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Wild Mushroom Pasta

Mushroom lovers and pasta lovers have reason to celebrate. With four different varieties of mushrooms, this pasta dish will surely be made frequently.

New Update
Main ingredients Button mushrooms, Portobello mushrooms, Oyster mushrooms, Shimeji mushrooms, Fussili pasta, Olive oil, Butter, Garlic, Red chilli flakes, Oats powder, Milk, Parmesan cheese powder, Fresh parsley sprigs
Cuisine Italian
Course Noodles and pasta
Prep time 15-20 minutes
Cook time 15-20 minutes
Serve 4
Taste Mild
Level of cooking Easy
Others Vegetarian

Ingredients

  • 6-8 button mushrooms, thickly sliced
  • 8-10 Indian portobello, thickly sliced
  • 8-10 oyster mushrooms, roughly chopped
  • 1 cup roughly chopped shimeji mushrooms
  • 4 cups boiled fusilli pasta
  • 4 teaspoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons finely chopped garlic
  • 1 teaspoon red chilli flakes + for garnish
  • Salt to taste
  • 3 tablespoons oats powder 
  • 3 cups milk
  • 3 tablespoons parmesan cheese powder 
  • Fresh parsley sprigs for garnish
  • Toasted garlic bread slices to serve

Method

  1. Heat olive oil and butter in a non-stick pan. Add garlic, mix well and saute till golden brown. 
  2. Add button mushrooms and Indian Portobello, mix and sauté for 1-2 minutes. Add oyster mushrooms, shimeji mushrooms and red chilli flakes, mix well and sauté for 3-4 minutes. 
  3. Add salt and mix well. Add oats powder mix well and saute for 1-2 minutes. Add milk, mix and cook till the mixture comes to a boil and thickens slightly. 
  4. Add boiled fusilli pasta and mix till well combined. 
  5. Add parmesan cheese powder, mix well and cook for 1 minute. Switch the heat off and transfer into a serving plate. Garnish with red chilli flakes and parsley sprig. Serve hot with toasted garlic bread. 
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