Strachetti Pasta with Creamy Mushroom Curry

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Mushroom comes in different varieties and each one of them can be prepared in different ways. Today's delicious recipe includes a delicate combination of silky smooth strachetti pasta with a creamy mushroom base. There is lot of scope for experimenting with this recipe. One can easily replace strachetti with lasagne pasta. Similarly, local variants of mushrooms can be tried for the curry. You can also add broccoli or cottage cheese in the curry to enrich the preparation. A baked version of the same recipe can be prepared with a concentrated gravy base. I've use semi-dried sage leaves and parmigiano garnish which can be easily changed with something else depending on your local preferences.

Strachetti Pasta with Creamy Mushroom Curry
Strachetti Pasta with Creamy Mushroom Curry
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Exotic pasta with creamy mushroom curry

Enjoy this exotic pasta preparation which is served with creamy and delicately flavored mushroom curry which perfectly complements Strachetti pasta sheets.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:
  • 350 gm Strachetti pasta
  • 1 cup small wild mushrooms (diced)
  • 500 ml vegetable stock
  • 50 gm peanut butter
  • 100 gm fried onion paste
  • 1/2 tsp ginger garlic paste
  • 1 tsp dried herbs (finely powdered)
  • pinch of black pepper
  • parmigiano (grated)
  • few semi-dried sage leaves (for garnish)
  • 5 to 6 tsp extra virgin olive oil
  • salt to taste

Instructions:

  1. Strachetti pasta sheets are quite delicate and should be handled with care.
  2. Boil 800 ml water in a deep sauce pan and switch the flame to low.
  3. Carefully add pasta sheets and switch off the flame covering the pan lid.
  4. After 5 minutes, drain all the water and keep the pasta aside.
  5. Take a flat nonstick pan and heat olive oil in it.
  6. Switch the flame to medium and add fried onion paste in it with peanut butter.
  7. Saute for a minute and add ginger garlic paste.
  8. Stir fry for two more minutes and add diced mushrooms.
  9. Season with dried herbs, black pepper and salt.
  10. Toss and saute for 3 to 4 minutes and add vegetable stock.
  11. Close the lid and simmer for about 10 to 12 minutes till the gravy base reaches thick consistency.
  12. Take a serving plate and place a generous helping of mushroom curry.
  13. Top it with strachetti sheets and pour the remaining curry base over it.
  14. Garnish with parmigiano and sage leaves.
  15. Serve hot with garlic bread and salad.

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