Mushroom & pepper pasta
- 250 g Mushroom
- 6 cloves garlic
- 2 tbsp olive oil
Cleans and cut the mushrooms in thin slices. Heat the pan. Add olive oil, crushed garlic and the sliced mushrooms. Wait until the raw smell of the mushrooms go away and water comes out from the mushrooms.
- ¼ bulb green bell pepper
Slice the bell peppers. Add a fistful of bell peppers to the pan and sauté it.
- 50 g Spring onion
At this stage the mushroom will be shrunk and all the water might have come out of it. Add the diced spring onions to the mix and sauté them.
- 1 tbsp white wine
Add a dash of white wine to get all the ingredients that is sticking on the pan.
- 250 ml chicken stock
Add the chicken stock. Simmer down the fire. Let the flavours mix well for some time. It should become like how it is shown in the picture.
- 150 ml whole milk
- 1 tsp oregano
- 1 tsp pepper
Add fresh creams, oregano and some finely ground pepper to the pan. Stir them well until it blends well.
- 100 g farfalle
- parsley (for garnish)
Add the boiled pasta to the mix. Sauté them gently until the composition balances. Let it cook for a couple more minutes with the lid closed. And its ready.. You may add some parsley for seasoning and its ready to serve.
You can serve it with a couple of bread toasts or with fries/chips. I served it with a fried garlic chicken,(which was marinated earlier), some bread toasts and lettuce on the side.
Enjoy your meal!