CEAMY MUSHROOM SAUCE AND PASTA
Effortless budget wholesome plate:
A must try especially if you are on a ‘no meat diet’.
What I love the most about this is the fact that I can have it in multiple ways: on its own as a cold or warm soup, with some bread toast, with pasta – options are honestly endless. For my meat lovers you can also add in pan grilled chicken fillets or pieces (that’s what I did for hubby-I cook the sauce in one pan-then divided it for two diet options.
So here’s how I made it (super easy and straightforward).
INGREDIERTS:
1/2 medium onion chopped thinly. 1/2 large green pepper chopped, crushed garlic and ginger , 50 +100g butter(unsalted), 250g chopped mushrooms, red & yellow peppers chopped (about 1 cup or 1/2 a pepper each), 1 tsp Coriander, 1 tbsp turmeric, salt, 1 tbsp curry powder, 2 tbsp all purpose flour, 1 tbsp chicken stock powder (I use the Ina paarmans one and it’s #vegan btw) , olive oil (or use butter), 1 L full cream milk. For Non dairy option consider using coconut milk/or non dairy cream option (don’t use flour if you use cream).
METHOD:
sauté onions + green peppers + ginger & garlic in olive oil/butter till your onions are soft. Add the first 50g of butter of butter + Coriander + turmeric + salt + curry +mushrooms + peppers and ‘fry cook’ then till your mushrooms are medium cooked. Reduce heat to medium low, then add in 100g butter (reduce if it seems like too much) and let it melt, then add flour + chicken stock, mix thoroughly for a few minutes. Add in the first 300ml of milk and mix throughly till creamy and no lumps. Then add the remaining 700ml in half half or add the remaining amount depending on your thickness preference. Let it simmer while continuing to stir slowly till your desired thickness consistency. Add some crushed pepper corn. Stir and remove from heat to serve.
