Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, wok-fried mushroom cream pasta. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Wok-fried Mushroom Cream Pasta is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Wok-fried Mushroom Cream Pasta is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have wok-fried mushroom cream pasta using 23 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Wok-fried Mushroom Cream Pasta:
- Take to boil pasta
- Take 1 packet any pasta shape (I used gemelli)
- Get 1 tsp salt
- Take 1 litre water
- Get for cream sauce
- Prepare 1/2 cup sliced mushrooms (drained and washed)
- Take 1/4 cup sweet corn (chunks)
- Get 1 cup milk (divided)
- Get 2 tbsp oil
- Make ready 2-3 cloves garlic chopped
- Get 1/2 onion chopped
- Make ready 1/2 capsicum diced
- Make ready 1/4 tsp dried oregano
- Take 1/4 tsp dried basil
- Get 1/4 tsp dried rosemary
- Prepare 1/4 tsp paprika
- Prepare 1/2 tsp salt (to taste)
- Get 1/2 tsp peri peri powder (to taste)
- Make ready 3 sausages sliced
- Prepare 1/2 cup chicken tikka chunks (optional)
- Get for garnish
- Get leaves Fresh basil
- Take Fresh spring onion chopped
Steps to make Wok-fried Mushroom Cream Pasta:
- Boil water with salt. Add pasta to boiling water, cook for 8-12 minutes. Drain and keep aside. Slice sausages and chunks and fry in a wok. set aside.
- Add oil to wok. Fry chopped garlic, add paprika and roast. Add onions and fry till translucent. Add mushrooms and corn.
- Add milk to wok. One by one add all dried herbs, and stir. Add spices. Add drained pasta and coat pasta in prepared sauce. Add sausages and chunks. Toss. Add milk if sauce thickens too much.
- Add capsicum and toss for 1 minute. Turn off heat. Garnish with slivered basil and spring onions.
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