Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, bechamel sauce mushroom fusilli pasta. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Bechamel sauce mushroom Fusilli pasta is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Bechamel sauce mushroom Fusilli pasta is something that I have loved my whole life. They are nice and they look fantastic.
Easy, delicious and creamy white sauce or béchamel sauce garlic mushroom pasta made with simple pantry ingredients or kitchen staples. All you need is flour, butter and milk to make that delicious velvety, thick and rich béchamel sauce pasta with garlic pepper mushrooms. Stir in the flour and cook for a couple of minutes. Do not allow the flour to brown.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have bechamel sauce mushroom fusilli pasta using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Bechamel sauce mushroom Fusilli pasta:
- Make ready 100 grams Fusilli pasta (or any pasta of your choice)
- Make ready 1 tsp all purpose flour
- Make ready 4 tsp unsalted butter
- Make ready 250 ml full fat milk
- Make ready Cheese (mozzarella/cheddar/parmesan)
- Make ready Garlic finely chopped
- Take Mushroom
- Make ready Corn
- Take Peas
- Get Carrot
- Make ready Spring onion
- Take Oregano
- Get Chilli flakes
- Make ready Black pepper
- Prepare Salt as required
I like the sauce most served with pasta and aromatic fried mushrooms. Of course, you can also add any other vegetables as desired to make this dish complete and nutrient-rich. Place porcini mushrooms in small bowl. Also add salt and pepper to the sauce.
Instructions to make Bechamel sauce mushroom Fusilli pasta:
- Add 4 cups of water into a pan and bring them to boil and add the pasta and required amount of salt.
- Drain the water when the pasta becomes tender and set aside.
- Now in a pan add 2 tsp of butter and add all the veggies and sauté them and set aside
- Now in the same pan add 2 tsp of butter and finely chopped garlic sauté them well, add1 tsp of all purpose flour and sauté until the raw smell of the flour goes.
- Now add milk slowly and whisk to break any lumps. Add grated cheese or cheese cubes, and required amount of salt and mix them until thick and creamy.
- Now add the boiled pasta and veggies and coat them with the white sauce.
- Add oregano, chilli flakes and using a pepper milk add black pepper. Give a good mix.
- Garnish the pasta with spring onions and serve hot!!
Place porcini mushrooms in small bowl. Also add salt and pepper to the sauce. Add the yogurt-cheese mixture and heat through; do not boil or the sauce will curdle. Drain the fusilli and return it to the kettle. Transfer the fusilli to a heated platter.
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