Pasta with creamy mushroom sauce -

Igredients -

Extra virgin olive oil – 1 tb-spoon

Onion – 1 large, chopped

Garlic cloves – 3-4, minced

Freshly ground black pepper - 1/4^th t-spoon

Wild mushrooms – ½ kg. coarsely chopped

cream -  1 cup

Cornflour – 1 t-spoon

penne pasta – 1 pound/ ½ kg. approximately

Freshly chopped rosemery – 1/4^th cup + rosemery sprigs for garnish

Parmesan cheese - 2 tb-spoon, coarsely grated

Salt to taste

Procedure -

1. Bring a large pot of water to a boil over high heat.

2. Meanwhile, heat the oil in a large, heavy bottomed pan over high heat. Add the onions and garlic, and sauté for 3-4 minutes, or until tender. Add the salt, black pepper and sauté.

3. Stir in finely chopped mushrooms, and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, for 8 to 10 minutes, or until the mushrooms begin to cook down into the sauce.

4. Mix cornflour with 3 spoons of cream. Add the paste to the sauce and stir continuously for a minute.

5. While the sauce simmers, add the pasta and some salt to the boiling water, return to a boil and cook for 9-11 minutes. Reserving 1/4^th cup of the cooking liquid, drain the pasta in a colander. Sprinkle few drops of olive oil on pasta so that they won’t stick together. Transfer the pasta to a serving bowl turn of the heat and add cream into the cooked sauce. Simmer for a minutes.

6. Toss cooked pasta with the reserved cooking liquid.

7. Add chopped rosemery into the sauce and spoon the sauce over the pasta. Top with the Parmesan and garnish with rosemery sprigs.

Note :

Serve this pasta with mixed salad tossed with lemon juice and white-wine.