Culinary Pasta

Introduction

The mushroom sauce is what gives this creamy pasta its character. I make it with browned meat, garlic, cream, a little paprika, and grated cheese, then mix the cooked pasta straight into the sauce.

You can use chicken, beef or lamb depending on what you have or prefer. I also use a little milk when needed rather than adding all the liquid at once, which makes it easier to control how thick I want the sauce.

I finish mine with chopped spring onions and serve it with cucumber, tomatoes and leafy greens on the side.

How to Make It

Cook the Pasta

Bring a saucepan of salted water to the boil and add your pasta.

Cook it according to the packet instructions until it’s done to your liking. Once cooked, drain the pasta and set it aside while you make the sauce.

Brown the Meat

Heat a little oil in a frying pan over medium heat.

Add your chicken, beef or lamb and season lightly with salt. Leave the pieces alone for a short while when they first hit the pan, so they have a chance to brown.

Turn and stir the meat as needed until it has some colour and is completely cooked through.

Add the Garlic

Add the minced garlic directly to the pan with the meat.

Stir and cook for about 1 minute. Keep an eye on the garlic because you want it cooked without letting it burn.

Add the Cream

Pour in the pasta cream and mix it through the mushroom sauce.

Keep the heat fairly low at this stage.

If the sauce is thicker than you want, add a small splash of milk, stir, and see how it looks before adding any more. It’s easier to thin the sauce gradually than to fix it after adding too much liquid.

Add Paprika and Cheese

Sprinkle in some paprika, then add the grated cheese.

Stir over low heat until the cheese has melted into the sauce.

Have a taste before adding any more salt. Depending on the mushroom sauce and cheese you’re using, you may find that it doesn’t need much additional seasoning.

Add the Pasta

Add your already-cooked pasta to the pan.

Mix it through the sauce until the pasta is evenly coated. Leave everything over low heat for another minute or two, just long enough for the pasta to heat through with the sauce.

If it thickens too much while you’re mixing, you can add another small splash of milk.

Finish and Serve

Spoon the pasta onto your plate and finish with some chopped. Add the Pasta

Add your already-cooked pasta to the pan.

Mix it through the sauce until the pasta is evenly coated. Leave everything over low heat for another minute or two, just long enough for the pasta to heat through with the sauce.

If it thickens too much while you’re mixing, you can add another small splash of milk. Spring onions.

I serve mine with a simple salad of cucumber, small tomatoes and leafy greens. Keeping the salad separate also means it stays fresh and crisp next to the warm pasta.

Serve while the pasta is still warm.