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Rich and creamy mushroom pasta with sweet corn served on a plate for dinner.

Easy and Creamy Mushroom Pasta

Gayathri Vijayakumar
This creamy mushroom pasta with an addition of sweet corn and a twist of tomato base and is an absolutely easy and delicious recipe that is perfect for a weekday dinner.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine International
Servings 4 servings
Calories 393 kcal

Ingredients
 
 

  • 2 tablespoon Butter
  • 4 Garlic Cloves finely chopped
  • 1 Onion small size , finely chopped
  • ½ teaspoon Red Chilli Powder
  • 2 large Tomatoes pureed
  • 250 grams Mushroom chopped
  • ½ cup Sweet Corn frozen / boiled
  • Salt to taste
  • ½ teaspoon Dried Herbs
  • 200 grams Pasta
  • 4 cups Water to cook pasta
  • ½ teaspoon Oil

For the Cream Sauce

  • 2 tablespoon Butter
  • 1 & ½ tablespoon All Purpose Flour / Maida
  • 2 cups Milk

Instructions
 

Cook the Pasta

  • Heat 4 cups of water along with ½ teaspoon salt, ½ teaspoon oil till it comes to a boil. Once the water boils, add the pasta to it. Cook the pasta till it reaches the desired consistency. You can keep it al dente or cook it a little more. Strain and set aside.

Make the Tomato Pasta Sauce

  • Puree the tomato in a mixie jar, strain it to get a smooth puree and keep it aside.
  • In a large pan, melt butter over medium heat. Add chopped garlic and onion, sautéing until the onion becomes translucent.
  • Pour in the tomato puree. Add salt, and chilli powder, stirring for about 30 seconds to release their flavours. Simmer and cook until the sauce thickens slightly.
  • Add chopped mushrooms and sweet corn. Cook for another 5 minutes until the mushrooms are tender. Switch off.

Make the Creamy Sauce

  • In a separate saucepan, prepare the cream sauce. Melt the butter, add the flour, and whisk for 1-2 minutes to cook out the raw flour taste.
  • Gradually add milk, whisking constantly to prevent lumps. Cook until the sauce thickens.

Make the final Mushroom pasta dish

  • Add the tomato mushroom mixture to the cream sauce and stir well. Add the cooked pasta to the sauce. Toss to coat evenly.
  • Add more milk or water to make it more saucy if needed. Add dried herbs if desired.
  • Adjust salt if needed. Simmer for 2-3 minutes to allow the flavours to blend well. Serve hot, garnished with basil and chilli flakes if desired.

Nutrition

Calories: 393kcalCarbohydrates: 71gProtein: 15gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 15mgSodium: 183mgPotassium: 819mgFiber: 5gSugar: 19gVitamin A: 1086IUVitamin C: 18mgCalcium: 226mgIron: 2mg
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