Farfalle in a Mushroom Sauce

With the usual white bechamel sauce and tomato sauce used many a time with the pasta, wanted to try something new and made this mushroom sauce for pasta.

The use of cheese, fresh cream and milk is completely optional and only makes the pasta richer.

Farfalle in a Mushroom Sauce:

What you need:

200 Grams any Pasta of choice cooked (Keep the Pasta broth for the sauce - the water in which the pasta was boiled)
1 Packet Button Mushrooms (Remove the stems and mince it and keep the mushroom caps seperate)
1 Tbsp Butter
1 Tbsp Oil (Olive Oil preferred)
3 Garlic Pods minced
1 Onion chopped
2 Tbsp Herbs (A mix of Oregano, Rosemary, Thyme, Basil - whatever you have available)
1 Tbsp Black Pepper Powder or as per taste
1/2 Tbsp Corn Flour
1 Cup Pasta Broth
1/4 Cup Fresh Cream (Optional)
1/4 Cup Milk (Optional)
1/4 Cheddar Cheese (Optional)
Salt as required.

What you do:

• Heat butter and oil in a pan. 
• Saute Onions, Garlic and minced mushroom stems till the water evaporates. 
• Add the herbs and black pepper powder and mix well.
• Add the Corn Flour, Pasta Broth and Mushroom Caps.
• Once Mushroom is cooked, add the cooked pasta, fresh cream, milk, cheese and salt.
• Adjust salt, seasoning and pasta broth as required. It should be creamy and saucy.
• Let this simmer for 5 minutes and serve hot.

If you have made the pasta beforehand before meal time, you can splash some water or milk and bring it to boil before serving to get the saucy consistency back. 

Use any Pasta like Penne, Farfalle, Macaroni and even Spaghetti. You will be able to taste the flavour of mushrooms in every bite. You get that only when you cook the mushroom stems well with the garlic and onions and it is a necessity you wait till the water evaporates to retain the mushroom flavour.