Italian Pasta with Mushroom Sauce, Quick Veg Pasta

Italian Pasta with Mushroom Sauce, Quick Veg Pasta

This recipe has been viewed 124027 times
5/5 stars  100% LIKED IT   

The succulent crunch of mushrooms is always a great value-add for any pasta dish. In this quick and simple recipe, cooked penne is drowned in a lovely sauce that brings together the creaminess of white sauce, the unique texture of mushrooms, the aromatic accents of oregano and of course, the universal appeal of cheese!

Although it is cooked in less than 10 minutes, the Italian Pasta with Mushroom Sauce is as tasty and appeasing as any pasta dish can be!

You can also try other quick recipes like Quick Rice Dosa and Quick Soya Uttapam .

Italian Pasta with Mushroom Sauce, Quick Veg Pasta recipe - How to make Italian Pasta with Mushroom Sauce, Quick Veg Pasta

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
Show me for servings


1 1/2 cups cooked penne

For The Mushroom Sauce
3/4 cup chopped mushrooms (khumbh)
1 tbsp butter
1/4 cup finely chopped onions
1 tsp chopped green chillies
1 cup thin white sauce
1/2 tsp dried oregano
2 tbsp grated processed cheese
salt to taste

For The Garnish
1/2 tsp dry red chilli flakes (paprika)

For the mushroom sauce

    For the mushroom sauce
  1. Heat the butter in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute.
  2. Add the mushrooms and sauté on a medium flame for 2 minutes.
  3. Add ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Add the white sauce, oregano, cheese and little salt, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.

How to proceed

    How to proceed
  1. Place the penne in a serving plate, pour the hot mushroom sauce over it and serve immediately garnished with chilli flakes.


Italian Pasta With Mushroom Sauce
 on 05 Nov 11 01:29 AM

Very tasty; good change from useful tomato-based pastas. I made some changes because I am vegan (don't eat dairy). As substitute for butter I used olive oil and a little coconut oil for richness. Instead of dairy cheese I used a homemade 'cheese' made from cashews. I didn't have time to make white sauce (I would have used non-dairy milk if I had made it) but I had some leftover celery soup I had made earlier so I used this instead and it worked well. (Similar to this soup Also I included some garlic, cooked some fresh green peas with the mushrooms for a bright colour and added a splash of non-alcoholic white wine while cooking the vegetables.

Subscribe to Free Weekly Food Mailer