My spicy style mushroom alfredo pasta that will become your all-time favourite on your meat free days to make in the heart of your home.
Ingredients
2 cups uncooked penne pasta
1 tbsp olive oil
1/2 to 1 whole green pepper, sliced
1 tray of mushrooms, sliced
2 green chillies, sliced
Pinch of mustard seeds
Pinch of jeera seeds
2 garlic cloves, crushed
250ml fresh cream
2 tbsp crème fraiche
Salt and pepper
2 tsp chilli powder
1/2 tsp jeera powder
1 tbsp parmesan cheese
3 to 4 tbsp butter
1 tbsp chopped coriander
1 tbsp chopped green onions
4 leaves of curry leaf
Method
In a pot of boiled water add the pasta with salt and olive oil. Boil till done.
In a saucepan add the butter on medium heat until melted. Add the jeera seeds, mustard seeds, curry leaves, chillies, onions and garlic, leaving it to cook for a few minutes, covered, until onions are soft.
Add the clean sliced mushrooms and peppers to the pot, stirring for a minute. Add the chilli powder, jeera powder, salt and pepper. Mixing and making sure the spice is well coated on the mushrooms.
Add the fresh cream and crème fraiche, adjust the seasoning.
Add the parmesan cheese, chopped coriander and green onions, leave it to cook on low to medium heat until sauce reduces.
Take the drained pasta and add to the sauce mixing or folding the pasta into the sauce gently.
Garnish with crushed chillies and parmesan cheese.
