Garlic & Mushroom Sauce Farfalle Pasta (Alfredo)

Pasta White Sauce (Alfredo) is one of my comfort foods. Its my favourite Italian dish that's available in India. During my college days in SRCC this used to be our go to treat dish in every café in Hudson Lane, North Campus, so much so that I compare restaurants on the basis of how well they make Alfredo Veggie Pasta.

And ofcourse I had to learn how to make it at home, as is my habit. And I wont admit I was supremely successful at the first go, but now I have this perfect recipe for a white sauce veggie pasta all made at home from scratch. I use Sooji/ Semolina Pasta, Whole wheat Pasta or Durum Wheat Pasta for my recipes as they are much healthier than the standard White Pastas. I have used Durum Wheat Pasta for this recipe. You can use whichever you like the most, but take care of the boil it requires as per the type.

Also, the shape of pasta makes a difference in how they are named and ofcourse how they look. My favourite is the FARFALLE or the beautiful side crinkled bow shaped ones. You can also make the Rotini/Fusilli- the spiral/corkscrew shaped ones, the Bell shaped, the Penne- elongated tubular shaped, the Conchiglie- shell shaped ones and many more as per the availability wherever you reside.

Coming to the recipe, every white sauce pasta recipe has different ingredients depending upon the preferences of every individual. This is one dish which can be customised very easily by simple adding/ replacing ingredients (take care of the measures). Mine doesn't have a lot of cheese but is filled with soft and flowy Mushroom & Garlic Sauce, infused with fresh veggies like capsicum (bell peppers), corns, olives and with herbs like cilantro, parsley and oregano.

You can have it for breakfast, lunch or snacks. Any time is pasta time for me!

Find the recipe below to the amazing veggie Farfalle Alfredo Pasta.

GARLIC & MUSHROOM SAUCE FARFALLE PASTA (WHITE/ ALFREDO)

INGREDIENTS

Wheat Pasta	1 cup
Capsicum/Bell Peppers (sliced)	½ cup
Corns (boiled)	½ cup
Olives	¼ cup
Mushrooms (sliced)	½ cup
Butter	2+1 tbsp
Garlic (finely chopped)	2+2 cloves (small)
Mushrooms	¼  cup (sliced)
All Purpose flour (Maida)	2 tbsp
Oregano	1 tsp
Milk	1 ½ cup
Salt + pepper	To taste
Parsley dried	1 tsp
Cilantro/ Coriander (fresh)	¼ cup

METHOD

1. Boil pasta with a little salt and 1 tsp oil so that they don't stick to each other. Remove from water and keep it aside to cool.
2. Now sautee the capsicum, corns and mushroom (1/2 cup each) in 1 tbsp butter. Keep them aside.
3. In the same pan, take butter and add garlic to it. When it starts giving out a garlicy aroma, add the remaining mushrooms, parsley, oregano, salt, pepper and cook until the mushrooms are brown.
4. Meanwhile, mix the flour in 1/2 cup cold milk making sure there are no lumps.
5. Add this to the garlic- mushroom mix cooking in step 3. Mix well. Now add the rest of milk. 
6. You can also grate some cheese at this point. (I use Mozarella)
7. Once the sauce comes to a boil, add the boiled pasta and sautéed vegetables.
8. Cook for 2 min. The pasta is done.
9. You can add in more milk/water to make it thinner till the consistency that you like. I like a medium thick pasta.
10. Sprinkle olives, cilantro/coriander, oregano and grated mozzarella cheese on top.

Hope you like this simple and tasty white sauce pasta recipe. Happy Eating!