Easy
Pasta With Mushrooms
Pastas are made in many
shapes, different taste and color. What’s common is that almost everyone loves
pasta, and it’s easy and quick to make. The usual color of pasta is green, and
it comes from spinach. Next to it there’s red pasta, which comes from tomato
puree. The most common question regarding preparation is- how long should we
cook pasta?
The answer is simple; pasta
should be cooked in very salty water. For every 400g of pasta should be 4
liters of water, and 4 tablespoons of salt. To test how well is cooked, try a
piece of pasta, if it’s soft and stringy, then it’s well cooked. If later you
would bake pasta, like lasagnas in the oven, than don’t cook it thoroughly.
Ingredients:
- Shell
pasta 500g /1 pound/
- Mushrooms
600g /21 oz/
For Béchamel
Sauce:
- Butter
50g / 3 tablespoons/
- Plain
flour 50g / ½ cup/
- Milk
500ml /2 cups/
- Cheese
150g /4 oz/
- 2
tablespoons olive oil
- Salt
- Pepper
Directions:
1. Boil
seashell pasta in water to which was added 1
tablespoon of salt and 2 tablespoons of oil.
2. Put in the pan washed
and sliced mushrooms. Add half a teaspoon of
salt and fry mushrooms on increased heat. Stir the
mushrooms and fry until they get golden color.
3. Make béchamel sauce as
dressing. Put the butter in a pan, and melt
it and add flour. Stir constantly and cook the sauce on
low heat.
4. When
the sauce gets cream color, add milk,
salt and pepper. Stir and continue
to cook until the mixture becomes thick, and then the sauce
is done.
5. When
the pasta is boiled, strain it, without rinsing
in water.
6. Pour béchamel sauce
over pasta and add mushrooms. Stir it and serve the dish.
Calories: 680
Preparation time: 30 min
| Cook time: 30min | Serves: 4-5
And for advices on eating healthy, complete
body care, and herbal remedies read on HealthAndCare Journal.
Did You Know? Pastas emerge in Italy thanks to the Arabs; the first long
noodles were brought to Sicily
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