Creamy Spinach Mushroom Pasta

Serves: 3–4 people

Ingredients

• Penne pasta – 1 cup (boiled)
• Spinach – 250 g (finely chopped)
• Mushrooms – 1 packet (cut into pieces)
• Milk – 1½ cups
• Corn flour – 3 tsp (mixed in ¼ cup water)
• Fresh butter – 1 tbsp
• Olive oil – 1 tbsp
• Black pepper – to taste
• Oregano – ¼ tsp
• Chilli flakes – 2 pinches
• Salt – to taste
• Fresh paneer – 1 cup (cut into small cubes)

Prepare Vegetables

1. Heat olive oil in a pan.
2. Add spinach and sauté on high flame for 2–3 minutes until water dries. Remove and set aside.
3. In the same pan, cook mushrooms until moisture evaporates. Set aside.

Prepare Creamy Sauce

1. Heat butter and a little olive oil in the same pan.
2. Add milk and bring to a gentle boil.
3. Add corn flour slurry while stirring continuously.
4. Cook for 1–2 minutes until slightly thick.

Combine

1. Add cooked spinach, mushrooms, salt, black pepper, oregano, and chilli flakes. Mix well.
2. Add boiled pasta and paneer cubes.
3. Mix gently and cook for 1 minute.
4. Switch off the heat.

Serving

• Serve hot as a main course.
• Garnish with chilli flakes or herbs.
• Best served fresh and creamy.
• Pairs well with garlic bread.

Tips

• Do not overcook pasta.
• Cook mushrooms until fully dry.
• Stir continuously after adding corn flour.
• Fresh spinach improves color and taste.
• Serve immediately for best texture.