Ingredients
- 250 Grams Pasta ( I used Chifferi Rigati, you can use your favourite pasta type)
- 1 Tablespoon Olive Oil
- 2 Cups of Mushroom cleaned, cut in quarters
- 1/4 Cup packed spinach ( thaw if frozen )
- 2 Tablespoon unsalted butter
- a big pinch of nutmeg
- 2 Tablespoon grated parmesan cheese (to sprinkle while serving)
- Salt and ground pepper as required
For the White Sauce
- 2 Tablespoons butter
- 3 Tablespoon All purpose Flour / Maida
- 1 and 1/2 Cup Hot Milk
- 1/2 Teaspoon mixed herbs ( I used dried thyme, dried basil; You can use fresh herbs too )
- 3 Tablespoon grated parmesan Cheese
- Salt and ground Pepper to taste
Directions
1. In a pan over medium heat, add 2 tablespoon butter. When the butter melts, add mushroom and salt and stir. Saute for 2 min. Then add spinach and sauté for a min. Add nutmeg and ground pepper and switch of the flame. Set aside
2. In a large pan, boil plenty of water with salt. When the water is boiling , add 1/2 tablespoon olive oil and drop the pasta in the boiling water. Give it a good stir
3. Cook uncovered stirring occasionally for 7 to 8 min. Please read the instructions on the pasta package for the cooking time. Cooking time varies with the type of pasta and its thickness / size. Do not over cook pasta
4. Immediately drain the pasta in a colander. Wash it under tap water and drain pasta completely.
Add 1/2 Tablespoon olive oil over the drained pasta and toss gently. Set aside
5. Making white sauce : In a medium sauce pan, melt butter. Add herbs to the butter and stir. Then add All purpose flour and stir well to make a paste. Remove the sauce pan from heat and whisk in hot milk
6. Return the sauce pan to heat and whisk continuously to prevent lumps. Add parmesan cheese and wait till the cheese melts. Season it with salt and pepper. Switch of flame
7. Once the sauce is ready, add cooked pasta to the white sauce. Stir in previously prepared mushroom , spinach. Combine well. Serve hot with parmesan cheese sprinkled on top
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