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Monday, January 15, 2018

Mushroom Pasta in Coconut Milk Sauce ~ Day 15

Day 15

Mushroom Pasta in Coconut Milk Sauce
Mushroom Pasta in Coconut Milk sauce

It is very often said that fruits & vegetables that lack in color also lack in necessary nutrients, where as this proves contrary when it comes to mushrooms. Talking about heath benefits, mushrooms decrease the risk of obesity, diabetes and heart diseases. They also promote a healthy complexion and hair, increased energy and help in maintaining a healthy weight.  

Mushroom Pasta in Coconut Milk Sauce is a very easy preparation of pasta which is cooked in coconut milk based curry along with mushrooms and capsicum. It can be a very good dinner option if you want to have something cooked in less than an hour. To speed up the process, it is good to use canned coconut milk or use coconut milk powder rather than grinding and extracting milk from scratch. To make coconut milk from powder, just add 4 tablespoon of coconut milk powder to one cup of warm water, whisk well to remove any lumps and use it as a regular coconut milk.

Mushroom Pasta
Mushroom Pasta in Coconut Milk Sauce 
Day 15

Mushroom Pasta in Coconut Milk Sauce

Pasta cooked in coconut milk based curry sauce with goodness of mushroom and capsicum. This pasta can be prepared in less than an hour and also a quick fix for a dinner.

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 mins
1 cup = 250 ml capacity
Serves 2 or 3


2 cups uncooked pasta
200 grams white button mushroom
1 medium size green capsicum chopped
1 cup finely chopped onion
1 cup finely chopped ripe tomatoes
1 green chili sliced
2 tablespoon tomato sauce
2 teaspoon soy sauce
1 tablespoon ginger & garlic paste (combined)
1 teaspoon red chili powder
2 teaspoon curry powder
1 cup thick coconut milk (4 tablespoon powder + 1 cup warm water)
1/2 chopped coriander leaves
Salt to taste
5 tablespoon cooking oil


1. Heat a large saucepan with enough water to cook the pasta along with salt. When the water starts to boil, add pasta of your choice. Depending on the shape of the pasta, the cooking time varies. Here I have used pipes which cooks in about 5-8 minutes. Do not over cook the pasta and drain when it is al dante (80% cooked).
2. Heat cooking oil in a saucepan and saute chopped onion till soft. Add chopped tomatoes and cook til soft and well blended with onion and oil starts to separate.
3. Add green chili, ginger & garlic paste, red chili powder, and curry powder. Stir on medium heat for 2 minutes.
4. Now add chopped capsicum and chopped mushroom followed by tomato sauce, soy sauce, coconut milk and salt if needed. Cover and cook for 5 minutes on low heat.
5. Finally add cooked pasta. Give it a nice stir so that the pasta coats well with the curry sauce. Cook for 1 more minute and garnish with chopped coriander.
6. Serve hot with some parmesan cheese drizzled on top.

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