Mushroom Pasta in Coconut Milk Sauce
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.
Servings 3
Ingredients
- 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
- ½ chopped coriander leaves
- ¾ teaspoon salt or as per taste
- 5 tablespoon cooking oil
Instructions
- 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 that cook in about 5-8 minutes. Do not overcook the pasta and drain when it is al dante (80% cooked).
- Heat cooking oil in a saucepan and saute chopped onion till soft. Add chopped tomatoes and cook until soft and well blended with onion and oil starts to separate.
- Add green chili, ginger & garlic paste, red chili powder, and curry powder. Stir on medium heat for 2 minutes.
- 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.
- 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.
- Serve hot with some parmesan cheese drizzled on top.