Spaghetti in mushroom cream sauce with broccoli and sweet corn

It is a lazy Saturday afternoon just like it was the day I made this dish. I was actually toying with the idea of making spaghetti in alfredo sauce but the urge to add some beautiful (yes it is) broccoli and some gem-like sweet corn kernels were too tempting to resist, so I decided to change things up a little bit. And as I was looking in the fridge for some milk I also spotted some mushrooms, another ingredient that I love, which taste yummy with pasta or any dish that you add it in to. With a little bit of this and that my spaghetti dish was ready to be served.

This pasta dish makes for a satisfying and comforting meal

200 gms of spaghetti, cooked al dente
1 cup of broccoli florets, blanched
1/2 cup of tender sweet corn kernels, blanched
1 tbsp of black olives, sliced
1 tsp of dried oregano
Parmesan cheese to garnish

For the sauce:
250 gms of button mushrooms, cleaned and chopped
3 tbsp of whole wheat flour
2 cups of milk
1 medium sized onion, chopped
2 cloves of garlic, chopped
Salt to taste
Olive oil

Heat some olive oil in a pan and add the onions to it, followed by the garlic and saute until it loses the raw taste and starts changing colour. Now add the mushrooms to this and saute well until all the water has evaporated.

Now, at this stage you can make the white sauce separately and add to this mixture or else, if you’re lazy like me, then proceed this way: 

Lower the flame and add the whole wheat flour to this and roast it a little, since this flour is a little brown in colour you really won’t notice a visible difference when it has considerably roasted so rely on the warm, roasty smell that you get instead. Now slowly pour in the milk, stirring continuously all the while to make sure it doesn’t have any lumps, simmer the sauce for a minute or two, adjust the salt and turn off the flame.

That’s the sauce

Now add the broccoli and corn to this along with the dried oregano, mix well and pour over the spaghetti. Divide between individual bowls/ plates and sprinkle the Parmesan cheese just before serving. Serve warm, microwave for about 30 seconds just before serving if you want yummy melted cheese on top of the pasta!

* You need to add the vegetables to the sauce just before serving, otherwise they will not retain their crunch.
* If you’re adding veggies like bell peppers that require minimum cooking time then add them just before the cheese.
* To give the pasta a different twist, then omit the oregano and add some freshly crushed black peppercorn instead.

Since this is one dish I’ll never get tired of eating, I’m sending this one too to I’m the Star event

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