Creamy Mushroom & Spinach Pasta

I bought this cook book couple of months back. A great book with a collection of over 100 vegetatian recipes. As soon as I went thru the book at the airport, I decided to buy it and bought it. However it is today for the first time that I actually tried a recipe from it. Made little changes as per my taste. I've never had creamy pasta and did not know whether it will please my palate(coz I love spicy food). However I was pleasantly surprised on how tasty it turned out. When my DH came home he said if I had told him that I ordered the pasta from a restaurant he would have believed it. I was thrilled to the core and have decided to make atleast one recipe a week from that book. So here's the recipe... Happy cooking...

Ingredients:

Pasta of your choice - 300 gms( I used fusilli/spiralli)
Mushrooms - 250 gms
Spinach - 150 gms/1 cup(heaped)
Dried Oregano - 2 tbsp
Lemon Juice - 1 tbsp
Cream - 8 tbsp
Water/Veg stock - 1 cup
Oil - 2 tbsp
Salt and Pepper to taste

Method:

Heat oil in a heavy bottom kadhai over medium heat. Add chopped mushrooms and cook for about 5 - 6 minutes stirring frequently.

Add oregano, stock/water and lemon juice and cook for 10 - 12 minutes or until sauce is reduced to half. 

Now add cream and spinach and cook over medium low heat for about 3 - 5 minutes.

Now add cooked pasta, season with salt an pepper and serve hot. 

Cook the Pasta in a large pan of salted boiling water according to the instructions provided in the package.
Heat oil in a heavy bottom kadhai over medium heat. Add chopped mushrooms and cook for about 5 - 6 minutes stirring frequently. Add oregano, stock/water and lemon juice and cook for 10 - 12 minutes or until sauce is reduced to half. Now add cream and spinach and cook over medium low heat for about 3 - 5 minutes. Now add cooked pasta, season with salt an pepper and serve hot. 

This recipe is off for this weeks CCC January

Paneer Mushroom Masala

Its my first post this year and first for PPCS in 2014. I made this for a family dinner of ours with friends. It was a great hit. It is simple yet different. There are a lot of healthy recipes coming this year... So hopefully I will be writing more posts soon... till then Happy cooking and lets take a look at the recipe.

Ingredients:

Paneer - 200 gms
Capsicum - 1
Mushroom - 8 - 10
Tomatoes - 2
Onion - 1
Coconut - 50 gms
Turmeric powder - 1 tsp
Chili powder - 1 tsp
Kasuri Methi - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Oil - 2 tbsp
Coriander leaves for garnish

Method:

Heat a kadhai and add oil. Now saute chopped capsicum, paneer and mushroom separately and keep aside. 

Grind tomatoes, onion and coconut to a fine paste.

Now heat the remaining oil in kadhai. Add the ground paste and let it gently simmer for about 5-8 minutes. 

Now add all the dry masalas and mix well. Let it cook for about a couple of minutes. 

Now add all the sauteed capsicum, paneer and mushroom. Cook for about a minute. Garnish with coriander leaves and serve hot with roti or rice. 

Heat a kadhai and add oil. Now saute chopped capsicum, paneer and mushroom separately and keep aside. Grind tomatoes, onion and coconut to a fine paste. Now heat the remaining oil in kadhai. Add the ground paste and let it gently simmer for about 5-8 minutes. Now add all the dry masalas and mix well. Let it cook for about a couple of minutes. Now add all the sauteed capsicum, paneer and mushroom. Cook for about a minute. Garnish with coriander leaves and serve hot with roti or rice.