Pasta in Roasted Mushroom Garlic sauce with Green Peas

have a met a lot of pasta lovers and very few haters - as far as I am concerned I am neutral - I don't hate it neither is it one of my most favorite. My daughter on the other hand (who is fussiest eater around) is notorious for her love of pasta. Even her preschool teacher complains she doesn't eat anything but pasta. She even went on to suggest we change her menu plan to pasta everyday at school! Hubby well- he is not fond of pasta- so the scene at home is I make pasta mac'n cheese to be precise almost every single day at home for the kiddo but never really make pasta for ourselves. That probably is the reason why I have only a couple of pasta dishes on the site. We don't even order a pasta dish when we go out to eat. Last Sunday evening I was in no mood to cook two separate meals for us so I tried to make hubby like the pasta by making this dish with lots of earthy mushroom and garlicky flavor - hubby loved it and even the kiddo enjoyed it.

Ingredients:

Pasta		1 1/2 cups uncooked (penne/bowtie)
White Button Mushroom		2 cups, washed and roughly chopped
Garlic cloves		2 - 3 chopped
Parmesan cheese		3-4 tbsp
Dried oregano/ Italian seasoning		1 tsp
Red chilli flakes		1 tsp or to taste
Vegetable stock cube		one
Flour Milk		1 tbsp 1 cup
Salt and Black pepper		to taste
Garam masala		1/8 tsp optional
Green peas		1/4 cup( I use frozen)
Olive oil		1 tbsp

Method:

1. Saute the green peas in 1 tbsp oil on medium heat till little tender, don't overcook. Set aside. Add in the chopped garlic in the remaining oil and saute till 30 sec, add in the mushroom and cook till cooked and light brown and all the water evaporates. Add in the chilli flakes, oregano,  garam masala,veg stock cube and salt and pepper stir.  Sprinkle the flour and saute the mixture for 1 min, till the flour is light golden.
2. Add in the milk slowly and cook till it thicken a little bit while stirring. Sprinkle the Parmesan cheese and take off the flame. Cool it down a little bit and blend in the mixer/ blender. Taste for seasoning and set aside

3.  Cook the pasta al-dente drain and quickly mix with the mushroom sauce, throw in the peas and garnish with some Parmesan. Serve. ENJOY!

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