Sunday, May 25, 2014

Penne With Mushroom and Bell Peppers

This is the last dish for now in the Lets Play With Herbs Series. In this I have used Sage and Chives. Sage is one herb which can be used in heavy cooking and chives can be used instead of parsley.

Penne With Mushroom and Bell Peppers


2 tbsp olive oil
2 cups penne or any pasta of your choice
2 onions
2 tomatoes
1 yellow bell pepper
1 packet of mushroom
4 flakes of garlic
8-10 chives
4-5 leaves of Sage
5 tbsp ready made tomato puree
2 tbsp cream
2 tsp oregano
2 tsp red chilli flakes
1 tsp black pepper powder
2 tsp sugar
1-2 tsp salt or to taste
2 cups of water
3 cubes of cheese grated


Make onion and garlic paste by grinding them together in food processor with little water as per requirement.
Heat oil in a heavy bottomed pan and fry the onion paste till it changes color. Add tomato puree and mix well. Let it cook on a high flame for 6-8 minutes till it starts leaving oil and thickens. Add salt, oregano, chilli flakes, black pepper powder and sugar and mix well for 5-6 minutes till the gravy becomes rich in color and thick in texture. Add veggies. Chopped tomatoes, make sure you remove the pulp and chop finely. Mushrooms sliced and yellow bell pepper cut thin lengthwise. You can use red or green also, whichever you like. Mix it well in the gravy and let it cook for 5-10 minutes till you get the aroma of veggies and gravy. Add water and boil the sauce till it thickens. When you add water, add sage and well chopped chives. When the sauce thickens add cream and grated cheese and mix well. Keep some cheese for garnishing. Add boiled pasta (How To Boil Pasta) and mix well. The pasta should be coated well with the sauce. 
Garnish with cheese.
Serve hot with focaccia bread or any bread of your choice.
Enjoy :) 

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