Recipe by Sasha
Ingredients:
300 gms fresh button mushrooms (chopped)
2 tbsp oil
1 tbsp peanut oil
3 tbsp herb sour cream
1 tbsp plain sour cream
200 gms green peas
200 ml bechamel sauce
salt
pepper powder
1/4 tsp cinnamon powder
1/2 tsp paprika powder
1/10th tsp nutmeg powder
200 gms radiatori pasta
200 gms tagliatelle pasta (unfolded)
50 gms grated cheese (Tex Mex or others)
dried tarragon or any other herb to taste
2 tbsp oil
1 tbsp peanut oil
3 tbsp herb sour cream
1 tbsp plain sour cream
200 gms green peas
200 ml bechamel sauce
salt
pepper powder
1/4 tsp cinnamon powder
1/2 tsp paprika powder
1/10th tsp nutmeg powder
200 gms radiatori pasta
200 gms tagliatelle pasta (unfolded)
50 gms grated cheese (Tex Mex or others)
dried tarragon or any other herb to taste
Steps:
- In a pan, add oil and peanut oil, and once hot, add chopped mushrooms and fry till they become soft and water starts to ooze out and dry up. This gives the mushrooms a nice additional nutty flavor too without adding nuts!
- Add herb-infused sour cream, plain sour cream to the mushroom mixture and green peas, and cook for 3-4 mins till peas are soft yet bright green in color.
- Add bechamel sauce (packaged or can make your own), salt, black pepper powder, cinnamon, paprika powder and the tiniest pinch of nutmeg powder to the mushroom mixture.
- Cook for about 3-4 mins and keep aside.
- Boil pasta of your choice in salted water till cooked. In this recipe, I used a mix of radiatori and tagliatelle pasta.
- Once boiled, drain and return to pot. Add the mushroom and pea sauce to the pasta and stir till well-incorporated. Add extra salt and pepper if desired.
- Transfer the pasta into a flat oven dish and flatten the top till even.
- Garnish the top of pasta with a mix of grated cheese (Tex-Mex used in this recipe) and dried tarragon (or any other herb you prefer)
- Place in the oven and bake for 30 minutes on 150C.
- Serve warm with a glass of chilled white wine.
- ENJOY!