Spinach, Mushroom and Chili Pepper Sauce with Penne Pasta

Pasta has always been one of my favorite foods since a very long time. It is so Quick to make and Delicious to eat!

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When I was in my teens–new to the kitchen,new to cooking pasta, I couldn’t quite get it right. My pasta was over-cooked and dry to the throat, sauce too less, etc. Slowly and gradually, I came to realize a few pointers to keep handy while preparing pasta. I want to share them with you all, just so to avoid such unpleasant situations. Let’s have a look at a few tips to an appetizing dish.

  1. Make sure there is enough water for your pasta to cook in.
  2. Try to prepare your sauce and pasta simultaneously so that as soon as your pasta is cooked, it can go into your sauce and incorporate the flavors from it.
  3. The above step also prevents pasta from getting dry.
  4. Season it well and keep giving it a taste to fill in the gaps and making it flavorsome.

So, now that you have kept these things in mind—Let’s get Cooking! 🙂

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This is what you will need:

Ingredients (Serves 2   Preparation Time: 10 minutes   Cooking time: 10 minutes)

3 cups Durum Wheat Penne Pasta

2 ½ cups mushrooms

1 cup finely cut spinach

2 red onions (1cut in julienne)

2 red chili peppers

4-5 cloves garlic

½ tsp sugar

½ cup pasteurized milk

½ cup Mozzarella cheese

Freshly ground black pepper

Salt to taste

2 tbsp olive oil

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Method

  • For the Chili Pepper Sauce: Roughly chop up 1 red onion, garlic, chili peppers and add sugar; sauté in 1 tbsp oil for 2 minutes. Add ¼ cup water and form a paste with the help of a mixer grinder.
This is the one I used. I think it is called Cayenne Pepper.

This is the one I used. I think it is called Cayenne Pepper.

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  • Add pasta to boiling water, 1 tsp salt and 2-3 drops of oil; cook al dente (Check pasta after 7-9 minutes).
  • While your pasta is cooking away, heat olive oil in a pan. Add red onions and sauté with a pinch of salt.
  • Add mushrooms and cook. They will release their moisture and shrink. Add spinach and mix well.

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  • Check pasta. If it is done drain well and keep aside.

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  • Add chili pepper sauce, milk and cheese, black pepper and salt for seasoning. Heat for a minute or so, then toss in your cooked pasta.

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Serve Hot!

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 Note:Even though I have used chili peppers in this recipe, it only gives a mild spiciness to the dish. I think it was because of the milk, sugar and cheese. You can also de-seed your chilies and use!

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Sprinkle some oregano, chili flakes and parmesan cheese if you like. Although, the dish tasted just fine on its own.

Bon Appétit! 🙂

I am linking this recipe to Pasta Please-Peppers Challenge hosted by Nayna at Simply Sensational Food and organized by Jacqueline at Tinned Tomatoes.

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8 thoughts on “Spinach, Mushroom and Chili Pepper Sauce with Penne Pasta

  1. Pingback: Fusilli with baked eggplant and Marinara Sauce | Drizzling Delicacies

  2. Pingback: Pasta in Green Chili and Homemade Alfredo Sauce | Drizzling Delicacies

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