Fusilli with Mushroom and Herbs
Pasta has been a regular dish in my kitchen, owing to how easy it is to put together. Initially when I started cooking pasta was one of the first non Indian foods I tried to make. I was so excited by the fact that I was able to make a dish of a foreign cuisine.
Italians prefer the pasta to be al dente which literally means ‘to the tooth’. In other words the pasta must be tender yet firm enough that it has a bite. It is akin to Indian way of cooking basmati rice where each grain is separate and not a blob.
When I came to the US, Hubby and I lived with his family. My mother-in-law always preferred Indian food and didn’t encourage me to make or try other cuisines. It was mainly a habit of having eaten Indian food for so long and she didn’t want to change that. I was always wanting to try out something different. Whenever they went to India on a break I went grocery shopping and tried out pastas, Thai curries etc to name a few. It was much later that my mother-in-law enjoyed a variety of cuisines.
Coming to the recipe this is very simple to make as you can see from the number of ingredients I have used. Also we (my family and I) don’t prefer the red pasta sauce but olive oil is good enough dressing for the pasta. Try this recipe and you will love it!
About 30 minutes
- 10 oz fusilli
- 10 oz mushroom cleaned and cut
- 8-10 cherry tomatoes, halved
- 4-6 garlic cloves, chopped
- 4 tbsp flat leaf parsley, chopped
- 10-12 fresh basil leaves, torn
- 3-4 tbsp extra virgin olive oil
- Salt to taste
- 1-2 tsp black pepper powder or crushed
- ¼-½ cup of cooking water
Cook pasta according to package directions.
Add olive oil in a pan, when warm add chopped garlic. Saute for a minute, add halved cherry tomatoes.
Add salt and cook until tomatoes are mushy. Add mushroom and parsley and cook for 2-3 minutes.
Add the reserved cooking water (don’t add all at once, add ¼ cup and see if you need the sauce more runny) and pepper powder. Add pasta and mix well.
Add torn basil leaves and serve hot.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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