INGREDIENTS:
(Four portions)
Penne pasta: 300 gm
Olive oil: 2-½ Tbsp
Chopped garlic: 1 ½ Tsp
Sliced onions and halved mushrooms: 125 gm each
Fresh cream: Five Tbsp
Grated cheese: Three Tbsp
Spinach leaves: Quarter bunch
Fresh basil: For garnish
Salt and crushed pepper: To taste
METHOD:
Mix salt with one and a half litre of water and bring to boil. Add penne pasta and cook for 10 to 15 minutes. Stir occasionally and drain water.
Heat olive oil in a frying pan. Sauté chopped garlic.
Add sliced onions and sauté for two minutes. Add halved mushrooms and shredded spinach leaves. Simmer for a while and add fresh cream, salt and crushed pepper.
Mix cooked pasta with the prepared sauce and serve hot.
Garnish with grated cheese and fresh basil.
Chef S. Manikandan is the head chef at ‘Fuel’, recently opened vegetarian casual dining restaurant. With seven years of experience in hotels in Chennai and London, his forte is Continental and fusion cuisine. The restaurant serves sandwiches, pastas, sizzlers, mocktails and ice creams.
