Mushroom Creamy Pasta

I hope 2009 brings with me new recipes and motivates me further in participating in blog events I truly love and enjoy.

Presto Pasta Night is one blog event I truly love. Though I don't take part every week, I dare say it is still the blog event that gets most of my postings/entries. This week, PPN returns to Ruth and I wanted to start the new year with something new. Well, cream-based pasta is not new, yes. But it is relatively new for me when it appears on my dinner table since I am definitely a tomato-based pasta person - Ragu sauce, Bolognese, Arrabiata...always my preferred.

So here I am, having a go at cream-based pasta.

Mushroom Creamy Pasta
Ingredients: pasta, butter, olive oil, onions, fresh mushrooms, herbs (oregano), freshly ground black pepper, whole milk, cheddar cheese

1. Butter and oil saute pan
2. Add onions and saute till soft
3. Add in mushrooms and saute till onions caramelize and mushrooms before soft
4. Add in some freshly ground black pepper and herbs
5. Before adding in cooked pasta to mix with, add in milk. Simmer, then add in cooked pasta and stir till sauce reduced
6. Top with cheddar cheese (or any melting cheese)

As you see, I like to serve my pasta with Chinese vegetables. Ha ha!

Now I have overcome my fear of cooking cream-based pasta. I used to think it will always turn out lumpy and dry because of the milk and cheese but no, I am wrong. It can be moist and saucy too! Yay! Just make sure to serve immediately and don't leave it to cool down.

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P.S.Most of you were right. There are indeed three peacocks here.