Pasta in Soya n Mushroom Sauce

I prefer white sauce when it comes to pasta, I don’t mind tomato based sauces.. but given a choice I’d always pick the white because it always has some cream/cheese & this makes it yummy..! Again those who are watching their calorie intake would prefer a simple tomato sauce. So when I’m in that mode I make a sauce with some milk & give up on the cream & cheese..

This sauce would be different from the ones you may have had before.. because it has a touch of Soya sauce in it.. A friend of mine Radhika gave me this idea for another dish.. 🙂 and I tried it out with Pasta… it turned out yummy..

Ingredients: (Serves 2) Preparation Time: 15 mins
Farfalle Pasta – 50 gms (You can use any kind of pasta – Penne, Macaroni etc)
Closed Cup Mushrooms – 4-5 diced
Garlic Pods – 2, finely chopped
Parsley – 1 sprig
Soya Sauce – 1 tbsp
Milk – 200 ml
Mixed Italian Herbs – 1 tsp
All purpose Flour/ Maida – 1 tbsp
Salt to taste
Olive oil – 3 tbsp

Method:
In a big pot of boiling water, add some salt and a tbsp of oil. Cook the pasta in the boiling water for around 10-12 minutes. Immediately add cold water into the pasta and drain it. Don’t let it remain in the hot water after it has been cooked, since it will get over-cooked and gooey.

Preparing the Sauce:
Mix the all purpose flour and milk. Don’t let any lumps remain.

Heat oil in a frying pan. Add the finely chopped garlic to it. Saute for a few seconds. Don’t let them change color. Add the mushrooms, saute them for a minute or two. Add the soya sauce, saute the mushrooms further.

Add the milk mixture. Add salt to taste. Cook on medium heat & keep stirring constantly. Cook the sauce till it starts to thicken. It should take about 5 minutes for the sauce to be ready.

Add the cooked pasta to the sauce and mix well. Remove the pan from the heat and serve.

Serving Suggestions:
Sprinkle some of the Italian herbs on the Pasta and garnish with a Parsley leaf. You can add some parmesan cheese on if required.