Nature Spices – Creamy Chilli Mushroom Pasta

Nature Spices – Creamy Chilli Mushroom Pasta

This indulgent pasta dish combines a rich, velvety cheese sauce with sautéed mushrooms, a touch of heat from green chillies, and the unexpected warmth of garam masala.

General Info

  • Serves: 3-4 People

  • Prep Time: 15 mins

  • Cook Time: 30 mins

Ingredients

The Pasta:

  • Grains: 250g Penne pasta

  • Boiling: Water + ¼ tsp salt

  • Coating: 2 tbsp olive oil (to prevent sticking)

The Mushroom Sauté:

  • Vegetables: 245g mushrooms (sliced), 5 spring onions (sliced), 3 small green finger chillies (finely chopped)

  • Aromatics: 2 cloves garlic (finely chopped), 4 tbsp fresh coriander (finely chopped)

  • Flavor: 1 vegetable stock cube (crushed), 2 tbsp olive oil

The Creamy Roux (Sauce):

  • Base: 60g butter, 30g plain flour

  • Liquids: 120ml full-fat milk, 120ml double cream, 200ml water

  • Seasoning & Spice: 80g cheddar cheese (grated), ½ tsp black pepper, ½ tsp salt, 1 tsp garam masala

Garnish (Optional):

  • 2 tbsp grated parmesan, fresh coriander leaves

Method

Step 1: Prep the Pasta

  1. Boil the penne in salted water until cooked through (approx. 12-15 mins on medium-high heat).

  2. Drain and rinse with cold water to remove excess starch.

  3. Drizzle with olive oil and keep in a bowl of cold water until needed to prevent sticking.

Step 2: Sauté the Aromatics & Mushrooms

  1. Heat 2 tbsp olive oil in a saucepan and sauté the garlic for 1 minute.

  2. Stir in the spring onions, green chillies, and the crushed stock cube. Cook for 3-4 mins.

  3. Add the sliced mushrooms and cook for a further 4-5 mins until softened.

  4. Stir in the fresh coriander and set the mixture aside.

Step 3: Create the Velvety Sauce

  1. Mix the milk, double cream, and 200ml water in a jug.

  2. In a separate sauté pan, melt the butter over medium heat.

  3. Whisk in the flour and cook for 30 seconds to create a roux.

  4. Gradually pour in the milk/cream mixture, whisking constantly until the sauce is smooth and thickened.

  5. Add the grated cheddar and salt, stirring for 30-40 seconds until the cheese has melted.

Step 4: Combine & Finish

  1. Add the sautéed mushroom mixture and the drained pasta into the cheese sauce.

  2. Sprinkle over the garam masala and black pepper.

  3. Toss everything together and cook for a final 2 minutes to ensure the pasta is heated through and well-coated.

Step 5: Serve

  1. Plate the pasta while creamy and hot.

  2. Garnish with grated parmesan and extra coriander if desired. Enjoy!

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