Pasta, mushrooms, peppers, onions - and all this with a creamy sauce. The dish can be sprinkled with grated Parmesan cheese and served with fresh bread, sliced tomatoes and basil leaves.
It is necessary
- - 300 g of pasta (shells);
- - 500 g of mushrooms;
- - 3 tbsp. tablespoons of olive oil;
- - 1 clove of garlic;
- - 1 head of onion;
- - 1 red and 1 green pepper (peeled and cut into thin slices);
- - 50 g butter;
- - 50 g flour;
- - 900 ml of milk;
- - 2 tbsp. tablespoons of finely chopped parsley.
Instructions
Step 1
Cook the pasta (shells) in a large saucepan of boiling salted water. Drain the water, rinse the pasta in cold water, it will not stick together when it cools. Peel and cut the mushrooms into thin slices.
Step 2
Heat the oil in a small skillet and fry the mushrooms in it until tender. Transfer to a plate with a slotted spoon.
Step 3
Put crushed garlic and onion in a skillet, fry for 2-3 minutes and add pepper. Cover and simmer over low heat for 10 minutes, until vegetables are tender. Transfer to a plate of mushrooms.
Step 4
Melt butter in a skillet. Add flour and cook, stirring occasionally, for a minute. Add milk gradually. Cook over low heat for 2-3 minutes. Add mushrooms, onions and peppers, stirring occasionally. Season with salt and pepper, add chopped parsley. Add the pasta and cook for another minute. Serve hot.
