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Why You'll Love This Recipe
This dish combines the earthy flavor of mushrooms with a rich and velvety sauce, making it comforting and satisfying. It’s easy to prepare and perfect for a cozy dinner any night of the week.
Chef Tips
- Use a mix of mushrooms for deeper flavor and texture.
- Don’t overcrowd the pan when sautéing mushrooms to help them brown nicely.
- Stir the sauce gently and cook on low heat to avoid curdling the cream.
- Don’t overcrowd the pan when sautéing mushrooms to help them brown nicely.
- Stir the sauce gently and cook on low heat to avoid curdling the cream.
Step 1
Bring a pot of salted water with a little oil to a boil. Add the penne pasta and cook until it’s almost done (about 90%). Drain and set aside.
Step 2
In a pan, melt the butter with a bit of oil. Toss in the chopped garlic and sauté for about a minute until fragrant.
Step 3
Sprinkle in the cornflour and cook it out for another minute, stirring constantly.
Step 4
Add the mushrooms, season with salt and pepper, and cook for 2-3 minutes until they start to soften.
Step 5
Pour in the milk and let it simmer for 3-4 minutes, stirring occasionally so the sauce thickens.
Step 6
Stir in the cooked pasta, then sprinkle with chili flakes and oregano. Mix everything together well.
Step 7
Serve hot and enjoy!
Serving Advice
Serve with a sprinkle of fresh parsley or grated Parmesan cheese on top. A side of garlic bread or a crisp green salad pairs well to balance the creamy richness.
How To Save Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, adding a splash of cream or milk to restore the sauce’s creaminess.
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