Creamy Pasta with Mushroom and Capsicum

I was under the impression that I would find more time to do stuffs after Lil Dude started school. I used to dream about having loads to time to blog everyday, blog hop and try out loads of new dishes.Of course this would be in addition to the other actual house works.

Well, after he started school,I have come to realize that my impression was wrong all along!!!Now I hardly have time to sit with the laptop ,let alone post recipes everyday!

Earlier, I used to blog regularly -almost everyday and blog hop on regular basis too. Though Lil dude used to tag along while cooking and clicking ,I got a lot of work done on the blog front.

It was kind of thrilling and challenging with him around and now when I have the house all for myself for almost 8 hours, blogging has taken a back seat!! So much for my illusion!!

Why this rant you might ask! This post is a day late even though the pics were ready last month. As I said earlier, I just did not ‘find’ time to edit and post it as scheduled. So my blogging marathon friends will probably understand this and brush aside my tardiness this time again .And hopefully[keeping my fingers and toes crossed] I too will get back my mojo for blogging on time 🙂

Coming to the dish of the day-This pasta dish was made for dinner one night and the kids being a fan  of all that was used in this dish made sure to lick the plate clean.

We are into the final day of Blogging Marathon #58,Week 2,with the theme – Pasta dishes.
Also sending this to Srividhya who is hosting Srivalli’s Kids Delight event, with the theme Pasta for kids

I used:

Pasta- 1 cup
Capsicum-1, chopped
Mushroom – 150 grams, chopped
Milk-2 cups
All purpose flour- 1 tablespoon
Grated garlic- 1 teaspoon
 Kitchen king masala- 1 teaspoon
Salt to taste
Red chili flakes to garnish
Oil-1+1 teaspoons

 Take the pasta in a vessel and add plenty of water to it.Add salt and a teaspoon of oil, give it a mix and pressure cook for 5 minutes or 2 hisses/ till cooked. You can also cook it on the stove top as you normally do. Once the pressure releases, remove from the cooker and drain the excess water and keep aside.

Heat a teaspoon of oil in a pan and add the garlic. Saute it for a few seconds. Add onion,mushroom, capsicum and stir . Cook till onion is soft. Add the APF and mix well. Saute till the flour coated veggies turn light brown.

Add milk and whisk well so that there are no lumps.[You can do this when the mixture is simmering / remove pan from heat and whisk]

Add salt and cook till the mixture coats the back of the ladle. Tip in the cooked pasta and mix well. the pasta will absorb the sauce. Add more milk / water if needed. I added kitchen king masala for an Indian flavor.This masala is optional. Mix well and cook till you get the right consistency.

 Serve garnished with red chili flakes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58

Bon Appetit….