Garlic Mushroom and Parsley Pasta – Simple weeknight dinner








Hello My Dear Wonderful Readers!

How are you all doing today? How was the weekend? We had a quiet weekend and most of sunday was spent indoors with good food and lots of mojitos. Its really surprising how warm it suddenly has become, given that it is only February!

During my school days, November to March would be “sweater days”. You would never find a single kid without a thick woolen sweater. Today, inspite of dressing my son up in shorts and a t-shirt, he was sweating as he played on the carpet with his cars. I think it really is global warming. In a documentary I saw recently, there was something about how the whole “global warming” phenomena is a hoax. But I tend to disagree, and genuinely feel that this is a big problem and we have got to do something about it. For one, I am trying to reduce my carbon foot print by generating lesser waste. You know, taking your grocery bag to the market, not ordering too much take out, convincing the husband to buy an electric car, turning off lights and fans when not in use, all those small things. Do you have any more ideas of how to reduce your carbon foot print? Do let me know.

On a side note, I have devised a plan to  make only easy food over the week so that my son does not feel left out while I cook and I get dinner covered too! Ha!!

OK so this recipe is ideal for weeknights. Its super simple, and all you need is a pot and a pan and your serving bowl! Its that simple.

Ingredients :-

    1. Pasta – (what every kind you like)- I used spaghetti
    2. Water – as required to boil the pasta
    3. Salt – 1 tsp
    4. Oil – 1 tsp
    5. Mushrooms – 400gms
    6. Olive Oil – 2 + 2 tsp
    7. Leeks – 1 (chopped)
    8. Bay Leaf – 1
    9. Garlic – 3 clove (chopped fine)
    10. Garlic Powder – 2 tsp
    11. Flour – 2 tbsp
    12. Water – 2 tbsp
    13. Parsley – 1/3 cup ( chopped fine)





Instructions :-


  1. Boil pasta according to instructions . Add salt and oil to the water and reserve some of the pasta water when you drain it
  2. In another pan add 2 tsp olive oil. Once it is hot, add the chopped mushrooms and garlic powder. Fry on high heat till all the water has evaporated (do it in batches if needed)
  3. Scoop out the fried mushrooms and in the same pan add oil and fry the leeks, garlic and bay leaf
  4. Then add the 2 tbsp water and flour. Give it a nice mix
  5. If you feel like the mixture is too thick go ahead and add some of the pasta water you had reserved earlier
  6. Finally in your serving bowl, tip in the cooked pasta, then pour the white sauce over the pasta followed by the mushrooms
  7. Add the chopped parsley and give it a nice mix (careful not to break the pasta)
  8. Serve right away with a drizzle of olive oil over the top!








16 thoughts on “Garlic Mushroom and Parsley Pasta – Simple weeknight dinner”

  1. The third photograph is superb !! Think I liked it more than the food pics, yummy as they are. 🙂 The last time I made a mushroom pasta, the sauce turned a weird grey and tasted awful. Must try your recipe now! Btw, is the garlic powder important? Like is it optional ?

    Liked by 1 person

    1. Thank you Diana 🙂 Ok so if you can’t find garlic powder you could use fresh garlic too But there is a difference in the taste. Garlic powder has this almost roasted, dark, earthy taste. So when you add it too the dish, the garlic powder and the raw garlic combine to form a nice taste. But yeah, weeknight recipe implies whats in the fridge, so thats fine too 😛

      Liked by 1 person

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