Fusilli in Mushroom Sauce, with sauteed broccoli

It is a pleasure cooking for my Older One, because he genuinely enjoys his food, and can be counted on to do full justice to a meal he likes. Since it is now just the two of us for lunch, I decided to make pasta in mushroom sauce today. The only problem was that the recipe I had bookmarked didn't seem as good when I finally started gathering the ingredients, so I decided to adapt my mushroom soup recipe to come up with my own. And it was really yummy!

Pasta in Mushroom Sauce

200 gms fusilli pasta

1 cup chopped mushrooms

1 cup milk

1 tbsp butter
3 fat cloves garlic chopped fine
1 small onion chopped fine
3/4 cups mushrooms- mostly chopped fine, but with a few large slices
Salt and pepper to taste
1 tsp cornflour mixed in 1/4 cup milk
1 sprig fresh basil

Method:
Cook the pasta according to the instructions on the packet, drain and keep aside.


Combine 1 cup mushrooms and 1 cup milk and cook for 4 to 5 minutes.
Cool and blend in a mixer to a coarse paste. Keep aside.

Heat the oil, saute garlic and onions till onions turn transparent. Add chopped mushrooms, and saute till browned.
Add the ground paste and cook for a minute.
Add the cornflour-milk mixture, fresh basil, salt and pepper and simmer for 2-3 minutes.

Pour the sauce over the pasta, and serve with sauteed broccoli.


For sauteed broccoli:
Heat butter in a pan, add 1 fat garlic clove finely sliced, and fry till the aroma of garlic fills the room.
Add broccoli florets and saute till lightly browned.
Add salt and pepper to taste and serve.