Vikhroli Cucina

Lasooni Palak Creamy Mushroom Pasta

29 April 2016 , 0 comments / 2 likes
This Indo-Italian fusion pasta is the perfect way to get your little ones to have their daily dose of leafy greens. Lasooni Palak Creamy Mushroom Pasta was the winning recipe at the Great Publishing Race, one of the several exciting events that were a part of the second edition of Vikhroli Cucina. Purabi Naha, Disha Khurana, Pari Vasisht and Mitul Manghani wowed the judges with their mouth-watering dish and walked away with irresistible goodies.

Try this quick recipe and let us know how you like it or what twist you’d give it.


Lasooni Palak Creamy Mushroom Pasta

Serves: 2

Time: 45 minutes

The white sauce

Butter 1 ½ tbsp
Olive oil 1 tbsp
Refined flour 3 tbsp
Milk 2 cups
Grated Parmesan cheese 1/2 cup
Basil leaves 4-5, roughly torn

Lasooni palak

Garlic 6 cloves, finely chopped
Onion 1/2, finely chopped
Baby spinach leaves 5, finely chopped
Mushrooms 4, thinly sliced
Salt 1/4 tsp
Butter 1 tsp
Olive oil 1/4 tsp

Penne pasta 1 1/2 cups, boiled
Salt 1/2 tsp or according to taste
Chilli flakes 1 1/2 tsp
Freshly crushed pepper or pepper powder 1/2 tsp
Grated Parmesan cheese 1/2 cup
Fresh basil leaves 3-4, to garnish
Parmesan shavings 4, to garnish



To make the white sauce, add butter and olive oil to a pan. Heat the mixture carefully so that it doesn't burn. Simmer. Add the refined flour to the pan. Use a whisk or the back of a fork and sauté the flour continuously for about 1-2 minutes. Add the milk, whisking continuously with the fork/whisk as you cook the white sauce, otherwise lumps will form. Add the grated cheese and torn basil and cook until it comes together as a smooth sauce. Take the pan off the flame and keep aside.

Heat the butter and olive oil in another pan to make the lasooni palak. Add chopped garlic and salt and sauté for two minutes. Add the onion and sauté for another 3-4 minutes. Add the mushrooms and cook for two minutes, sautéing continuously. Add the finely chopped baby spinach to the mixture and cover the pan. After two minutes, open the lid and stir. Cook until some of the water has evaporated but the mixture shouldn't be completely dry. Add the boiled and drained pasta to the pan. Mix well and cook for around two minutes. Add the salt, chilli flakes and pepper powder. Add the grated cheese and mix well. Now mix in the white sauce. If required, a little milk can be added at this stage if the dish looks too dry. Stir the mixture well and cook until the pasta dish is creamy and not completely dry. Garnish with Parmesan shavings, chilli flakes and fresh basil leaves. Serve hot.