Ingredients:

• 6 – button Mushrooms
• 1/2 pack – spaghetti, semolina-based
• 2 – Garlic cloves, finely chopped
• 3 tsp – Olive oil
• 1 tsp – mixed herbs
• 1/4 tsp – paprika
• 4-5 drops – capsico sauce or 1 tsp Red Chilli sauce
• Salt to taste
• Slurry Mix:
• 1 tsp – Corn starch
• 3 tsp – water

Method:

1. Boil water in a big vessel and add 1 tsp olive oil along with salt.
2. Add spaghetti in it and boil it for around 5-7 mins.
3. Turn off the heat when it is about 85-90 per cent done.
4. Drain excess water and rinse with fresh water and apply 1 tsp olive oil.
5. Wash and trim button mushrooms and slice them.
6. Heat olive, add minced garlic to it and saute it for a few seconds.
7. Add sliced mushrooms and cook it for 30-35 seconds, do not overcook it.
8. Mix all the spices and capsico sauce.
9. To prepare slurry, mix cornstarch and water to make a smooth paste.
10. Add cooked spaghetti and pour cornstarch slurry over it.
11. Toss it gently and serve hot.
12. Recipe Courtesy: My Own Food Court

Recipe courtesy of Shruthi