Heat enough water with salt until it begins to boil.
Add the pasta and cook the pasta until they are al dente.
When done, strain them in a colander or strainer.
Drain and set them aside.
Rinse the mushrooms well in water in a strainer or colander. Drain them.
Trim the stalks and slice them. Set aside. Chop the bell pepper and set aside.
Peel and finely chop the onions and garlic.
Melt butter in a pan. Add the garlic and saute for about 10 to 12 seconds on a low flame.
Add the chopped onions and saute till the onions become translucent.
Add the sliced mushrooms and saute on a low to medium flame till the mushrooms have shrunk in size.
There should be no moisture in the pan.
The mushrooms will release their juices initially and after continuous sauteing, the juices will evaporate.
Keep on stirring at intervals while sautéing mushrooms.
After the liquids have evaporated and the mushrooms have cooked, add the chopped bell pepper and sauté for 4 to 5 mins on a low flame.
Making the sauce
Add the flour.
Stir well and sauté for 3 to 4 mins on a low flame.
The flour will coat itself to the mushrooms and bell pepper.
Add milk in a gentle stream to the pan and keep on stirring.
The flour will combine with the milk and you will see the sauce getting thickened slowly.
Making mushroom pasta
Cook for about 2 minutes and add the pasta.
Stir well and simmer for 1 to 2 minutes more.
Then add the chopped parsley and basil and simmer for a minute
Season with salt and pepper.
If the sauce becomes too thick, add some hot water or milk and thin the sauce.
You can garnish with grated cheese and serve the creamy mushroom pasta right here or proceed as follows, if you have an oven.
Baking instructions (optional)
Pour the pasta in a baking pan or bowl.
Top with grated cheese and bake in a pre heated oven at 180 degrees Celsius (356 degrees Fahrenheit) until the cheese melts.
Serve the pasta with a vegetable soup and with some warm toasted brown bread or white bread.
You can have this creamy mushroom pasta without any accompaniment also.
Pasta: Rigatoni, penne, ziti and farfalle pasta can be easily replaced with macaroni or shell pasta.
Fats: You can add olive oil instead of butter.
Cream: Adding 2 to 3 tablespoons of heavy cream will make the mushroom pasta more rich and creamy.
Veggies: You can skip adding bell pepper in the recipe. Steamed, sautéed or roasted veggies like cauliflower, carrots, zucchini, baby corn, green beans can be added to the sauce before you add the pasta.
Mushrooms: In place of button mushrooms you can add cremini mushrooms or fresh shiitake mushrooms.