Spinach-Mushroom Pasta in White Sauce (Low Cal Version)

Ingredients : (Serves 2)

1. Pasta (any variant) - 200 gms
2. Spinach - Chopped - 2 cups
3. Mushrooms (any variant) - 6 to 8 - Chopped
4. Garlic - 2 to 3 cloves - chopped and crushed.
5. Onion - 1 medium size - finely chopped
6. Wheat flour - 2 spoons
7. Milk - room temperature- appx 300 ml
8. Olive oil - 2 spoons
9. Salt - as per taste
10. Thyme - fresh or preserved - 1 spoon
11. Black pepper -crushed - 1 spoon

Boil water in a big vessel. Add pasta, 1 tea spoon salt and 1 tea spoon oil (any) and cook well for 8-10 mins. Drain it in a colander when cooked.

Preparations:

1. In a wok, add 2 spoons olive oil. Add onions and garlic and saute them till the onions turn pink.
2. Add mushrooms and cook till the mushrooms leave their juice and start wilting.
3. Add thyme leaves and stir a little.
4. Add flour and mix it well.
5. Pour milk and keep stirring so that flour does not form lumps to your desired consistency of the white sauce.
6. Cook the sauce and it will start thickening.
7. Add spinach and cook for 1 minute or till the spinach leaves start wilting.
8. Add salt and black pepper to the sauce.
9. Add pasta to the sauce and mix well. Cook for 1 minute.

Serve hot ;)

Tips:

1. To make rich sauce, substitute half milk with cream in step 5.
2. Add 2 spoon full of cream cheese after step 5.
3. If you do not want to put mushrooms, you may use butter to saute onions and garlic rather than olive oil.