Black Pepper & Mushroom Pasta

Black Pepper & Mushroom Pasta Ingredients

Black Pepper Sauce2 tbsp olive oil3 tsp black peppercorns (coarsely crushed)1 clove garlic (minced)1 tbsp AP flour1 cup beef or vegetable stock1/2 cup milk of choice

Pasta

400 g or 1 pkt of pasta (cooked according to packaging instructions till just before it reaches al dente)1 tbsp olive oil1 cup onion (finely diced)2 cups mushrooms of choice (precooked & sliced)1 cup reserved pasta cooking water2 tbsp parsley (chopped)

Steps

To make the sauce, heat oil in a pot on medium, add garlic & peppercorns, stir using a wooden spoon & sauté for 1 min.Add flour, stir for 2 mins, add stock & scrape off any bits stuck to bottom of pot.Bring to a boil, lower heat & add milk.Simmer for 5 mins or until sauce reaches desired consistency & taste for seasoning (add salt if required)In a large pan on medium high, add oil.When hot, add onion & cook till translucent.Add mushrooms & black pepper sauce, bring to a simmer & add half of the reserved pasta water.Stir well & add cooked pasta.Toss to coat pasta, add remaining pasta water if a more saucy pasta is desired, taste to adjust seasoning then remove from heat.Garnish with chopped parsley & serve.