Ingredients
2 cups dry pasta
150g exotic mushrooms
250g portobellini mushrooms sliced
3 tbs vegetable or avocado oil
1 onion finely diced
3 large cloves garlic minced
2 tsp dried Italian herbs
1 tsp piri piri chilli seasoning
1 tsp green chilli paste
3 tbs butter
2 tbs cake flour
2 1/2 cups milk
salt
1/2 tsp pepper
1 cup cheddar or Mozzarella cheese
Method
Cook the pasta until it's almost cooked, as per the package instructions, drain and set aside. Reserve a cup of the pasta water.
Heat the oil and fry the sliced exotic mushrooms, season with salt and pepper. Once golden brown, remove from pan and set aside
To the same pan, add the butter and diced onion. Sauté until the onion is soft and translucent. Add the garlic and fry for a minute. Add the piri piri seasoning, Italian herbs and chillies.
Add the sliced portobellini mushroom and fry on high heat until all the liquid has reduced
Reduce the heat. Add the flour and mix well. Cook for a minute and slowly add in the milk. Season with salt and pepper.
Mix until the sauce thickens. It shouldn't be too thick.
Add the cooked pasta and the pasta water and mix well. Sprinkle the cheese on top. Add the reserved mushrooms over the cheese. Sprinkle the paprika on top.
Place the dish in the oven, using the grill function. Allow the cheese to melt, should take about 5 minutes.