GETTING READY

1. Cook pasta as per instructions; drain, run cold water over and drizzle about a tablespoon of oil over and keep aside.

2. In a small bowl, mix together the ingredients for dressing using an egg beater or fork. Keep aside.

MAKING

3. Heat a teaspoon of oil in a pan and splutter cumin seeds. Add onions and garlic and sauté for a couple of minutes.

4. To this add a pinch of salt, pepper powder and dried chili flakes, followed by mushroom. When mushroom starts releasing water, drain it out to a bowl and reserve. I got around 4 teaspoons.

5. When mushrooms are dry and slightly fried, remove from pan.

6. In the same pan add the minced meat along with the juice drained while cooking mushroom. Cook in medium until meat is cooked through.

7. Increased the heat and add the cooked mushroom to this. Saute for about a couple of minutes and remove from heat.

FINALIZING

8. In the pan add the cooked pasta and pour the dressing over and mix well.

9. Divide the pasta into 2 serving bowls. Top each with ½ the mushroom mince meat mix.

SERVING

10. Serve with a glass of wine. Mix in the topping into the pasta when eating.

NOTES

For those who are not familiar with cooking pasta – Boil about double the quantity of water in a large bowl with some salt and a teaspoon of oil. Add pasta to this and cook for about 9 minutes on high heat, until al dente. Drain excess water and run cold water over. Drizzle a tablespoon of oil over, mix well. Your pasta is done.

TIPS

To reduce the cooking time a bit, you can even add the minced meat when mushroom starts releasing water. This will save a step, I feel.