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Start by preparing the garlic pepper buttered mushrooms. To a pan, add some butter and let that melt over medium flame. Add the chopped garlic and mushrooms and spread evenly all across the pan at a distance – this ensured that the mushrooms cook evenly and are giving them space to cook helps them browning up faster.
Once the mushrooms have browned up, add some pepper. Give it a mix and transfer the garlic butter pepper mushrooms to a bowl to be added later to the pasta.
Prepare the béchamel sauce or white sauce by adding some butter to the same pan that you used for mushrooms. Once the butter has melted, add the flour and whisk for a few seconds until the roux (flour and butter paste) has turned light brown in colour.
Just when it begins to get darker in colour, add the 1/2 cup or milk and whisk until the sauce has thickened. Add another 1/2 and whisk again until the sauce has thickened. Finally add the last 1/2 cup (total of 1 1/2 cup of milk) and oregano and mix until a rich, velvety, glossy and creamy white sauce is prepared. The sauce should be thick enough to stick at the back of the wooden spoon.
Reduce the flame from medium to low heat. Add the garlic butter mushrooms and mix well.
Add the boiled pasta, some salt and mix (only a few seconds) until all the pasta is well coated in the creamy mushroom sauce. Serve hot with homemade garlic bread sticks or soft dinner rolls.