Ingredients:

• Oyster mushrooms (Dhingri) – 200g, chopped

• Pasta (Pasta/Macaroni/Spaghetti) – 200g

• Onion (Pyaaz) – 1 medium, chopped

• Garlic (Lehsun) – 3 cloves

• Olive oil (Jaitoon ka tel) – 2 tbsp

• Milk (Doodh) – 1 cup (use almond/soy milk for vegan)

• Cheese (Paneer cheese/processed) – ½ cup grated (skip/use vegan cheese for vegan)

• Salt & black pepper (Namak & Kali mirch) – to taste

• Basil/oregano (Tulsi/ajwain ke patte) – 1 tsp

Options:

• Veg → as is.

• Non-Veg → add grilled prawns or shredded chicken.

• Vegan → use plant milk + vegan cheese.

Method:

• Cook pasta in salted water until al dente, drain.

• In a pan, heat olive oil, sauté garlic & onion, add mushrooms, cook till soft.

• Stir in milk, seasonings, and cheese. Simmer until creamy.

• Toss pasta in the sauce.

• Serve hot, garnished with basil/oregano.

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