- Bilkul online | Sunday Special
- By Taufiq Riyaz
Treat yourself to a delightful weekend with creamy comfort food and a refreshing no-bake dessert that’s easy to make and impossible to resist.
Creamy Garlic Mushroom Pasta
Preparation Time: 25 minutes
Serves: 2–3
Ingredients
- 200 g penne or fettuccine pasta
- 200 g button mushrooms, sliced
- 4 garlic cloves, finely chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup fresh cream
- ¼ cup grated Parmesan cheese
- ½ tsp black pepper
- Salt to taste
- 1 tsp mixed herbs
- Fresh parsley, chopped (for garnish)
Method
- Cook the pasta in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
- Heat butter and olive oil in a pan. Sauté garlic until fragrant.
- Add mushrooms and cook for 5–6 minutes until golden.
- Pour in the fresh cream, add Parmesan cheese, herbs, salt and pepper. Stir until smooth.
- Add the cooked pasta and a little reserved pasta water to coat evenly.
- Garnish with parsley and serve hot with garlic bread.
Weekend Tip: Add grilled chicken or sautéed spinach for a wholesome one-pot meal.
Mango Yogurt Cheesecake Cups (No Bake)
Preparation Time: 20 minutes + 2 hours chilling
Serves: 4
Ingredients
- 1 cup digestive biscuit crumbs
- 2 tbsp melted butter
- 200 g cream cheese
- ½ cup thick Greek yogurt
- ¼ cup powdered sugar
- 1 cup fresh mango puree
- ½ tsp vanilla essence
- Fresh mango cubes
- Mint leaves for garnish
Method
- Mix biscuit crumbs with melted butter and divide equally into serving glasses. Press lightly.
- Beat cream cheese, yogurt, powdered sugar and vanilla until smooth.
- Fold in half the mango puree.
- Spoon the mixture over the biscuit base.
- Top with the remaining mango puree and refrigerate for at least 2 hours.
- Garnish with fresh mango cubes and mint leaves before serving.
Weekend Tip: You can substitute mango with strawberries, blueberries or mixed berries for a refreshing variation.
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Thanks.
Happy Cooking! 🍽️✨