Creamy Mushroom Pasta

One of my all time favorite recipes!!! It is quick to make, difficult to mess up, can take a lot of improvisations, and is awesome comfort food! I've shared the recipe with a lot of friends over the years, and even absolute cooking novices have no trouble whipping this up.

Ingredients

1 packet pasta + water to boil

Around 5 tablespoons oil

1 tin button mushrooms, thinly sliced

1 medium onion, finely chopped

1 tsp oregano seeds [ajwain]

Around 7 tablespoons all-purpose flour

2 Cups Milk

2 Cups water

To taste:

Chicken cubes/buillon cubes/chicken powder

Red chilli flakes

Other herbs: basil, rosemary, thyme

100ml/half packet cream

Cheese

Red chilli flakes and Oregano seeds!

I did almost burn the sauce, taking pictures =p

1. Boil the pasta according to instructions on the package, drain and set aside.
2. In a non-stick sauce pan, heat oil, and saute the onions and mushrooms until tender. Add the oregano seeds.
3. Dump in the flour, mixing well, so that the oil absorbs the flour to make a thick paste. Let it bubble for a minute. [it's called a "roux" I believe]
4. Warm the milk and water [together]. Stir it, slowly, over medium heat, into the roux, mixing well so no lumps form.  
5. The mixture will bubble to form a sauce. If it's too thin, let it simmer over low heat. If too thick, add a little more warmed milk to thin.
6. Now that the basic mushroom sauce is ready, add seasoning: Chicken cubes/buillon cubes or chicken powder needs to be added first. Add to taste.
7. Then add salt [if needed], black pepper or crushed red chilli flakes, herbs such as basil, thyme etc. Make small additions and keep tasting until you get it just right.
8. In the end add cheese and/or cream. These may be skipped for a low [-er =p] calorie dish.
9. Add the pasta to the sauce, fold, and dish out!