Pasta in Cream Sauce with Mushrooms & Bok Choy

An Italian classic with an Asian twist! Serves 2

Ingredients
1 onion, finely diced
4-5 garlic cloves, finely minced
200gms mushrooms, cut in half and sliced length ways (1 packet of the fresh, pre-packaged variety you get in supermarkets)
2-3 bok choy, leaves and very little of the white stems roughly chopped
2 tbsp olive oil
200ml fresh cream (I use the Amul tetrapak)
1/2 to 1 tsp freshly ground pepper
1/2 tsp chilli flakes
3 tbsp grated parmesan cheese (you can buy fresh cheese or use the Kraft's grated parmesan in a bottle)
Salt to taste

1 packet pasta - I usually use penne or fusilli
1 liter water
2 tbsp salt

Optional:
4 bacon rashers, finely diced (vegetarians can happily skip this part!)

Method
In a large, deep vessel, set the water to boil.
Meanwhile, in a pan or wok, add the olive oil and onions. Saute until onions soften - opaque but not brown. If using bacon, add to the onions and saute until well browned. Add garlic and a minute later, the mushrooms. The mushrooms will first release a little water - continue to saute until the water evaporates, about 3 minutes. Now add the chopped bok choy and saute for 2 more minutes. Add the cream, pepper and salt and mix.
When the water in large vessel reaches a boil, add the 2 tbsp of salt and the pasta. Cook until just done - al dente - usually 8 minutes for the regular dried pasta or 12 minutes for the wholewheat variety. Drain pasta, reserving 2-3 tbsp of the cooking liquid. Add the pasta to the sauce and toss. Add some of the reserved cooking liquid if too dry.
To serve, garnish with chilli flakes, some more pepper (if desired) and some grated parmesan cheese.

Note: For the pasta, I've tried buying Indian brands like Bambino but really don't like the texture - the pasta always turn really mushy and has very little flavor. I prefer using one of the cheaper Italian brands instead.

Tip: next time you order pizza, save the unused sachets of chilli flakes and oregano. Just recycle the next time you cook Italian!