Pasta in Sour Cream Sauce

When I cook pasta I prefer adding the pasta to the sauce and tossing it well on low flame. This ensures the pasta is served warm. This way the pasta will be well covered with the sauce. I prepare the sauce and boil the pasta simultaneously such that as soon as the pasta is drained I add it to the sauce. For this recipe you can even add 1 Maggi stock cube to the sauce for added flavour. You may not need extra salt if you are using Maggi stock cube as it is already salty. Add oregano, pepper as per your taste. If you are a Cheese eating fan then you can add grated cheese of your choice to the sauce. Nando's Peri-Peri sauce brings out a nice flavour in the Sour Cream sauce. At times I even add 1 tbsp of Maggi hot and sweet chili sauce. This dish is slightly spicy but suits my Indian taste buds:)

Pasta in Sour Cream Sauce

Ingredients:
11/2 cup raw Fusilli
1/2 small capsicum, cut into small pieces (this will be around 1/2 cup)
200 gms sour cream
8-10 small button mushrooms, cut into quarters
2 tbsp Nando's extra hot peri-peri sauce,
1/2 tsp-1 tsp thyme
1 tbsp oil/butter
1-2 tbsp oregano
1/2 tsp paprika
Salt to taste
Black pepper powder, adjust to taste
Chopped parsley for garnishing
Grated cheese for garnishing (optional)
Method:
Heat oil in a pan. Add the mushrooms and toss. 
Cook mushrooms until just tender. Add capsicum and cook for 2-3 mins or until the rawness is gone.
Alternatively, boil water for the pasta. Add salt as per the instructions on the pasta package. Boil the pasta and drain it. 
Add the peri-peri sauce, thyme, oregano, paprika to the mushroom-capsicum and toss.
Add the sour cream and stir all the ingredients well. Add salt and pepper. Reduce heat and cook until the sauce begins to boil. It starts to boil very quickly. 
Add pasta to the sauce. Toss well to ensure the sauce sticks to the pasta.
Remove from heat. 
Remove pasta in a plate and garnish it with chopped parsley and grated cheese.