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“We adapt, adjust and something that tastes great happens.”
1hr 15mins

Ingredients Nutrition


  1. In a large skillet, melt butter and saute onions through celery about 5 minutes Remove from pan and set aside vegetable mixture.
  2. Saute mushrooms, adding extra butter if needed-set aside in small bowl to add later.
  3. Add vegetables back to original pan.
  4. Add boilng water, salt and pepper, reduce heat and simmer covered about 20 minutes.
  5. In a small, dry fry skillet over low heat, toast the flour, stirring constantly for 3- 5 minutes, until it smells toasty, not to change colour.
  6. Add some of the vegetable water to the flour skillet, stirring to avoid lumps.
  7. Add the flour/ water mixture back to the vegetable pan, add the milk and cheese, stirring well.
  8. Bring just to a boil, reduce heat and simmer uncovered, stirring occasionally, until sauce is creamy 10- 15 minutes.
  9. Add the sauteed mushrooms to the pan, stir to coat.
  10. Pour sauce over cooked pasta.
  11. Onto a large platter pour the pasta with sauce.
  12. Arrange the egg slices to look like flowers, add a slice of olive to the centre, sprinkle with paprika.
  13. add the parsley stems to look like flower stems Sprinkle the reserved tops of the green onions and chopped parsley over the pasta Serve.

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