Pasta Genova with Cream Sauce

• 50 grams Onion
• 50 grams Shimeji mushrooms
• 1 clove Garlic
• 1 1/2 tbsp Olive oil
• 2 tbsp Flour
• 2 tbsp Basil pesto
• 300 ml Milk
• 50 ml White wine (optional)
• 1 Salt and pepper
• 100 grams Pasta

1. Mince the onions, cut the shimeji mushrooms into 1 cm pieces, and grate the garlic.
2. Boil the pasta with salt (not listed).
3. Add olive oil and garlic to a pan, and saute over low heat until aromatic.
4. Add the onions and shimeji mushrooms, and cook until wilted.
5. Add the flour, and thoroughly mix until the flouriness disappears and it all blends together.
6. Add the basil pesto and blend the flavors together.
7. Add the milk a bit at a time while mixing, and simmer over medium heat while stirring to thicken.
8. Add white wine, and turn it down to low heat.
9. Finally, season with salt and pepper to taste.
10. Toss with the pasta, and it's done.

onion, mushrooms, clove garlic, olive oil, flour, basil, milk, white wine, salt, pasta

Taken from cookpad.com/us/recipes/144897-pasta-genova-with-cream-sauce (may not work)