World Pasta Day is an occasion to celebrate the many ways pasta can be made memorable, not only through the shape of the pasta, but through the care and character of its sauce. For 25 October 2026, Indian Craft Brewery in Bengaluru puts two contrasting preparations in the spotlight: a spaghetti with a deep, earthy mushroom sauce and pesto penne that balances creamy béchamel with fresh herbs and Mediterranean-style additions. Both are served hot with garlic toast and offer a different take on a much-loved comfort food.
The Spaghetti in Mushroom Sauce is centred on button mushrooms and porcini powder, which give the sauce its savoury depth. White wine and fresh cream bring richness and balance, while garlic, onion, celery and leeks build a layered flavour base. A small addition of red Thai chilli lends a gentle warmth without taking attention away from the mushrooms. The boiled spaghetti is tossed through the sauce until well coated, then finished with unsalted butter, chopped parsley and grated Parmesan. The result is a comforting, full-bodied pasta with earthy mushroom notes, a creamy finish and a subtle chilli kick.
The Pesto Penne takes a different approach, pairing a smooth béchamel with freshly prepared basil pesto. For the béchamel, milk is gently infused with onion, cloves and bay leaf before being whisked into a butter-and-flour roux and simmered with nutmeg. The pesto brings together fresh basil, pine nuts, Parmesan, garlic and extra-virgin olive oil. Black and green olives and sun-dried tomatoes add briny and tangy accents to the creamy base. The pesto is added off the heat, then tossed with the penne, butter and a dash of stock water so the sauce coats the pasta evenly. Parsley and grated Parmesan completed the dish.
The pastas are part of the offering at Indian Craft Brewery under Executive Chef Kumaran Jayapal, who brings more than two decades of experience across hospitality, cruise-line operations and food and beverage establishments. As he leads the brewery’s culinary operations and menu development, these two dishes reflect the kitchen’s attention to flavour, technique and balance—from the layered mushroom sauce to the preparation of the infused béchamel and basil pesto.
For World Pasta Day, whether the preference is for a mushroom-led comfort dish or a pesto pasta with added depth and contrast, both make a distinctive addition to the day’s celebration at Indian Craft Brewery, Bengaluru.
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