BALSAMIC MUSHROOM PASTA
This vegan pasta dish is chock-full of earthy mushrooms. A mix of wild mushrooms can elevate the flavors of this easy dish, but simple cremini or button mushrooms work well too. To save on prep time, look for packages of mushrooms that have already been sliced.
Provided by Carolyn Casner
Categories Quick & Easy Pasta Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Drain.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 2 minutes. Increase heat to medium-high. Working in batches, add mushrooms and cook, stirring, until all the mushrooms have softened and lightly browned, 8 to 10 minutes. Add garlic, thyme, salt and crushed red pepper to taste; cook, stirring, for 1 minute. Add broth, wine and vinegar; bring to a simmer. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cooked spaghetti to the pan, tossing to coat. Remove from heat; stir in nutritional yeast and sprinkle with parsley.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 53.7 g, Fat 16.1 g, Fiber 7.6 g, Protein 14.6 g, SaturatedFat 2.3 g, Sodium 325.7 mg, Sugar 7.9 g
BALSAMIC MUSHROOM PASTA
Mushrooms in a creamy balsamic sauce tossed with fettuccine pasta. It's easy to make and so delicious!
Provided by April @ Girl Gone Gourmet
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Cook the fettuccine according to the directions on the package.
- While the pasta is cooking prepare the mushroom sauce. In a large pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once melted, add the shallots and garlic and cook for a few minutes or so, just until softened. Add the sliced mushrooms and toss them around to get them coated in the butter and olive oil. If needed, add an additional tablespoon of olive oil if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
- Pour the balsamic vinegar into the pan and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add the other tablespoon of butter. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner. Pour in the cream and parmesan cheese and stir to combine. Add the cooked fettuccine to the sauce and toss to combine. Add the fresh parsley and season with salt and pepper.
- Serve with additional parmesan cheese sprinkled over the top.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 604 calories, Sugar 11.1g, Sodium 806.8mg, Fat 34.2g, SaturatedFat 17.6g, TransFat 0.4g, Carbohydrate 57.7g, Fiber 3.8g, Protein 17.9g, Cholesterol 73.8mg
CREAMY TUSCAN PASTA SAUCE WITH CHICKEN AND BALSAMIC MUSHROOMS
Decadent, creamy, flavorful, and very impressive while also being simple and straightforward to prepare! This is the kind of recipe I would make to impress a date on Valentine's day, yet it's also simple and easy to whip together quickly! But how can you go wrong with anything involving cream cheese, balsamic vinegar, tomatoes, basil, mushrooms, chicken, parmesan? The combination of colors and flavors is perfect.
Provided by licked_cupcake
Categories One Dish Meal
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 21
Steps:
- Set out cream cheese to soften. Then prepare your chicken. Precooked chicken strips are very easy, and this would also be a great way to use up leftover rotisserie chicken, by dicing into bite-sized pieces. Or you can bake or pan-fry your chicken breasts and then cut into bite sized pieces.
- Prepare the balsamic mushrooms. First, in a small dish, whisk together the balsamic vinegar, brown sugar and 1 tablespoon water, set aside.
- In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
- Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium-high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more.
- Turn the heat to low, add the garlic and the remaining 1 tablespoon butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture. Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with pepper. Set aside mushrooms.
- Prep remaining ingredients - shred parmesan, mince garlic (or use garlic press), halve cherry tomatoes, julienne-slice basil leaves into thin strips, boil pasta.
- In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
- Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper, salt, and half of the fresh basil. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.
- Plate! Layer pasta, then chicken, then mushrooms, then sauce, and top with cherry tomatoes and remaining fresh basil.
Nutrition Facts : Calories 1119.9, Fat 79.5, SaturatedFat 38.2, Cholesterol 247.9, Sodium 2720.1, Carbohydrate 53.2, Fiber 9.3, Sugar 30.4, Protein 57.8
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CREAMY ROASTED MUSHROOM PASTA | CARNALDISH
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Reviews 4Category PastaServings 6-8Estimated Reading Time 5 mins
- In a large skillet, drizzle in about 2 tablespoons of olive oil and the panko bread crumbs, and toast over medium heat. Keep moving the crumbs around constantly so they don’t burn. When they’re all golden brown, transfer them to a bowl to cool. You will most likely have extra crumbs after this is all eaten, so keep the extras in a small airtight container for another use. They keep for up to 2 weeks.
- Layer the sliced mushrooms and whole garlic cloves in a large baking sheet. Drizzle with a generous amount of olive oil, about 1/4 cup to start. Pour the balsamic vinegar and worcestershire sauce all over the mushrooms. Sprinkle the mushrooms with herbs de provence, a good amount of kosher salt, and black pepper. Toss everything gently to coat. Add a little more olive oil if needed. They shouldn’t be swimming in oil, but none of them should be dry. Use your best judgement. Arrange the mushrooms in a flat layer (it’s ok if some overlap), and roast for 20 to 22 minutes. The mushrooms will shrink significantly, and the garlic will be toasted and blistered. Set aside to cool.
- Meanwhile, boil your pasta in salted water and cook 4 minutes less than package directions. Example: if they tell you to boil for 14 minutes, you’ll boil for 10 minutes. While pasta is boiling, chop and/or smash the roasted garlic until it’s a paste.
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