Creamy Fresh Tomato Mushroom Basil Pasta Food

TOMATO BASIL MUSHROOM PASTA SAUCE

Steps:

• Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes.
• Add the minced garlic and cook for 2-3 more minutes.
• Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes.
• Stir in the tomatoes, mushrooms, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.

TOMATO MUSHROOM PASTA

Steps:

• Heat 1 tablespoon oil in a saucepan on medium heat, then add 1/2 onion and garlic and sauté until softened. Add diced tomatoes, tomato paste, Italian herbs, chilli flakes, salt and pepper, and mix well to combine. Reduce heat and allow to simmer for 15 minutes.
• Bring a large pot of water to a boil. Add penne pasta and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving 1/2 a cup of the pasta cooking water.
• Approximately 5 minutes before the penne pasta has cooked heat the remaining oil in a large frying pan on medium heat. Add remaining onion and sauté until softened. Add mushrooms to the pan and sauté until cooked and tender.
• Pour prepared tomato sauce into the frying pan, as well heavy cream and reserved pasta water. Drain the penne pasta and quickly add it to the frying pan too. Stir to combine, then cook, tossing regularly, until the sauce thickens and coats the pasta, approx. 1-2 minutes.
• Serve with a sprinkling of parmesan cheese on top.

CREAMY FRESH TOMATO MUSHROOM BASIL PASTA

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Saute onion and garlic in hot oil in a large skillet over medium-high heat for 5 minutes or until onion is tender. Stir in tomatoes and next 3 ingredients; cook, stirring occasionally, 10 minutes.
• Stir in whipping cream, cream cheese, and basil. Cook, stirring constantly, until cream cheese melts and sauce is smooth.
• Serve sauce over cooked pasta, sprinkle with Romano cheese.

RIGATONI WITH TOMATO, BASIL, AND MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add minced shallot and 1 minced garlic clove and sauté until tender, about 5 minutes. Increase heat to high, add all mushrooms, and sauté until tender, about 5 minutes. Transfer mushroom mixture to bowl.
• Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add onion, sliced shallot, and remaining 2 garlic cloves; sauté until tender, about 5 minutes. Add diced tomatoes with juices and white wine and simmer 10 minutes. Stir in mushroom mixture and 1/4 cup fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep warm. (Mushroom sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm mushroom sauce before continuing.)
• Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add mushroom sauce to pasta and toss to coat. Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over. Serve, passing additional Parmesan cheese separately.

CREAMY BASIL & TOMATO PASTA

Steps:

• Heat teaspoon of oil over medium-high heat.
• Add onion and sauté until starting to brown.
• Add garlic and sun-dried tomatoes; sauté 3 more minutes.
• Add tomatoes, pepper, and other herbs. Stir well, reduce heat, cover and simmer about 20 minutes.
• Meanwhile, cook pasta according to directions.
• Add cream cheese, milk, and parmesan to tomato pot and melt over low heat until cheeses are incorporated.
• Add chicken and drained pasta, and mix until blended.