GARLIC MUSHROOM PASTA RECIPE
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 17
Steps:
- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
- Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
- Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!
Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving
CREAMY CHIVE PASTA WITH LEMON
This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
- Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.
CHEF JOHN'S CREAMY MUSHROOM PASTA
A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
- Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
- Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
- Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
- Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 33.6 g, Cholesterol 60.6 mg, Fat 22.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 11.3 g, Sodium 371.3 mg, Sugar 2.7 g
ORCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE
Steps:
- In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
- Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
- Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.
FROM THE PANTRY: CREAMY MUSHROOM PASTA
If you're snowed in, or just way too tired for a trip to the store for provisions, this comforting pasta is perfect. Think beef stroganoff meets chicken paprikash (without the meat). The sauce is uber-creamy without the help of cream. Instead, the combo of evaporated milk, flour and mustard do the trick.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Strain and set aside.
- Meanwhile, bring the evaporated milk, chicken broth, oil, flour, mustard, garlic, 3/4 teaspoon salt, Worcestershire and paprika to a boil in a large skillet. Reduce the heat and simmer, whisking constantly, until the sauce is just thicker than heavy cream, 8 to 10 minutes. Add the mushrooms, vinegar and several grinds of pepper, and simmer for 1 minute. Stir in the pasta. Divide among 4 shallow bowls, and sprinkle each with a little paprika, dill and pepper.
CREAMY MUSHROOM PASTA
Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
- Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
- Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
- Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.
Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
CREAMY MUSHROOM PASTA
Pasta is served up in a creamy white wine and mushroom sauce. This recipe tastes like it's from a restaurant! It is a quick and easy dish that my whole family loves. I also like to use different pastas with this dish.
Provided by STEPH477
Categories World Cuisine Recipes European Italian
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.
- Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.
- Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 45.5 g, Cholesterol 16.6 mg, Fat 10.7 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 4.9 g, Sodium 581.7 mg, Sugar 2.5 g
ORECCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE- EMERIL LAGASSE
This is an excellent recipe if you like mushrooms. I use a cobination of reconstituted Porcini mushrooms (that I can get dried at my local food store), baby bella, and button mushrooms that I soak in the porcini water. The combination is awesome.
Provided by Chef Remy 186273
Categories One Dish Meal
Time 25m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook the pasta until al dente.
- Drain pasta and return to the pot.
- Cover to keep warm.
- If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
- If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
- In a large saute pan, heat the oil over medium-high heat.
- Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
- Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
- Add the cream.
- Increase the heat to high, and bring to a boil.
- Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Add the Parmesan and adjust the seasoning, to taste.
- Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
- Remove from the heat and divide equaly among serving bowls or plates.
- Sprinkle each serving with chives and serve immediately.
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