MUSHROOM-GORGONZOLA CREAM SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.
FARFALLE IN CREAMY MUSHROOM SAUCE RECIPE
Farfalle with creamy Mushroom sauce is a quick pasta dish apt for quick weeknight meals. The creamy mushroom sauce is easy and a nice change from the usual red or white sauce. It can be served hot for a wholesome meal or cold as a refreshing salad. You can use fresh or dried Mushrooms as per their availability. Serve Farfalle In Creamy Mushroom Sauce along with Garlic Bread and Avocado Mint Soup for a weekend night dinner. If you like this recipe, you can also try other Pasta recipes such as Penne Pasta Arrabiata Recipe Lemony Pasta Recipe With Roasted Shrimps Spaghetti Pasta Alla Puttanesca Recipe
Provided by Madhuli Ajay
Time 30m
Yield Makes: 2 Servings
Number Of Ingredients 10
Steps:
- To begin making the Farfalle with creamy Mushroom sauce first cook pasta as per the package instructions. Drain the pasta and keep it aside.
- Soak dried mushrooms in hot water and keep aside for 15 minutes.
- Drain the water (do not discard) and roughly chop the mushrooms.
- Heat oil in a wok or a heavy bottomed pan. Add the chopped garlic and saute for a few seconds.
- Add the onion, mushrooms and saute for a minute. Add the boiled pasta and stir. Season with salt and pepper and adjust according to your taste.
- Add the reserved water from soaking the mushrooms and mix. Add cream, stir once or twice and take it off the heat. Garnish with herbs and cheese.
- Serve Farfalle In Creamy Mushroom Sauce along with Garlic Bread and Avocado Mint Soup for a weekend night dinner.
FARFALLE W CREAMY MUSHROOM GORGONZOLA SAUCE
This is cheesy goodness
Provided by barbara lentz
Categories Pasta Sides
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a large saucepan add the butter and let it melt. Add the flour and whisk for 3 minutes. Slowly add the half and half and cook until thickened. Add the Gorgonzola and let it melt.
- 2. In another pot add water and salt and bring to a boil. Add the pasta and cook until done. In another med saucepan add the oil and then add the garlic and mushrooms and cook until mushrooms are browned. Add the mushrooms to the cheese sauce. Stir in the peas. Add the pasta to the cheese sauce.
- 3. Stir and cook until warmed through
FARFALLE PASTA WITH SPINACH, MUSHROOMS, AND CARAMELIZED ONIONS
Creamy Farfalle with Spinach, Mushrooms, and Caramelized Onions. The bow-tie pasta is perfectly matched with rich and buttery Parmesan sauce! Serve this easy meatless Italian meal as-is, or with grilled chicken! Satisfying and comforting dinner that a whole family will love!
Provided by Julia
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
- The onions should start to brown, but without burning.
- Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
- Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don't stick to the bottom of the pan or burn.
- In total, you should have cooked onions for 30 minutes.
- Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
- Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.
- Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
- Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
- Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
- Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
- Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
- Add caramelized onions back to the skillet with the pasta sauce.
- Cook pasta according to package instructions. Drain.
- Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
- If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
- Serve with more shredded parmesan cheese sprinkled on top.
Nutrition Facts : Calories 511 kcal, Carbohydrate 58 g, Protein 22 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 761 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving
FARFALLE WITH CHICKEN AND MUSHROOMS
This tasty recipe for Farfalle with Chicken, Mushrooms and Sherry Cream Sauce is simple enough for a weeknight meal, yet elegant enough to serve for company or a Sunday dinner with family.
Provided by Lynne Webb
Categories Pasta
Time 30m
Number Of Ingredients 12
Steps:
- Put a pot of salted water on to boil for the pasta.
- If your chicken breasts have tenderloins attached, remove them and set aside. Place each piece of chicken between 2 sheets of plastic wrap and gently pound to an even thickness of about 1/2-inch.
- Combine the flour, 1 teaspoon of salt and a few grinds of black pepper in a zip-top plastic bag. Slice the chicken breasts (and tenderloins) crosswise into 3/4-inch strips, transfer them to the bag and shake until coated with the seasoned flour. Set aside.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the mushrooms and minced garlic and continue cooking until the mushrooms are lightly browned, 4 to 6 minutes longer. Season to taste with salt and pepper, then transfer to a bowl and set aside.
- While the onions and mushrooms are sautéing, cook and drain the pasta according to package directions. Return the pasta to the pot, drizzle with a little olive oil and set aside.
- Return the pan you cooked the mushrooms in to the stove over medium-high heat and add 2 more tablespoons of oil. Add the chicken strips, a few at a time, shaking off any excess flour first.
- Cook the chicken, turning often, until the strips are barely golden on the outside, 2 to 3 minutes total.
- Deglaze the pan with the sherry, scraping up any browned bits that may have accumulated on the bottom of the pan.
- Stir in the chicken broth and bring the mixture to a simmer. Cook until the sauce begins to thicken, 2 to 3 minutes, then return the mushroom mixture to the pan and combine.
- Stir in the cream and parsley, cook for an additional minute, combine with the pasta and serve immediately.
FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE
This is a recipe which we have used for those who do not eat meat here at the home. I found this on the Barilla web site. It is really very good and creamy.
Provided by Manami
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a 2 qt saucepan over medium heat.
- When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
- Gradually whisk in the milk.
- Bring the sauce to a simmer.
- Simmer for 2 minutes, whisking constantly.
- Remove from the heat.
- Add the Gorgonzola and stir until melted.
- Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
- Set aside and cover to keep warm.
- Heat the oil in a heavy large skillet over medium heat.
- Add the mushrooms and sauté until tender and golden, about 12 minutes.
- Stir in the peas.
- Season to taste with salt and pepper.
- Cook farfalle according to pkg directions and drain.
- Transfer the pasta to a large bowl.
- Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
- Season the pasta with salt and pepper, if needed and top with chopped chives.
Nutrition Facts : Calories 825.9, Fat 33.2, SaturatedFat 14.9, Cholesterol 57.1, Sodium 567.9, Carbohydrate 100.9, Fiber 5, Sugar 12.1, Protein 31.6
PASTA WITH MUSHROOMS AND GORGONZOLA CHEESE SAUCE
If you are a regular reader, you know that my American husband is a vegetarian* and I am a Colombian girl who loves all kinds of meats ???? So, every day I have to think about a dish that we all can eat and be a happy family. That is how this Pasta with Mushrooms
Provided by Erica Dinho
Categories Main Course
Number Of Ingredients 11
Steps:
- Cook pasta in boiling salted water until al dente. Drain well and keep warm.
- Heat oil in a large saucepan over medium heat. Add the mushrooms and cook for 5 minutes or until soft, stirring occasionally. Add onions, garlic, salt, pepper and thyme. Cook 4 minutes, stirring occasionally.
- Add the chicken stock, heavy cream, increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until thick, stirring constantly with a wooden spoon about 5 minutes.
- Add 1 cup of gorgonzola cheese and 1 tablespoon of parsley. Stir well and adjust the seasoning to taste.
- Add the pasta to the mushroom sauce, stirring well, and cook until the pasta is heated through, about 2 minutes. Remove from heat and sprinkle with remaining gorgonzola cheese and parsley. Serve immediately.
FARFALLE WITH CREAMY WILD MUSHROOM SAUCE
Make and share this Farfalle With Creamy Wild Mushroom Sauce recipe from Food.com.
Provided by Mooseybear
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, omitting salt, drain.
- In a large nonstick skillet, melt the butter over medium high heat.
- Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
- Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
- Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
- Remove from heat.
- Add pasta, cream, cheese, and parsley. Toss gently to coat.
- Stir in remaining salt.
Nutrition Facts : Calories 339.9, Fat 11.2, SaturatedFat 6.5, Cholesterol 34.6, Sodium 545.8, Carbohydrate 47.5, Fiber 2.5, Sugar 2.2, Protein 11.4
FARFALLE WITH GORGONZOLA SAUCE
Provided by Lucia Luhan
Categories Pasta Blue Cheese Walnut Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 5
Steps:
- Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.
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