FETTUCCINE WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
- Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.
GARLIC SHRIMP FETTUCCINE WITH TOMATOES AND MUSHROOMS
This easy weeknight pasta dish will become your new favorite. Delicious shrimp pasta to feed a crowd!
Provided by Tania
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions, until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons olive oil to medium heat. Cook shrimp, about 2 minutes per side, and season with salt and pepper to taste. Transfer to a plate and set aside.
- On the same skillet, heat remaining 2 tablespoons of olive oil. Add garlic and sliced mushrooms. Cook until fragrant, about 2-3 minutes. Return cooked shrimp to the pan. Add the white wine and cook until somewhat reduced.
- Transfer the cooked pasta to skillet. Add butter, and toss with tongs to let the butter melt and coat everything. Season with salt and pepper to taste.
- Toss pasta with tomatoes and parsley until combined. Adjust seasonings if needed.
- Serve with more parsley for garnish and lemon wedges (optional). Enjoy!
FETTUCCINE WITH MUSHROOMS AND TOMATOES
To perk up a plate of fettuccine, Phyllis Schmalz Eismann of Kansas City, Kansas gets saucy with mushrooms. "I can toss this dish together in 30 minutes on a busy weeknight. And it's elegant enough to serve as a vegetarian entree for guests."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and green pepper in oil for 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., In a small bowl, combine the flour, milk, salt and pepper until smooth; gradually stir into mushroom mixture. Add tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses. Drain fettuccine; toss with sauce.
Nutrition Facts : Calories 387 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 662mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 5g fiber), Protein 23g protein.
FETTUCCINE WITH MUSHROOMS AND CHERRY TOMATOES
While sifting through my recipe clippings, I came across this yummy dish I had not made in years. It has a rich, but not heavy, creamy sauce chock full of tasty things I almost always have on hand : cream cheese, ham, cherry tomatoes, mushrooms. The sauce is rather thin in consistency, if you prefer a thicker sauce you may either add more Parmesan cheese or let it sit and thicken off the heat a bit as the pasta cooks.
Provided by HeatherFeather
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken broth and garlic in a medium saucepan and bring to a boil.
- Add mushrooms and onions, reduce heat and simmer, uncovered, for 3-5 minutes or until the mushrooms are tender.
- Add the cream cheese chunks and the ham, stirring and cooking until the cheese has melted over mediumm-low heat(keep an eye on this or your sauce will burn), about 5 minutes.
- Add tomatoes and stir, cooking just long enoguh for them to heat through, about 5 minutes or so.
- Remove from the heat and stir in the Parmesan cheese and the white pepper; return to heat on low and keep stirring until cheese has blended and melted -- adding more if you prefer a thicker sauce.
- Give it a taste test and add salt and a bit of dried hot red pepper flakes (or cayennne pepper if you prefer), more pepper if you like.
- Toss the sauce together with the fresh hot drained pasta and serve immediately.
Nutrition Facts : Calories 439.3, Fat 14, SaturatedFat 7.2, Cholesterol 107.9, Sodium 707.9, Carbohydrate 53.4, Fiber 0.8, Sugar 1.5, Protein 24.8
SPAGHETTI WITH TOMATOES, MUSHROOMS, AND PEPPERS
Made this up on the weekend and it was fantastic; am putting down what I remember because my husband can't stop talking about it!
Provided by Katzen
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta to al dente.
- Warm olive oil slowly.
- Add garlic, basil, oregano; heat gently for 10 minutes to allow flavours to mingle.
- Saute mushrooms, pepper, and tomatoes in the oil/herb mixture.
- Combine pasta and vegetable mix.
- Stir in freshly grated Parmesan.
FETTUCCINE WITH A CREAMY BACON, MUSHROOM AND TOMATO SAUCE
Make and share this Fettuccine With a Creamy Bacon, Mushroom and Tomato Sauce recipe from Food.com.
Provided by maz7738
Categories Pork
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry the bacon pieces in a little olive oil until cooked, add the mushrooms and continue cooking for approximately 2 minutes.
- Now add the tin of tomatoes and simmer for a few minutes.
- Next add the cream, parmesan, pepper, basil and hot sauce and simmer for 1 minute.
- Serve with fettucine and top with extra parmesan and pepper.
Nutrition Facts : Calories 291.2, Fat 27.7, SaturatedFat 12.8, Cholesterol 64.9, Sodium 347.2, Carbohydrate 3.7, Fiber 0.4, Sugar 0.7, Protein 7.6
PASTA WITH SAUSAGE, TOMATOES, AND MUSHROOMS
From the Eccoqui Restaurant, Bernardsville, NJ, this is a great pasta dish. Young and old enjoy this one.
Provided by lazyme
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute sausage in heavy large pot over medium-high heat until brown, about 12 minutes.
- Using slotted spoon, transfer sausage to large bowl.
- Add oil to drippings in pot.
- Add mushrooms and onions; saute until tender and brown, about 15 minutes.
- Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute.
- Add wine; cook until almost absorbed, about 4 minutes.
- Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes.
- Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes.
- Season with salt and pepper.
- (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.).
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain well; return to pot.
- Pour sauce over pasta; toss to coat.
- Add 1/2 cup cheese and 1/2 cup basil; toss to combine.
- Season with salt and pepper.
- Transfer pasta to serving dish.
- Serve, passing remaining cheese separately.
Nutrition Facts : Calories 628.1, Fat 21.5, SaturatedFat 7.4, Cholesterol 50.2, Sodium 849.7, Carbohydrate 68.5, Fiber 5.1, Sugar 7.7, Protein 36.4
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