Fire Roasted Tomato And Mushroom Pasta Alfredo Food

ROASTED TOMATO & MUSHROOM PASTA

Steps:

• Preheat the oven to 450 degrees F.

PENNE WITH ROASTED TOMATOES, CHICKEN, AND MUSHROOMS

Steps:

• Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.
• Heat 2 tablespoons oil in same pot over medium-high heat. Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.

LIGHTER TOMATO "ALFREDO" PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, heat 1 teaspoon of the oil over medium heat. Add onions and 1 teaspoon of the garlic; cook 5 to 6 minutes or until just tender. Transfer to blender. Return saucepan to medium heat; add water and frozen cauliflower. Increase heat to medium-high; heat to boiling. Reduce heat to medium-low; cover and cook 3 to 4 minutes or until tender. Drain and transfer cauliflower to blender; cool 10 minutes. Add whipping cream; cover and blend 60 to 90 seconds or until nearly smooth. Add Parmesan cheese and 1/2 teaspoon of the salt; blend 60 to 90 seconds or until smooth.
• Cook and drain pasta as directed on package. Add to baking dish.
• Meanwhile, in 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat. Add mushrooms and remaining 1/4 teaspoon salt. Cut sausage casing, and discard. Crumble sausage into skillet with mushrooms. Cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in bell pepper and remaining 2 teaspoons garlic; cook 1 to 2 minutes or until garlic is fragrant. Stir in tomatoes; heat 3 to 4 minutes or until heated through.
• Add sausage mixture to baking dish; stir to completely combine. Top with mozzarella cheese; carefully pour cauliflower sauce over top. Bake uncovered 30 to 35 minutes or until bubbly on edges.
• Let stand 10 minutes. Top with basil.

FIRE-ROASTED TOMATO AND SPINACH PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic, and cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving.

FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
• Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

CHEESY ALFREDO SAUCE WITH MUSHROOMS AND FRESH TOMATO

Steps:

• In a large skillet over medium heat melt 1/3 butter; add in onion, garlic and sliced mushrooms, cook stirring until the onions are transparent.
• Stir in flour, chili flakes, salt and Italian seasoning; stir for 2 minutes.
• Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened.
• Reduce heat to low then stir in Parmesan cheese and shredded cheese blend; stir until the cheese has melted.
• Stir in the sour cream until smooth and heated through, then stir in the chopped tomatoes.
• Season with black pepper.