Garlic Mushroom Pasta Food
GARLIC SHRIMP & MUSHROOM PASTA
Effortless and delicious: That's exactly how we like Monday-through-Friday meals to be, and this one fits the bill perfectly. The lightly coated pasta and veggie mixture tastes like it came from an Italian restaurant, but it's ready in no time for just a few dollars a serving. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.
Nutrition Facts : Calories 469 calories, Fat 23g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 648mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
PASTA WITH MUSHROOM GARLIC SAUCE
This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food
Provided by Bergy
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet melt 2 tbsp Butter.
- Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
- Cook until the mushrooms are just tender.
- Add remaining butter and olive oil.
- Stir and remove from heat.
- When Pasta is cooked reheat the sauce add parsley.
- Mix with Pasta and enjoy.
GARLIC MUSHROOM PASTA
Provided by Jamie Oliver
Categories Lunch & dinner recipes Dinner for two Mushroom Pasta & risotto Lunch & dinner recipes Cheap & cheerful
Time 16m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
- Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
- Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
- Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.
Nutrition Facts : Calories 402 calories, Fat 13 g fat, SaturatedFat 5.7 g saturated fat, Protein 16.8 g protein, Carbohydrate 58.1 g carbohydrate, Sugar 3.7 g sugar, Sodium 0.8 g salt, Fiber 3.6 g fibre
GARLIC MUSHROOM PASTA
My mom used to make this for me as a kid. It is easy to whip up and can be modified. Change the veggies, add some bacon, use less garlic, whatever. Sometimes I've used one egg and stirred in some margarine (or butter or olive oil) but I like it best like this. This is sized as smaller servings, almost as a side dish size.
Provided by LittleGreyKitten
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
- Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.
- Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 68.8 g, Cholesterol 97.4 mg, Fat 13.3 g, Fiber 3.4 g, Protein 17.7 g, SaturatedFat 3 g, Sodium 119.7 mg, Sugar 3.9 g
GARLIC MUSHROOM PASTA BAKE
Make and share this Garlic Mushroom Pasta Bake recipe from Food.com.
Provided by Cuthieruthie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat halve the oil in a large frying pan.
- Fry the garlic and mushrooms over a high heat until just browned adding more oil if necessary.
- remove the pan from the heat and stir in the spinach.
- Meanwhile cook the pasta in a large pan of lightly salted water according to the packet instructions until just tender. Drain well and rinse under cold water.
- Preheat the oven to 190°C, 375°F, gas 5.
- Heat the butter in a pan, then stir in the flour and cook for 1 minute
- Gradually add the milk, whisking all the time. simmer for 2-3 minutes until thickened.
- Stir in the cheese and season with salt and freshly ground black pepper.
- Stir the pasta into the cheese sauce and add the mushroom and spinach mixture.
- Spoon into a large ovenproof dish and top with tomatoes.
- Bake for 20-25 minutes until golden and bubbling.
Nutrition Facts : Calories 449.4, Fat 20.2, SaturatedFat 8.7, Cholesterol 38, Sodium 199.4, Carbohydrate 55.8, Fiber 7.7, Sugar 1.8, Protein 14.1
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
MUSHROOM AND BLACK PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley.
JAMIE OLIVER'S 5-INGREDIENT GARLIC MUSHROOM PASTA
Provided by The Kitchn Editors
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with 1/2 a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
- Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.
Nutrition Facts : SaturatedFat 2.6 g, UnsaturatedFat 0.0 g, Carbohydrate 58.1 g, Sugar 4.3 g, ServingSize Serves 2, Protein 18.0 g, Fat 5.1 g, Calories 347 cal, Sodium 205.5 mg, Fiber 3.5 g, Cholesterol 0 mg
PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC
Steps:
- Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.
POSH AND EASY MUSHROOM PASTA
Fast, cheap and easy midweek meal
Provided by robsanders
Time 10m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook the pasta according to the packet.
- Once boiling, heat the butter and oil and fry the garlic for a couple of minutes. Add the mushrooms and fry for a few more minutes. Season
- Add the creme fraiche and stir in. Add the lemon juice and herbs and mix.
- Drain the pasta and reserve a small amount of the water to thin the sauce if you want. Add to the sauce and stir in. Serve.
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4.9/5 (15)Total Time 30 minsCategory Main CourseCalories 515 per serving
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet on medium-high heat. Add sliced mushrooms and minced garlic. Sprinkle with about 1/8 teaspoon of salt. Cook for about 2 minutes, constantly stirring, until mushrooms are soft. Taste and add more salt, if needed. Remove from heat.
- Cook pasta according to the package instructions. Rinse and drain. Note about gluten free pasta: If using gluten free pasta, rinse it in cold water and drain to prevent it from getting mushy.
- Add pasta to the mushrooms along with 4 tablespoons of butter. Add the remaining 1/4 teaspoon of salt. Gently reheat until butter melts and pasta is very warm. Add grated Parmesan cheese, continue to reheat pasta, stirring until cheese melts.
- Definitely add more salt than what I indicate here (I am being conservative) to suite your taste – adding just enough salt (not too much but not too little either) allows all the flavors to blend together: mushrooms, Parmesan cheese, garlic, and butter.
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5/5 (8)Total Time 30 minsCategory DinnerCalories 670 per serving
- Add the spinach, basil, pine nuts, grated vegetarian parmesan and minced garlic to a food processor and blend until everything is roughly blended.With the food processor running slowly pour the extra virgin olive oil into the processor. Once the oil has been incorporated stop blitzing.Add the lemon juice, salt and pepper then blitz one more time very briefly. Set aside until you are ready to use it.
- Melt about a third of the butter in a large frying pan, add half the mushrooms. Cook over medium heat until browned, flip the mushrooms using the pan. Once the mushrooms are brown transfer them to a bowl. Repeat with the remaining mushrooms.Once all the mushrooms are cooked return the mushrooms in the bowl to the pan along with 2 cloves of minced garlic, 1 tablespoon of fresh thyme leaves and a pinch of salt and black pepper.Toss the pan once or twice until the garlic is cooked, this should only take a minute or two.
- Add the pesto to the pasta and toss well.Next, add the sundried tomatoes and toss carefully.Serve the pasta in bowls, top with the mushrooms, some grated vegetarian parmesan, some extra pine nuts and some freshly cracked black pepper. Finish with a drizzle of extra virgin olive oil if you wish.
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From thesaltymarshmallow.com
5/5 (95)Category Main CourseCuisine AmericanTotal Time 20 mins
- Cook the pasta in a large pot of salted boiling water according to package directions. When the pasta is finished cooking, reserve about 1/4 cup of the pasta water, then drain the rest.
- While the pasta is cooking, melt TWO TABLESPOONS of the butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 4-5 minutes until they have started to turn golden brown.
- Add the minced garlic to the pan along with the salt and pepper. Cook and stir constantly for one more minute.
- Turn the heat to low and add the remaining two tablespoons of butter, the pasta, reserved pasta water, and parmesan cheese. Toss with tongs to coat.
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From theartoffoodandwine.com
Ratings 6Category Main CourseCuisine American, ItalianTotal Time 30 mins
- Bring a large pot of salted water to a rapid boil. Cook the pasta, according to the directions on the package, until al dente.
- In a large skillet, set over medium-high heat, add olive oil. Once the oil is hot and shimmering add shallots and cook about 2 minutes, stirring occasionally so the shallots don't burn.
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5/5 (10)Calories 456 per servingCategory Main Course
- Cook the pasta in salted water according to package directions. Once time is up, reserve 2/3 cup of the pasta water then drain.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the sliced mushrooms and cook until tender and browned 5-7 minutes. Stir in the garlic and season with a pinch of salt and pepper; cook for 1 minute more to allow the garlic to release its fragrance.
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- Heat the oil in a large skillet or non-stick frying pan over a medium heat and sauté the onion and garlic together until softened for about 3 – 4 minutes.
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4.8/5 (10)Total Time 15 minsCategory PastaCalories 385 per serving
- Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice the mushrooms, mince or finely slice the garlic, chop the parsley.
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- Add the mushrooms into the skillet and season with salt and pepper. Cook, stirring and tossing frequently until the mushrooms are sizzling and brown, about 7 minutes. (If you use cremini mushrooms, they might give off a lot of water during cooking, you have to wait for that liquid to boil off before the mushrooms begin to brown).
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- Heat the oil in a large skillet or saute pan. Add the sliced shallots and cook for about 5 minutes. They should be translucent.
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- Bring salted water (2 tablespoons kosher salt per gallon of water) to boil and cook pasta to 1 minute less than package instructions.
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