Mushroom Alfredo Pasta Bake Food

MUSHROOM ALFREDO PASTA

Steps:

• In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.
• As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.
• Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add 1/4 cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.
• Serve immediately. Garnish with parsley or chives if desired.

CREAMY MUSHROOM ALFREDO PASTA BAKE

Steps:

• To make this vegetarian pasta bake, preheat the oven to 190C/375F. Boil the pasta in a large pot of salted water, two minutes less than recommended on the pack. Drain the pasta, reserving 1/2 cup of water.
• Meanwhile, heat the olive oil in large pan on medium heat and add the chopped onion. Cook for 3-4 minutes, stirring occasionally, until it softens.
• Add the garlic and cook for 1 minute until fragrant.
• Next, add the porcini mushrooms and 2 tablespoons of the water they rehydrated in. Allow to bubble and add the other mushrooms. Cook for 3-4 minutes until the mushrooms are soft and tender.
• Turn up a heat, add the white wine, and allow it to bubble for 2 minutes, then turn the heat back to medium.
• Add the stock, cream, and half of the parmesan to the pan. Stir well until everything's combined.
• Transfer the drained pasta to the pan and stir together until covered in the creamy sauce. If the sauce is too thick, use some of the reserved pasta water.
• Transfer everything to a baking dish, sprinkle the remaining parmesan, mozzarella and cheddar on top, and bake for 25-30 minutes until the cheese melts and becomes golden.
• Sprinkle with parsley (optional) and serve immediately.

MUSHROOM ALFREDO PENNE BAKE

Steps:

• Bring a large pot of water to boil. Cook the pasta for 5 minutes - it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.
• Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Meanwhile saute the minced garlic with a tablespoon of butter. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and sauteed garlic. Puree until very smooth. You might need to do this in batches.
• Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown.
• Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy.
• Transfer to a deep 9×13 baking dish. Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. Some of the moisture from the mushrooms will seep out - give it a quick stir to reincorporate it and make it creamy. Top with fresh sage ribbons.

MUSHROOM ALFREDO PASTA BAKE

Steps:

• Heat oven to 375°F.
• Cook pasta as directed on package in large saucepan, omitting salt.
• Meanwhile, cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon, reserving drippings in skillet; drain on paper towels. Add onions and garlic to reserved drippings in skillet; cook and stir on medium heat 3 to 5 min. or until onions are tender. Stir in mushrooms; cook 3 to 4 min. or until tender, stirring occasionally. Add chicken; cook and stir 2 to 3 min or until heated through.
• Drain pasta, reserving 1/2 cup of the cooking water. Return pasta and reserved water to saucepan. Add Alfredo sauce, chicken mixture and bacon; mix lightly. Spoon half into 13x9-inch baking dish sprayed with cooking spray; top with 1 cup cheese. Repeat layers.
• Bake 20 min. or until heated through and cheese is lightly browned.

SPINACH ALFREDO PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
• Mix the ricotta with the parsley and lemon zest in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet.
• Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan.
• Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
• In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more.

SUPER FAST MUSHROOM ALFREDO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a small skillet, heat the olive oil over medium heat until it shimmers. Add the mushrooms and cook until crispy, 3-5 minutes. Remove the pan from the heat.
• In a 9 x 13-inch baking dish, combine the fettuccine, garlic, 4 cups of Swanson® Vegetable Broth, half of the Campbell's® Cream of Mushroom Soup, garlic powder, salt, and black pepper and stir until evenly incorporated. Cover the baking dish with foil.
• Bake for 20-25 minutes, until pasta has slightly softened and sauce has thickened.
• Remove from the oven and stir in the remaining 2 cups Swanson® Vegetable Broth, the remaining Campbell's® Cream of Mushroom Soup, and the Parmesan cheese. Return to the oven for another 20-25 minutes, or until pasta is tender and the sauce is thick and smooth.
• Remove from the oven and stir in the parsley and some of the crispy mushrooms.
• Garnish with the crispy mushrooms, more parsley, and black pepper. Serve warm.
• Enjoy!

DELICIOUS MUSHROOM ALFREDO

Steps:

• Melt half the butter in medium saucepan over medium/low heat.
• Add the garlic, onion, and mushroom and sauté until the liquid is released. 5-7 minutes.
• Add the remaining butter, cream, and white pepper and bring mixture to a simmer.
• Stir often.
• Begin your noodles or tortellini at this point so everything will be done at the same time.
• Add the Mozzarella cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth, stirring constantly.
• When sauce has thickened add the Parmesan cheese and stir frequently until smooth. Remove from heat when sauce has reached desired consistency.

MUSHROOM SHRIMP ALFREDO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
• Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
• Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
• Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE

Steps:

• Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
• Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
• Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
• Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
• Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
• Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
• Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
• To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.

MUSHROOM CHICKEN ALFREDO CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in a small frying pan over medium-high heat and sauté mushrooms until they're soft.
• Spray a 9 x 13 inch pan with non stick cooking spray.
• In the pan, combine the shredded chicken, cooked pasta, Alfredo sauce and mushrooms. You could also do this in a bowl, then transfer to the pan, but I'm all about saving time and dishes.
• Fold and toss until well combined.
• Sprinkle both the Parmesan and mozzarella cheese on top.
• Place in oven and bake for 20 minutes or until cheese is melted and begins to turn barely golden on top.
• Remove from oven and enjoy warm.

BAKED ALFREDO PASTA

Steps:

• Prepare tortellini or other favorite pasta slightly al dente in salted water. Drain.
• Preheat oven to 400ºF.
• Warm butter and cream in a sauce pan until butter is melted. Add parmesan cheese and spices.
• Pour pasta into a 2qt casserole dish with a lid. Pour alfredo sauce over pasta and stir to combine.
• Sprinkle shredded parmesan and bread crumbs over pasta and cover.
• Bake for 10 minutes, then uncover and bake an additional 10 minutes or until top is brown and crusty.