MUSHROOM ALFREDO PASTA
Provided by Shiran
Number Of Ingredients 10
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.
MUSHROOM CHICKEN ALFREDO
All you need is one skillet to make this delicious scaled-down dinner from Margery Bryan of Moses Lake, Washington. It's an easy way to dress up packaged noodles and sauce, plus clean-up is a breeze.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.
Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 727mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE
Steps:
- For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
- Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
- For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
- Top each portion with a fried sage leaf.
CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA
Steps:
- Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
- Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
- Preheat the oven to 375 degrees F.
- Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
BACON MUSHROOM CHICKEN ALFREDO
Bacon Mushroom Chicken Alfredo Recipe - creamy pasta that couldn't be easier to make! Bacon, mushrooms, chicken and garlicky Parmesan Alfredo sauce with fettuccine will make it your new favorite.Recipe: Crunchy Creamy Sweet blog original
Provided by Anna
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Cook pasta according to instructions on the package. Drain, keep warm.
- In a large deep pan, cook bacon until crispy. Remove onto a paper towel lined plate. Drain most of the bacon grease from pan. Add one tablespoon of butter and one tablespoon of olive oil. Add garlic and cook for about 1 minute, stirring often.
- Add chicken pieces, salt and pepper. Cook until chicken is no longer pink, about 7 to 9 minutes. Stir often, keep loosely covered most of the time.
- Add mushrooms to chicken in pan. Cook until soft, stirring often. Add chicken bouillion cube and water. Stir until cube dissolves.
- In a medium mixing bowl, whisk together half and half, cornstarch, Parmesan and oregano. Whisk well. Add to pan. Bring to boil, lower the heat to simmer and cook for 5 minutes or until the sauce thickens.
- Crumble or chop bacon. Add pasta and bacon and stir to coat with sauce.Serve garnished with fresh parsley.
Nutrition Facts : Calories 834 kcal, Carbohydrate 51 g, Protein 65 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 265 mg, Sodium 886 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
MUSHROOM SHRIMP ALFREDO PASTA
I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.
Provided by Ailea Clarkson
Categories Main Dish Recipes Pasta Shrimp
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1059.7 calories, Carbohydrate 62.2 g, Cholesterol 289.2 mg, Fat 80.3 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 47.4 g, Sodium 682 mg, Sugar 4.5 g
CREAMY MUSHROOM FETTUCCINE
The creamiest mushroom alfredo sauce you will ever have - a sauce so good, you'll want to slurp it with a spoon!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes. Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed. Stir in pasta and gently toss to combine. Serve immediately, garnished with parsley, if desired.
SPINACH AND MUSHROOM ALFREDO SAUCE
Make and share this Spinach and Mushroom Alfredo Sauce recipe from Food.com.
Provided by MARIA MAC
Categories Sauces
Time 30m
Yield 9 cups
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes.
- Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes.
- Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes.
- Add the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes.
Nutrition Facts : Calories 415.6, Fat 27.2, SaturatedFat 16.7, Cholesterol 83, Sodium 1035.4, Carbohydrate 21.7, Fiber 2.2, Sugar 2.3, Protein 23.3
ONE-POT CHICKEN & MUSHROOM ALFREDO RECIPE
Baby portobello mushrooms and tender chunks of chicken simmered in a rich homemade alfredo sauce. Everything cooks in the same pot, even the pasta.
Provided by Melissa
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Season chicken breasts with 1/2 teaspoon of salt and freshly ground pepper.
- In a large sauté pan over medium high heat, brown chicken pieces in olive oil.
- Once browned, remove from pan and set aside. Chicken just needs to be browned, not cooked through as it will continue cooking later.
- Add butter to pan and sauté mushroom until tender, about 5 minutes.
- Season mushroom with additional 1/2 teaspoon of salt and freshly ground pepper.
- Add minced garlic to pan and sauté for additional 1-2 minutes.
- Pour in chicken broth and bring to a simmer; use chicken broth to deglaze the pan by scraping up the flavorful brown bits.
- Stir in, browned chicken, heavy cream and uncooked pasta.
- Once the entire mixture is simmering, cover and reduce heat to low.
- Cook covered for 15-18 minutes, just until pasta is tender.
- Remove from heat and stir in parmesan cheese and top with fresh parsley.
- Alfredo sauce will continue to thicken as it cools.
Nutrition Facts : Calories 916 kcal, Carbohydrate 53 g, Protein 49 g, Fat 58 g, SaturatedFat 31 g, Cholesterol 229 mg, Sodium 711 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
MUSHROOM ALFREDO
Mushroom Alfredo - you need only 20 minutes for this autumn perfection of pasta smothered with creamy Mushroom Alfredo sauce (made from scratch)!
Provided by Kitchen Nostalgia
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Soak dry porcini mushrooms in 1/2 cup hot water for about 10 minutes.
- Cook pasta according to package directions. Drain, reserving about a cup of water.
- Saute onion and garlic in olive oil for about 2-3 min.
- Drain soaked mushrooms and add them to the pan together with fresh mushrooms and cook until soft. Add a little bit of water if necessary, a tablespoon at a time.
- Add cream, some more pasta water (if the sauce is too thick) and a pinch of nutmeg. Season to taste with salt and pepper. Serve sprinkled with Parmesan cheese and parsley.
MUSHROOM CAULIFLOWER ALFREDO PASTA BAKE
Mushroom cauliflower alfredo pasta bake recipe. A deliciously indulgent pasta bake lightened up with a homemade creamy cauliflower sauce.
Provided by Build Your Bite
Categories Main Dish
Time 55m
Number Of Ingredients 8
Steps:
- Make cauliflower alfredo sauce according to instructions
- Sautee mushrooms and onion in 1 tablespoon of olive oil
- Cook for 10-15 minutes, or until mushrooms release liquid and cook down
- Cook penne to al dente
- Mix cooked penne, parmesan cheese, mushrooms and onions, parsley, and cauliflower alfredo sauce together in a large 13 X 9 baking dish
- Salt to taste (I used 1 teaspoon)
- Top with mozzarella cheese
- Bake at 400 degrees for 10-15 minutes, or until cheese is bubbly and begins to brown
Nutrition Facts : Calories 241 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 657 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE
Make the popular Italian-American pasta dish, chicken alfredo. We've used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too
Provided by Cassie Best
Categories Dinner, Supper
Time 1h45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.9 milligram of sodium
CREAMY MUSHROOM ALFREDO PASTA BAKE
Creamy and oh-so-cheesy, this mushroom Alfredo pasta bake is the stuff vegetarian dreams are made of. A meatless Alfredo that the entire family can enjoy, this mushroom pasta bake can be on the table in less than an hour.
Provided by Alice | Skinny Spatula
Categories Vegetarian
Time 55m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 548 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 35.4 grams fat, Fiber 6.3 grams fiber, Protein 16 grams protein, SaturatedFat 19.4 grams saturated fat, ServingSize 1, Sodium 566 grams sodium, Sugar 4.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CREAMY CHICKEN MUSHROOM PASTA WITH ALFREDO SAUCE
Creamy Chicken Mushroom Pasta With Alfredo Sauce is the comfort food recipe you've been looking for, complete with super tender chicken, creamy parmesan sauce and linguine.
Provided by Mihaela
Categories dinner Main Course Pasta
Time 40m
Number Of Ingredients 12
Steps:
- Place a large pot of water over medium-high heat. Add in 1 tbsp sea salt and bring to a boil.
- Cook the pasta according to package directions, then drain and set aside.
- Chop the chicken into small bite-sized pieces.
- Season with salt and pepper.
- In a large skillet, heat olive oil over medium heat.
- Add the chicken and sauté until golden and cooked through, about 5 minutes.
- Remove the chicken from the pan and set aside.
- Add the onion, garlic and mushrooms to the hot pan.
- Sauté, stirring frequently, for about 5 minutes.
- Add chicken stock and simmer over medium-low heat for 8-10 min, until reduced by half.
- Stir in the heavy cream and parmesan and mix until melted and creamy.
- Add the chicken back to the pan and sprinkle with parsley.
- Turn the heat off and stir in the cooked pasta.
Nutrition Facts : Calories 884 kcal, Carbohydrate 75 g, Protein 41 g, Fat 47 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 184 mg, Sodium 2220 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
MUSHROOM ALFREDO PENNE BAKE
Healthy Mushroom Alfredo Pasta Bake with pan-roasted mushrooms, whole wheat penne pasta, creamy cauliflower sauce, and Gruyere cheese.
Provided by Pinch of Yum
Categories Dinner
Time 45m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 347 calories, Sugar 9.5 g, Sodium 731.9 mg, Fat 15.6 g, SaturatedFat 6 g, TransFat 0 g, Carbohydrate 43.3 g, Fiber 5.2 g, Protein 13.1 g, Cholesterol 24.5 mg
CHICKEN MUSHROOM FETTUCCINE ALFREDO
This chicken mushroom alfredo features luscious creamy sauce tossed with juicy chicken and sautéed mushrooms. An Olive Garden copycat!
Provided by Natalya Drozhzhin
Categories Main Course Pasta
Time 1h
Number Of Ingredients 10
Steps:
- Cook fettuccine per the box instructions.
- Slice the mushrooms into thin strips and sauté them over high heat until golden brown. Season them with a little salt. Next, slice the chicken into evenly sized strips. Season the chicken with salt and pepper and sauté the chicken until golden brown.
- In a medium saucepan, whisk the heavy whipping cream, butter or margarine, pressed garlic, and grated parmesan cheese together. Cook the sauce over medium-low heat until smooth.
- Add the cooked fettuccine, mushrooms, and chicken into the sauce. Toss everything together until well-combined and remove from heat.
- Serve warm and topped with freshly grated parmesan. Enjoy!
Nutrition Facts : Calories 493 kcal, Carbohydrate 18 g, Protein 20 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 169 mg, Sodium 586 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
BROCCOLI MUSHROOM ALFREDO PASTA
Broccoli mushroom alfredo pasta is the definition of comfort food. Hot fettuccine noodles and loads of veggies are tossed in a creamy, homemade alfredo sauce -- it doesn't get any better!
Provided by Natalya Drozhzhin
Categories Main Course Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Prepare ingredients for the dish. Optionally, add garlic. Cook pasta per package inductions. Keep it a bit undercooked to keep the texture.
- On an oiled skillet, dice mushrooms into quarters and sautee until golden brown. Add in broccoli and garlic salt.
- Stir in cream and bring it to a boil. Press in garlic and add parmesan cheese.
- Stir in cooked pasta. It may seem like there is a lot of sauce, but pasta will absorb a lot of it, making it perfectly creamy.
Nutrition Facts : Calories 371 kcal, Carbohydrate 26 g, Protein 10 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 86 mg, Sodium 1009 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
DELICIOUS MUSHROOM ALFREDO
I looked everywhere for a good mushroom alfredo. I used to saute the mushrooms and add them in, but they just weren't as good as I hoped. After some experimentation I came up with this recipe for my Mother-in-Law's birthday party and it was unbelievable. Everyone loved it! I served it over tortellini, but generally I'll just serve it over wheat pasta noodles.
Provided by DomDem
Categories Very Low Carbs
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 783, Fat 80.7, SaturatedFat 50.2, Cholesterol 280.1, Sodium 309.6, Carbohydrate 6.7, Fiber 0.4, Sugar 1.2, Protein 11.4
CREAMY VEGAN MUSHROOM FETTUCCINE ALFREDO
Dive into a comforting guilt-free dinner with this creamy vegan mushroom fettuccine alfredo! White wine, mushrooms, and cashew cream combine for a pasta dish that'll have your tastebuds singing.
Provided by Lauren Toyota
Categories Main Course
Time 47m
Number Of Ingredients 20
Steps:
- To make the vegan parmesan, combine ingredients together in a food processor until a fine crumb or meal is formed. Store in a jar or container in the fridge. This will last up to 3 weeks.
- Bring a large pot of salted water to a boil. Cook noodles to al dente. Drain but do not rinse.
- Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.
- In a large pan over medium heat, sauté onion in olive oil for 2 minutes until soft and fragrant.
- Add mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in minced garlic, sea salt, and ground black pepper and cook for another 3 to 4 minutes.
- Once mushrooms have shrunk and released all their water, add in white wine (or replace with an equal amount of low-sodium vegetable stock, plus 1 to 2 teaspoons of lemon juice) and simmer for 7 minutes. Reduce heat to medium-low, stir in fresh basil and dried parsley, and cook for another minute.
- Stir in the cashew cream, spinach, and slowly stir in 1 cup of low-sodium vegetable stock. Stir for about 4 minutes.
- Add noodles to the pan and toss to combine everything well, and coat noodles in sauce for 3 minutes.
- Add 2 to 3 tablespoons of vegan parmesan and toss to combine. Serve with more vegan parmesan and ground black pepper as garnish.
MUSHROOM ALFREDO PASTA
Creamy pasta tossed in a homemade mushroom alfredo sauce
Provided by Madeline
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Heat a large frying pan over medium-low heat and add the oil and minced garlic to the warm pan. Saute the garlic until soft and fragrant, about 3 minutes. Boil salted water for pasta.
- Add the sliced mushrooms to the pan. Saute until the mushrooms begin to brown, about 5 minutes. Add 1 tsp of salt to the mushrooms and saute for another minute.
- At this point add the pasta to the boiling water to cook.
- Add the butter to the pan with the mushrooms and saute until it melts. Once the butter melts pour in the heavy cream and let it simmer with the mushrooms for 4 minutes. Slowly mixing in the parmesan cheese and continuously stir until the cheese melts and mixes in.
- Reserve 1/4 cup of the pasta water and drain the cooked pasta. Mix the pasta water and cooked pasta in with the sauce. Toss to combine and cook for another 2 minutes. Serve with fresh basil, parmesan cheese and truffle oil
Nutrition Facts : Calories 520 calories, Sugar 3.4 g, Sodium 936 mg, Fat 30 g, SaturatedFat 15.1 g, TransFat 0.4 g, Carbohydrate 46.7 g, Fiber 2.1 g, Protein 17.2 g, Cholesterol 63.6 mg
KETO BACON & MUSHROOM ALFREDO PASTA
Shirataki noodles are fantastic because it means you can still enjoy your favorite keto-friendly pasta sauces, without eating gluten-filled pasta!
Provided by Kate
Categories Lunches & Dinners
Time 20m
Number Of Ingredients 10
Steps:
- 1. Rinse the shirataki noodles very well under cold, running water. 2. Place into a pan and cover with warm water, simmering over very low heat to keep warm while you prepare the sauce. 3. Heat a separate large pan and add the bacon, cooking until no longer raw. 4. Add the butter to the pan, and once foaming, add the mushrooms and garlic and cook until the mushrooms have partially caramelized (but do not allow the garlic to burn). 5. Add the cream cheese and reduce the heat to low, stirring until incorporated into the mushrooms and bacon. 6. Add the cream and stir continuously to emulsify, seasoning the sauce with generous amounts of freshly ground black pepper and finely grated Parmesan (salt will likely not be necessary due to the smoked bacon and Parmesan). 7. Drain the warm shirataki noodles and serve the sauce divided between two bowls. 8. Garnish your keto alfredo pasta with chopped parsley.
Nutrition Facts : Calories 496 calories, Carbohydrate 8 grams carbohydrates, Fat 42 grams fat, Fiber 9 grams fiber, Protein 17 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 1.8 milligrams sodium, Sugar 2.9 grams sugar
SUPER FAST MUSHROOM ALFREDO RECIPE BY TASTY
Here's what you need: olive oil, baby bella mushroom, dried fettuccine pasta, garlic, Swanson® Vegetable Broth, Campbell's® Cream of Mushroom Soup, garlic powder, kosher salt, freshly ground black pepper, grated parmesan cheese, fresh parsley
Provided by Campbell's
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 1323 calories, Carbohydrate 114 grams, Fat 81 grams, Fiber 3 grams, Protein 23 grams, Sugar 18 grams
PENNE PASTA IN ALFREDO MUSHROOM SAUCE
Penne Pasta In Alfredo Mushroom Sauce
Provided by Foodeva Marsay (marriam S)
Categories Pastas, Pizzas
Time 1h
Number Of Ingredients 8
Steps:
- prepare as above
More about "mushroom alfredo pasta food"
MAITAKE MUSHROOM ALFREDO PASTA - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
Reviews 8Servings 4Cuisine ItalianCategory Pasta
- Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and return to the pot.
- Heat a large sauté pan over medium heat, add two tablespoons of the olive oil and heat through. Add the mushrooms and sauté until golden brown, about 3 minutes (working in batches if you have to so you don’t overcrowd the pan). Remove to a bowl and set aside.
- Return the pan to medium heat, add the remaining olive oil and heat through. Add the garlic and shallots and cook, stirring occasionally, until the shallots are tender, about 3 minutes.
- Add the wine and let reduce by about half, about 4 minutes. Whisk in the crème fraîche until combined and let cook until slightly thickened, about 5 minutes. Stir in the Parmesan followed by the parsley and thyme then season with salt and pepper.
MUSHROOM ALFREDO - THE COOKING JAR
From thecookingjar.com
4/5 (2)Estimated Reading Time 4 minsServings 2Total Time 30 mins
- Melt butter over medium high heat and saute garlic and mushrooms until mushrooms cook down and liquid evaporates about 5-7 minutes
- Pour in wine (optional), heavy cream, chicken broth, Parmesan and salt and pepper to taste. Stir to mix and simmer until sauce has thickened, about 8 minutes
ASPARAGUS MUSHROOM FETTUCCINE ALFREDO - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
Reviews 7Category Main CourseCuisine ItalianTotal Time 40 mins
- Prepare the asparagus by trimming the ends, peeling the bottom half (optional but recommended), and cut into 1 inch pieces.
- Boil a large pot of water with the tablespoon of salt. Add pasta to boiling water and cook al dente. Before draining, scoop out at least a cup of salted pasta water to thin sauce later, if needed. Drain pasta and keep warm.
- Add butter to large sauté pan and heat over medium high heat. Add diced onion and mushrooms, stir to coat in butter, and let cook until they start to stick to the pan, stirring only to prevent burning. Add garlic, stir, and allow to cook until slightly browned.
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Reviews 5Calories 552 per servingCategory Dinner
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From alyonascooking.com
5/5 (1)Total Time 25 minsCategory Main DishCalories 337 per serving
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