Mushroom And Black Bean Pasta Sauce Food

MUSHROOM AND BLACK PEPPER PASTA

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.

BLACK BEAN PASTA WITH EXOTIC MUSHROOMS AND CREAM SAUCE (VEGAN, GLUTEN-FREE)

Steps:

• Cashew Cream SauceDrain the soaked cashews and rinse thoroughly.Blend all the ingredients in a high-speed blender until it's really smooth. Add a few tablespoons of water if mix too dry.PastaCook pasta according to packet instructions. Pasta must be cooked al-dente. Save 1/2 cup of pasta water and set aside.Heat a large frying pan over medium heat, add onions and garlic. Cook for 1 minute. Turn heat up to high.Add mushrooms and cook until all liquid been evaporated, and the mushrooms start to turn golden (around 5 minutes).Turn heat down to medium high. Add green peas. Cook for 1 minute. Season with salt and pepper.Add pasta, cashew cream, and some reserved pasta water. Remove from stove. Toss gently.Serve immediately, garnished with nutritional yeast.Cashew Cream Sauce Drain the soaked cashews and rinse thoroughly. Blend all the ingredients in a high-speed blender until it's really smooth. Add a few tablespoons of water if mix too dry. Pasta Cook pasta according to packet instructions. Pasta must be cooked al-dente. Save 1/2 cup of pasta water and set aside. Heat a large frying pan over medium heat, add onions and garlic. Cook for 1 minute. Turn heat up to high. Add mushrooms and cook until all liquid been evaporated, and the mushrooms start to turn golden (around 5 minutes). Turn heat down to medium high. Add green peas. Cook for 1 minute. Season with salt and pepper. Add pasta, cashew cream, and some reserved pasta water. Remove from stove. Toss gently. Serve immediately, garnished with nutritional yeast.
• Cashew Cream Sauce Drain the soaked cashews and rinse thoroughly. Blend all the ingredients in a high-speed blender until it's really smooth. Add a few tablespoons of water if mix too dry. Pasta Cook pasta according to packet instructions. Pasta must be cooked al-dente. Save 1/2 cup of pasta water and set aside. Heat a large frying pan over medium heat, add onions and garlic. Cook for 1 minute. Turn heat up to high. Add mushrooms and cook until all liquid been evaporated, and the mushrooms start to turn golden (around 5 minutes). Turn heat down to medium high. Add green peas. Cook for 1 minute. Season with salt and pepper. Add pasta, cashew cream, and some reserved pasta water. Remove from stove. Toss gently. Serve immediately, garnished with nutritional yeast.

VEGETARIAN BLACK BEAN PASTA

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

BLACK BEAN-MUSHROOM HAPPY

Steps:

• Heat a large frying pan over medium-high heat. Add olive oil and heat through. Stir in the garlic, ginger, black beans, green onion and green pepper. Sautee for 1 to 2 minutes, or until the garlic turns yellow.
• Place drumsticks into the pan and fry for 5 minutes, then stir in the mushrooms and season with salt and pepper. Cover and let cook for 10 minutes. Reduce heat to medium-low and heat for 10 minutes, or until chicken is no longer pink and the juices run clear.
• When chicken is cooked through, stir in the sesame oil and fresh chives, remove from heat and serve.

WILD MUSHROOM AND BUTTER BEAN PASTA

Steps:

• Put beans in a pot and cover with water by 2 inches. Add bay leaf and 1/2 teaspoon salt and and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 30 minutes. Let beans cool to room temperature in cooking liquid and set aside. When cool, taste and correct salt. (If using dried beans, cooking time will be about 1 hour.)
• Prepare a large pot of water for cooking pasta and bring to a boil.
• Put pancetta in a wide, deep skillet over medium-high heat. Add 1 tablespoon olive oil and stir to coat. Let lardons sizzle gently until crisp and golden, about 3 minutes. Add onions, season lightly with salt and cook, stirring, until lightly browned and softened, about 5 minutes. Remove onion mixture from pan and set aside.
• Return pan to stove over high heat and add 2 tablespoons olive oil. When oil is hot, add chanterelles and stir to coat. Season generously with salt and pepper and cook, stirring until lightly browned, about 2 minutes. Turn heat to medium and stir in garlic, crushed red pepper flakes and chopped rosemary. Cook for a minute more and turn off the heat.
• Add a handful of salt to the pasta water, then add rosemary sprig and bring to a full boil. Add bucatini and stir well. Adjust heat to keep pasta cooking briskly. Cook until firmly al dente (you should feel it is not quite done) and drain.
• While pasta is cooking, put skillet of mushrooms back on medium-high heat. Add reserved onion-pancetta mixture and heat through, stirring. Add beans and 1 cup bean cooking liquid and bring to a simmer.
• Add cooked pasta to pan and stir well, coating the pasta with the mushroom-bean mixture. While stirring, let pasta finish cooking, about 1 minute more, adding a little more bean liquid if necessary. Transfer to a wide pasta bowl, sprinkle with parsley and serve. Offer grated Parmesan or pecorino cheese if you wish.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

MUSHROOM-BEEF SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. , Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Sprinkle with cheese if desired.

BROCCOLI, MUSHROOM & RED PEPPERS IN BLACK BEAN GARLIC SAUCE

Steps:

• Mix slurry and set aside.
• Mix sauce ingredients and set aside.
• Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes.
• Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes.
• Move veggies to the side pour in slurry and stir all till thickened.
• Serve over rice, noodles or low carb it as is.

ZUCCHINI, MUSHROOM AND PASTA SKILLET

Steps:

• Saute onions, mushrooms and garlic until onions are clear. Add zucchini and cook until it is crisp-tender. Drain excess water from the skillet.
• Add mozzarella cheese and allow to melt.
• Meanwhile, cook pasta according to package directions.
• Drain pasta and add 1 jar spaghetti sauce to pasta.
• Serve pasta topped with veggie mix.
• I often make this recipe as three separate pieces -- pasta, veggies and cheese, and let each of us assemble our own. In addition, I also will marinade a chicken breast in Italian salad dressing and then cook it up in strips or cubes and add to this delicious goodness.