PENNE WITH MUSHROOMS
Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.
Provided by pigmrtn
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
- In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g
MUSHROOM & CAULIFLOWER PENNE
Creamy and comforting, with a hit of chilli and lots of lovely herbs to liven it up, this pasta dish is super-satisfying. Cauliflower is a great source of vitamin C, which your body needs for lots of things, including keeping your teeth and gums healthy. I've cooked it here until tender, before mashing it into a gorgeously silky sauce - teamed with mushrooms, it's a winner of a dish.
Provided by Jamie Oliver
Categories Pasta Recipes Mushroom Cauliflower
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large pan with salted water, place on a high heat and bring to the boil.
- Meanwhile, peel and finely slice the garlic and onion, then halve, deseed and finely slice the chilli. Pick the thyme leaves.
- Trim and slice three-quarters of the mushrooms. Trim the cauliflower, remove and discard the leaves, then chop the cauliflower florets and stalk into small chunks.
- Heat 1 tablespoon of oil in a wide saucepan on a medium heat, add the garlic, onion, chilli and thyme, then cook gently for 10 minutes, or until golden.
- Add the sliced mushrooms and cauliflower, cover with a lid and cook gently for about 10 minutes, or until softened.
- Meanwhile, add the pasta to the boiling water and cook for 10 to 12 minutes, or until al dente - this means it's cooked, but still has a bit of bite.
- Meanwhile, pick and finely chop the parsley leaves. Trim and very finely slice the remaining mushrooms.
- Once softened, mash the cauliflower mixture with a fork until broken down, but still with a bit of texture. Stir in the ricotta, then season to taste with sea salt, black pepper and the juice from half the lemon.
- Reserving a cupful of the cooking water, drain the pasta and return it to the pan, off the heat. Tip in the sauce and stir well, adding splashes of the cooking water to loosen, if needed. Taste and season with salt, pepper and the remaining lemon juice.
- Stir in the sliced raw mushrooms, most of the Parmesan cheese and half of the parsley leaves. Serve with the remaining chopped parsley and cheese sprinkled on top.
Nutrition Facts : Calories 616 calories, Fat 20 g fat, SaturatedFat 7.3 g saturated fat, Protein 31.7 g protein, Carbohydrate 82.5 g carbohydrate, Sugar 15.5 g sugar, Sodium 0.7 g salt, Fiber 15.9 g fibre
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
PENNE WITH SWISS CHARD AND CAULIFLOWER
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring 4 quarts of water to a boil.
- Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.
- Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside 1/2 cup of the water.
- Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.
- While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt.
- When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 10 grams, Carbohydrate 68 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 691 milligrams, Sugar 6 grams
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