Pasta With Baby Bella Mushrooms Spinach In A Tomato Cream Food

CREAMY SPINACH AND MUSHROOM PENNE PASTA

Steps:

• Heat oil in skillet on medium heat and saute onions and garlic until tender.
• Add mushrooms and spinach and saute until heated through.
• Add herbs and spices. Mix well.
• Mix in tomato sauce, and diced tomatoes.
• Simmer, covered, for 15 minutes.
• Meanwhile, cook penne pasta according to package directions in a large pot.
• Drain pasta and return it to the large pot.
• Stir in in parmesan cheese and light cream cheese. Mix well.
• Add prepared sauce to pasta and mix until well combined.
• Serve topped with extra parmesan cheese, if desired.
• Note: Spike seasoning can be substituted with another all-purpose seasoning, if desired.

CREAMY TOMATO, MUSHROOM, AND SPINACH PASTA

Steps:

• Cook the pasta according to package directions. Reserve ½ cup pasta cooking liquid.
• Heat the olive oil over medium heat. Add the onion and cook for 4-6 minutes until becoming translucent. Add the garlic and mushrooms and cook for 3-4 minutes. Add the tomatoes with juice, tomato paste, and red pepper flakes. Stir in the cream cheese and Parmesan. Stir to create a creamy sauce. Add the pasta water as needed to thin out the sauce, start with 1-2 tbsp. and add as needed.
• Add the spinach and cook 3-4 minutes until wilted.
• Stir in the pasta and fresh basil.

PASTA WITH MUSHROOMS, TOMATOES & SPINACH

Steps:

• Cook pasta in a large stockpot of generously-salted boiling water according to package instructions. Drain, once it reaches al dente.
• While the pasta water is coming to a boil, melt butter in a large saute pan over medium-high heat. Stir in mushrooms mushrooms and season with a pinch of salt and pepper. Saute for 4-5 minutes until they are browned around the edges and cooked through, stirring occasionally. Transfer mushrooms to a separate plate, and return saute pan to the heat.
• Add olive oil to the pan and heat for 30 seconds, or until shimmering. Add the onion and saute for 3-4 minutes, or until mostly soft, stirring occasionally. Stir in tomatoes and garlic and a few generous pinches of salt and pepper, and saute for an additional 2-3 minutes, stirring occasionally. Add in wine, and stir to combine, being sure to scrape up any browned bits on the bottom of the pan. Add in the spinach one handful at a time, stirring it in and waiting 1 minute or so until it is slightly wilted before adding the next batch.
• Once the spinach is wilted and the pasta is cooked and drained, pour the vegetable mixture in with the pasta and stir to combine. Serve warm, garnished with optional toppings if desired.

PASTA WITH BABY BELLA MUSHROOMS & SPINACH IN A TOMATO CREAM

Steps:

• Cook pasta to taste.
• Melt butter and oil in saucepan over medium heat. Add onion and saute until translucent. Add rosemary and saute for 1 minute more. Add mushrooms and saute for five minutes more.
• Add Marsala wine, tomato paste and heat through until simmering. Remove from heat and stir in prepared onion dip. Add spinach stir until wilted. If the sauce is too thick, add water to dilute.
• Drain pasta and combine with sauce and grated parmesan cheese, making sure to coat evenly.
• Top with parsley and serve.

ONE POT CHEESY MUSHROOM SPINACH BEEF PASTA

Steps:

• Cook your mushrooms: place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, garlic and salt and pepper. Stir occasionally until mushrooms and onions are cooked down and mushrooms start to brown slightly about 5-7 minutes. Transfer to a bowl.
• In the same pot add in your ground beef then season with salt and pepper, and break up the meat, cooking until no longer pink, about 5-8 minutes. Add mushroom & onion mixture back to the pot then stir in the spinach. Once spinach wilts down, immediately add in milk and chicken broth.
• Next, stir in the egg noodles and bring to a slight boil; you'll cook until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You'll want a little bit of liquid left to make the sauce nice and creamy.
• Remove from heat and stir in the mozzarella and parmesan cheese and add additional salt and pepper to taste. Serve immediately and enjoy! Serves 4.

GARLIC MUSHROOM PASTA RECIPE

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!

PENNE PASTA WITH MUSHROOMS

Steps:

• Start by boiling the water for the pasta while working on the other ingredients
• Heat a pan for 30 seconds and add the oil
• Add the garlic and cook for about 30 seconds on medium heat
• Add the mushrooms and stir well
• Cook mushrooms on medium heat for about 7minutes or until they start to brown
• Add the spinach, but, don't stir it
• When the spinach is half its size, stir the mixture and cook for about 2 minutes
• While the mushrooms are browning, the water should be ready, so, add the penne pasta
• Cook the penne pasta for about 9 minutes. See notes
• Drain the pasta and add it to the mushroom + spinach mixture
• Add all the remaining ingredients (except the lime zest)
• Mix well and let it cook for about 3 minutes on medium heat
• Turn off heat and add the lime zest
• Mix well and serve immediately

PASTA WITH MUSHROOMS AND SPINACH IN TOMATO CREAM SAUCE

Steps:

• In a large saucepan, heat olive oil over medium heat. Add onions and mushrooms and cook until the onions have softened and the mushrooms are brown, about 10 minutes. Add garlic and chopped spinach and stir for a couple minutes, until the spinach wilts.
• Add crushed tomatoes and 1/2 cup water. Simmer, stirring occoasionally, while you cook the pasta.
• Prepare pasta according to package instructions. Right before pasta is done, finish the sauce.
• Remove the sauce from the heat and stir in cream. Add salt and crushed red pepper to taste. Toss the drained pasta with the sauce and serve with parmesan cheese. If desired, you can top the pasta with sliced cooked chicken breasts.

CHICKEN BACON MUSHROOM PASTA

Steps:

• For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
• Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
• When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.
• Add remaining tablespoon oil to pan. Add onions and cook until softened.
• Add mushrooms and cook until golden brown.
• Add the garlic, stir, and cook for about 1 minute.
• Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.
• Add cream and Italian seasoning. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.
• Add parmesan slowly, whisking constantly until melted.
• Salt and pepper to taste.
• Add chopped bacon and parsley to sauce, then toss with pasta and chicken.
• Serve.

CREAMY TOMATO AND MUSHROOM PASTA (DINNER FOR TWO)

Steps:

• Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add penne. Cook as directed on the package until al dente, about 11-12 minutes. Drain into colander.
• Meanwhile, make the sauce: In a large skillet over medium heat, heat the olive oil until hot. Add the onion, mushrooms, and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
• Stir in the tomato paste and cook 30 seconds. Stir in the broth, tomatoes, basil, oregano, 1/4 teaspoon salt, and red pepper flakes (if using). Bring to a boil.
• Once boiling, turn the heat down to low then stir in the cream cheese and Parmesan cheese until melted.
• Add the spinach leaves and wait 30 seconds before stirring (as the spinach cooks, it'll shrink and be easier to stir). Cook for another 2-3 minutes or until wilted and bright green.
• Taste and adjust for seasoning. If the sauce is too acidic, add 1 teaspoon sugar. If it needs more salt, add more Parmesan cheese and/or salt.
• Add the cooked penne to the sauce and stir until coated.

CREAMY PASTA SKILLET WITH BABY BELLA MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• While pasta cooks, melt butter in a skillet over medium heat; add mushrooms and garlic. Cook and stir until mushrooms until soft, about 5 minutes. Add bacon and onion and cook and stir until the onion is transparent, about 5 minutes. Stir in oregano, basil, dried parsley, dried onion, pepper, garlic powder, thyme, and salt, which should soak up any grease or liquid in the pan. At this point, everything should look like it's covered in almost a paste.
• Stir in Alfredo sauce. Pour in 2 cups of milk; pour remaining 1/2 cup into the Alfredo sauce jar to clean out and pour into the skillet. Mix everything together over low heat; things will be very thin and runny, and that is what you want. Add mozzarella and 1/2 of the Parmesan cheese. Mix well and let simmer until thickened.
• Fold drained pasta into the sauce. Plate up portions and sprinkle with remaining Parmesan cheese and fresh parsley.

CREAMY SPINACH AND MUSHROOM PASTA

Steps:

• Heat the oil in a large saute pan, add the shallots and cook over a low to medium heat for about 5 minutes or until the shallots are soft.
• Bring a large saucepan of water to the boil and add the pasta, cook until the pasta is almost cooked.
• Add the butter to the pan then add half the mushrooms. Cook over medium heat until the mushrooms release their juices. As soon as those mushrooms are cooked move them to one side of the pan then add the remaining mushrooms. Add the garlic and thyme and cook for another minute or two. Season with salt and pepper.
• Now slowly pour in the cream, let in bubble up then add about two tablespoons of water from the cooking pasta and stir well. This will help the sauce stick to the pasta. Next stir in the cheese. As soon as the cheese has melted turn off the heat.
• Now add in the spinach, add half first. Once it has wilted add the remaining spinach.Drain the pasta then add it to the sauce, tossing gently.Once the pasta is covered in the sauce add the toasted pinenuts.
• Serve immediately with a garnish of chopped parsley, some extra grated cheese and some freshly cracked black pepper.

MUSHROOM AND SPINACH TAGLIATELLE

Steps:

• Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.
• Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.
• Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately.