Pasta With Mushrooms Rosemary And Garlic Food

PASTA WITH MUSHROOMS, SAGE, AND ROSEMARY

Steps:

• Begin heating a large pot fill with water for the pasta.
• In a large nonstick skillet over medium heat, heat 1 tablespoon oil.
• Add in the onion; stir/saute for 5 minutes until tender.
• Add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices.
• Add in the garlic; continue to stir/saute until the liquid has evaporated.
• Add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed.
• Add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside.
• When the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta.
• Stir to make sure the pasta doesn't stick to the bottom of the pan.
• Cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta.
• Toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl.
• Sprinkle on the cheese and serve.

PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC

Steps:

• Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.

ROSEMARY PASTA IN ROASTED GARLIC SAUCE

Steps:

• Melt 4 tablespoons of butter in a large skillet over low heat. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. Stir in the garlic, and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary, and increase the heat to medium-high. Cook until reduced by 1/3, about 8 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti pasta, and cook until tender, about 8 minutes. Drain, then add noodles to the sauce in the skillet. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
• Serve in a large bowl family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra cheese and rosemary sprigs.

PASTA WITH MUSHROOM GARLIC SAUCE

Steps:

• In a skillet melt 2 tbsp Butter.
• Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
• Cook until the mushrooms are just tender.
• Add remaining butter and olive oil.
• Stir and remove from heat.
• When Pasta is cooked reheat the sauce add parsley.
• Mix with Pasta and enjoy.

PASTA WITH MUSHROOMS AND PARMESAN

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; season with salt and pepper. Cover skillet (it will be full); cook, tossing occasionally, until mushrooms have softened and released their liquid, 7 to 10 minutes. Uncover skillet, and reduce heat to medium; cook, tossing occasionally, until mushrooms are tender and browned, 10 to 12 minutes.
• Add mushroom mixture and Parmesan cheese to pasta; toss to combine. Add as much reserved pasta water as necessary to create a light sauce. Serve immediately, topped with more Parmesan cheese.

TOMATO AND ROSEMARY PASTA

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in mushrooms, green bell pepper, and tomatoes. Season with rosemary, salt, and pepper. Stir in tomato paste and beef broth. Reduce heat to low, cover, and simmer 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
• Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.

GARLIC AND ROSEMARY PASTA

Steps:

• Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
• While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
• Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
• Add a tablespoon of butter, quick stir again, serve immediately.