ROASTED SPAGHETTI SQUASH WITH MUSHROOMS, GARLIC AND SAGE
Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavorful and healthy low-carb meal that feels like a comforting pasta dish! Perfect for fall! Keep it vegan or add grated Romano cheese!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425 F
- Cut spaghetti squash in half (widthwise) and place open side down on a parchment-lined baking sheet. Bake 30-40 minutes until knife-tender, turn on their side, and roast 5-10 more minutes to allow steam to dry out!
- While squash is baking, heat oil and butter in a large skillet over medium-high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and saute until they begin to release their liquid, about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes.
- Season generously with salt and pepper and nutmeg. Feel free to deglaze the pan with a little wine if you like, cooking this off.
- Scoop out the spaghetti squash seeds, then add the long strands into the saute pan with the mushrooms and stir to incorporate.
- Taste for salt, and add more if necessary. Stir in most of the grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and a sprinkling of pine nuts.
Nutrition Facts : ServingSize with cheese and no pine nuts, Calories 378 calories, Sugar 12 g, Sodium 253.2 mg, Fat 26.2 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 7.5 g, Protein 14.1 g, Cholesterol 30 mg
TAGLIARINI
In my home town during the 1950's and 60's it seemed like every mom made this dish, it had many names and many different ways of making it. It was called Tagliarini, Talarini, Slumgoli and goulosh. This recipe is close to a neighbor's version that I loved as a kid. She called hers Tagliarini.
Provided by Linda Smith
Categories Other Main Dishes
Time 50m
Number Of Ingredients 17
Steps:
- 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.
FETTUCCINE WITH MUSHROOMS AND FRIED SAGE
The fresh sage turns crispy when fried in the butter and adds a wonderful flavor to the beef and mushrooms. This is a fairly simple dish that can be used as a main course or in smaller servings as a side dish.
Provided by Just Call Me Martha
Categories Vegetable
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt 2 Tbsp butter with the oil in large skillet over medium low heat.
- Add sage leaves and fry slowly turning occasionally until they are crisp (about 6- 8 minutes).
- Transfer with tongs to paper towel to drain.
- Pour fat from skillet and reserve.
- Preheat over to lowest setting.
- Turn heat up under skillet.
- When skillet is very hot, add mushrooms.
- Cut remaining butter into small pieces and add to skillet as mushrooms are frying.
- Season mushrooms highly with salt and pepper.
- Saute over high heat until sizzling and brown- about 15 minutes.
- Transfer to large warm bowl and place in oven.
- Add stock to skillet and stir, scraping up any particles clinging to pan.
- Simmer over high heat until stock is reduced by half, then lower heat and keep warm while cooking the pasta.
- Cook pasta in large pot of boiling water until al dente.
- Drain and transfer to skillet.
- Add reserved sage butter.
- Toss noodles to coat.
- Transfer noodles to bowl containing mushrooms and toss again.
- Place noodle mixture on warm platter and top with fried sage leaves.
- Serve immediately.
TORTELLONI WITH MUSHROOM-SAGE SAUCE
Categories Milk/Cream Dairy Herb Mushroom Pasta Sauté Vegetarian Quick & Easy White Wine Fall Sage Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook pasta in pot of boiling salted water according to package directions; drain.
- Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté until brown, about 7 minutes. Add vermouth and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.
TORTELLINI WITH MUSHROOM AND GARLIC SAUCE
Although there is a recipe by the same name on Recipezaar, mine is entirely different. This one actually came off of a package of mushrooms.
Provided by DungeonDeb
Categories < 30 Mins
Time 20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions, drain and set aside.
- Saute mushrooms and garlic in oil until tender: 5-6 minutes.
- Add peas, roasted peppers, salt and pepper. Cook until heated throiugh: 2-3 minutes.
- Serve over hot tortellini.
- Garnish with parmesan cheese.
Nutrition Facts : Calories 548, Fat 18.1, SaturatedFat 6.7, Cholesterol 59.1, Sodium 1652.1, Carbohydrate 73.5, Fiber 7, Sugar 5.5, Protein 23.9
TAGLIARINI WITH MUSHROOMS, GARLIC AND SAGE
Provided by Florence Fabricant
Categories dinner, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- While the water is coming to a boil, heat two and a half tablespoons of the oil in a large, heavy skillet. Add the mushrooms and saute over high heat until they have wilted and have started to brown. Stir in the garlic and when it begins to color, reduce the heat to low.
- Add the pasta to the boiling water, stir in and cook it for two to three minutes. Drain it well, put it in a warm bowl and toss with the remaining half tablespoon of oil.
- Increase the heat under the skillet and stir in the sage and pepper flakes, season to taste with salt and pour over pasta. Toss well and serve with Parmesan cheese on side.
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