Cheesecake Factory Pasta With Mushroom Bolognese Recipes

COPYCAT CHEESECAKE FACTORY PASTA DI VINCI

Steps:

• Prepare pasta following the direction on pasta package.
• Saute onions, mushrooms and garlic in 1 tablespoon of the butter until tender. Remove the onions, mushrooms and garlic and set them aside.
• In the same pan, cook the chicken, stirring frequently. Remove the chicken and set aside until later.
• To the same pan, add 2 tablespoons butter and melt over a low-medium heat. Sprinkle the flour over the butter and stir to make a roux. Slowly add in the wine, water and heavy cream, stirring constantly. Cook over a medium heat until thickened, stirring often. Add the parsley and let simmer for a few minutes.
• Add the chicken, mushrooms, garlic and onions back in and simmer for 2 more minutes. Pour over the pasta and server with Parmesan cheese.

CHEESECAKE FACTORY PASTA WITH MUSHROOM BOLOGNESE

Steps:

• In a saute pan over medium-high heat bring olive oil to a light sizzle.
• Add the minced carrots and onions.
• Cook for 2 to 3 minutes stirring constantly.
• Add the minced mushrooms-stir well.
• Season with the salt and pepper.
• Cook until vegetables are tender-about 2 minutes.
• Add the garlic and thyme, toss well.
• Pour Maderia wine down sides of pan.
• Add the Marinara Sauce, stir well.
• Cook until sauce is heated through.
• Add the butter-stir quickly to incorporate.
• Add cooked pasta to pan-do not toss.
• Sprinkle with 1/2 the parmesan cheese.
• Toss or stir well.
• Place on a serving platter-sprinkle with remaining cheese, aprinkly parsley evenly over pasta.
• Serve Immediately.

VEGAN PASTA BOLOGNESE

Steps:

• Finely dice the carrots, celery and onion.
• Heat 2 tbsp of the oil in a deep frying pan over a medium-low heat. Add the diced carrot, celery and onion. Cook, stirring occasionally, until softened and slightly golden, about 15 minutes. Tip the contents of the pan into a bowl and set aside. Return the pan to the heat.
• Using the coarse holes on a box grater, grate the mushrooms, stems and caps. Add the grated mushroom to the hot pan. Let this cook over a medium heat, stirring occasionally, until all the water has come out of the mushrooms and has mostly evaporated. Add in the remaining oil and cook until the mushrooms have started to brown.
• Roughly chop the rosemary and sun dried tomatoes and add to the pan of mushrooms. Add the oregano, chopped tomatoes, soy sauce, balsamic, red wine, marmite (if using) and lentils. Fill the chopped tomato can with water and add that water to the pan too. Let simmer for 30 minutes, adding water if it's getting too dry. Season with salt and black pepper, to taste.
• Cook your pasta according to the directions on the packet. Drain and serve with the ragu on top.

PASTA NAPOLITANA

Steps:

• In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.

MUSHROOM BOLOGNESE

Steps:

• Place the porcini mushrooms in a small bowl and cover with the boiling water; let stand until softened, about 10 minutes. Drain and save the liquid. Rinse the porcini and chop them.
• Meanwhile, working in batches if needed, combine the cremini mushrooms, button mushrooms and shiitake mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl. Add the onion, carrot, celery and garlic to the food processor and pulse until finely chopped. Transfer to the bowl with the mushrooms.
• Heat enough oil to generously cover the bottom of a large pot over medium-high heat. Add the chopped vegetables, thyme, rosemary, oregano, tomato paste and red pepper flakes and season with salt and pepper to taste. Cook, stirring occasionally, until caramelized, about 20 minutes.
• Add the wine, soy sauce and the porcinis and their soaking water to the pot. Cook until the wine evaporates, then add the diced tomatoes. Cover, reduce the heat to low and simmer, stirring occasionally, until the sauce is deep red in color, 30 minutes to 1 hour. Taste and adjust seasoning as needed.
• Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions until al dente. Drain, reserving 1/4 cup of the cooking water. Keep the pasta warm if the sauce is still cooking.
• Add the pasta and pasta water to the pot with the sauce and toss to combine. Divide among plates or bowls and sprinkle with nutritional yeast if using and basil. Serve and enjoy!

MUSHROOM BOLOGNESE

Steps:

• Heat olive oil in a skillet over medium-high heat. Add the mushrooms and onions and saute until both are golden. Season with salt and pepper.
• Add the wine and bring to a boil. Reduce heat and simmer until wine is reduced by half, about 3-4 minutes.
• Meanwhile set a pot over water over high heat and bring to a boil to cook the pasta.
• Stir the marinara into the onions and mushrooms, and bring back to a boil. Reduce the heat and simmer for 10 minutes or so.
• Drain pasta and add to the skillet with the sauce and toss well. Serve immediately, sprinkled with fresh grated Parmesan, if desired.

VEGAN BOLOGNESE WITH MUSHROOMS AND WALNUTS

Steps:

• Add the chopped nuts to a large Dutch oven or heavy pot and toast over medium, stirring frequently, until they visibly sweat and become fragrant, about 5 minutes. Season with salt and pepper, transfer to a medium bowl and set aside.
• Prepare the mushrooms: Stem the shiitake mushrooms (reserve the stems another use), if using, then wipe the mushroom caps clean using damp paper towels. Chop the caps into 1/4-inch pieces. (Resist the urge to use a food processor here, which will chop the mushrooms unevenly.)
• Wipe out the pot, then heat 2 tablespoons olive oil over medium-high. Add half the mushrooms and 1/2 teaspoon fennel seeds, season generously with salt and pepper, and cook, stirring occasionally, until browned, about 6 minutes. Transfer to the bowl with the toasted walnuts, then repeat with the remaining mushrooms and the remaining 1/2 teaspoon fennel seeds. Stir the soy sauce into the mushroom mixture, then the balsamic (if using). Set aside.
• Wipe out the pot, then heat 2 tablespoons olive oil over medium. Add the onion, carrot and celery, season generously with salt and pepper, and cook, stirring occasionally, until starting to caramelize and brown at the edges, about 7 minutes. Stir in the mushroom-walnut mixture, garlic, oregano and red-pepper flakes, and stir until fragrant, 1 to 2 minutes. Stir in the tomato paste and Marmite, and cook, stirring frequently, until darkened and caramelized, 4 to 5 minutes.
• Pour in the wine and cook, stirring occasionally, until the alcohol cooks off and the liquid reduces until thick and sticky, 3 to 4 minutes.
• Add the crushed tomatoes, along with 1 cup water. Bring to a simmer over high.
• Reduce the heat to medium-low, cover and cook, stirring occasionally, until the tomatoes are cooked through and flavors meld, 30 to 40 minutes. Stir in 2 tablespoons olive oil, for richness, then season to taste with salt and pepper. (Makes about 6 cups.)
• Meanwhile, cook the pasta according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water.
• Toss the cooked pasta with the desired amount of sauce (about 3/4 cup to 1 cup per serving), adding pasta water as needed so sauce is glossy.
• Divide cooked pasta among shallow bowls and top with more sauce. Drizzle with olive oil and sprinkle with parsley or basil, if using, and serve immediately. (Leftover sauce will keep covered in the refrigerator for a few days, or frozen for up to 3 months.)