MUSHROOM PASTA WITH PARMESAN
This mushroom pasta recipe is all about savory, buttery, creamy flavor! Mushrooms pair perfectly with garlic, lemon, and Parmesan.
Provided by Sonja Overhiser
Categories Main dish or side dish
Time 25m
Number Of Ingredients 12
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you'll likely only need a few tablespoons).
- Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl.
- Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper flakes and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.
- To the skillet with the garlic butter sauce, add the mushrooms, cooked pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm.
Nutrition Facts : Calories 484 calories, Sugar 5.8 g, Sodium 192 mg, Fat 25.2 g, SaturatedFat 8.6 g, TransFat 0.3 g, Carbohydrate 53.9 g, Fiber 3.1 g, Protein 13.2 g, Cholesterol 26.5 mg
PASTA WITH BABY BELLA MUSHROOMS AND HERBS
Pasta with Baby Bella Mushrooms and Herbs uses fresh sage or thyme, along with garlic and is topped with freshly grated Parmesan Cheese and Parsley.
Provided by Keri Hix
Categories Main
Time 30m
Number Of Ingredients 9
Steps:
- Slice mushrooms, chop up parsley, sage, and garlic. If using thyme, remove leaves from the stalk.
- Cook pasta according to package directions. When pasta is done, reserve 1 cup of water, then drain the pasta. Set the pasta and water aside.
- Warm up a large skillet over medium heat. Add the olive oil and the Baby Bella mushrooms. Stir and cook for a few minutes until the mushrooms start to soften.
- Next, add the garlic, salt, and pepper. Cook and stir for another minute or two.
- Add the fresh sage (or thyme) and stir.
- Add the pasta and some of the reserved pasta water if needed. Mix well.
- Serve topped with freshly grated Parmesan Cheese and fresh parsley.
Nutrition Facts : Calories 322 kcal, Carbohydrate 44 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, TransFat 0.04 g, Cholesterol 53 mg, Sodium 416 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
GARLIC MUSHROOM PASTA RECIPE
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 17
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!
Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving
PASTA WITH BABY BELLA MUSHROOMS
For baby bella mushroom lovers only. This dish can be made with just about any kind of pasta and can be made spicy if you wish.
Provided by julie a
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Dissolve bouillon cube in hot water and set aside.
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- While pasta is cooking, add olive oil to a medium skillet and adjust heat to medium. Add garlic and saute for 1 minute. Add mushrooms and kosher salt. Cook for 3 minutes. Add wine, increase heat to medium-high, and reduce for 1 to 2 minutes. Add chicken stock, white pepper, and crushed red pepper. Continue to cook until liquid is reduced by about 1/2, 8 to 10 minutes.
- Toss mushroom mixture with cooked pasta. Top with Asiago cheese and serve.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.9 g, Cholesterol 6.2 mg, Fat 13.5 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 2.9 g, Sodium 498.4 mg, Sugar 3.1 g
PASTA WITH BABY BELLA MUSHROOMS & SPINACH IN A TOMATO CREAM
A quick and delicious dish with the meaty flavor of baby bella mushrooms. Makes a great one-dish meal.
Provided by 148045
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 916.9, Fat 18.5, SaturatedFat 7.1, Cholesterol 26.3, Sodium 642.2, Carbohydrate 110.8, Fiber 8.4, Sugar 12.6, Protein 25.3
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