CREAMED SPINACH AND MUSHROOMS
When my family was snowed in one time, we had to make do with what we had on hand, so I was able to put this recipe together. I find that it is very versatile and takes only 10 minutes to make from start to finish.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute mushrooms in oil and butter until tender. Add spinach; cover and cook for 1 minute or until wilted., Stir in the cream cheese, salt and pepper. Serve immediately.
Nutrition Facts : Calories 266 calories, Fat 24g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 551mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
CREAMY SPINACH AND MUSHROOM PENNE PASTA
A lacto-vegetarian pasta dish using spinach, mushrooms, onions, garlic, and cream cheese to create a thick, delectable tomato sauce. The original recipe only called for cream cheese, canned pasta sauce, spinach, pasta, and parmesan cheese. I added the mushrooms to give the sauce more substance.
Provided by for the love of veg
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 278.8, Fat 5.1, SaturatedFat 1.5, Cholesterol 5.6, Sodium 427.1, Carbohydrate 53.3, Fiber 9, Sugar 4.2, Protein 8.2
CREAMY SPINACH & MUSHROOM PENNE
Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 20m
Number Of Ingredients 8
Steps:
- Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
- Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.
Nutrition Facts : Calories 483 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium
CREAMY MUSHROOM PENNE
A very easy, yet elegant, dish to make any night of the week. Mushrooms bathed in butter with just the right touch of seasonings. Add some wonderful sauce and this will become a new favorite!
Provided by LaDonna Langwell
Categories Pasta Main Dishes
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
- Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
- Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
- Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.
Nutrition Facts : Calories 727.3 calories, Carbohydrate 53.7 g, Cholesterol 164.4 mg, Fat 52 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 31.8 g, Sodium 889 mg, Sugar 4.7 g
PENNE WITH CHICKEN AND SPINACH AND MUSHROOM
A creamy pasta, made with a light evaporated milk. Of course I think you could add or remove any vegetable you like to this.
Provided by Tisme
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to directions on packet, drain, keep warm.
- Heat oil in pan, add onion and garlic, cook 1 minute. Add the chicken and mushrooms, cook 2 minutes, or until cooked through. Add the capsicum tp pan.
- Combine evaporated milk, cornflour, and mustard, and add to chicken mix bring pan to boil, then simmer 1 minute.Remove from heat and while still hot stir in the spinach leaves, and spring onions, stir so as spinach wilts through a little.
- Serve over pasta, sprinkle with cheese, top with pinenuts.
Nutrition Facts : Calories 552.1, Fat 16.7, SaturatedFat 6, Cholesterol 31.2, Sodium 169, Carbohydrate 87.4, Fiber 11.7, Sugar 2.8, Protein 17.1
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