MUSHROOM ALFREDO PASTA
Creamy pasta tossed in a homemade mushroom alfredo sauce
Provided by Madeline
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Heat a large frying pan over medium-low heat and add the oil and minced garlic to the warm pan. Saute the garlic until soft and fragrant, about 3 minutes. Boil salted water for pasta.
- Add the sliced mushrooms to the pan. Saute until the mushrooms begin to brown, about 5 minutes. Add 1 tsp of salt to the mushrooms and saute for another minute.
- At this point add the pasta to the boiling water to cook.
- Add the butter to the pan with the mushrooms and saute until it melts. Once the butter melts pour in the heavy cream and let it simmer with the mushrooms for 4 minutes. Slowly mixing in the parmesan cheese and continuously stir until the cheese melts and mixes in.
- Reserve 1/4 cup of the pasta water and drain the cooked pasta. Mix the pasta water and cooked pasta in with the sauce. Toss to combine and cook for another 2 minutes. Serve with fresh basil, parmesan cheese and truffle oil
Nutrition Facts : Calories 520 calories, Sugar 3.4 g, Sodium 936 mg, Fat 30 g, SaturatedFat 15.1 g, TransFat 0.4 g, Carbohydrate 46.7 g, Fiber 2.1 g, Protein 17.2 g, Cholesterol 63.6 mg
TOMATO-CREAM SAUCE FOR PASTA
Serve over your favorite pasta. Absolutely delicious and so easy to make!
Provided by Kimber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g
CREAMY TOMATO AND MUSHROOM ALFREDO SAUCE RECIPE - (4.5/5)
Provided by á-7198
Number Of Ingredients 6
Steps:
- Saute onion and mushrooms in large skillet with butter. Add soup, tomatoes, and milk. Simmer till reduced and creamy.
TOMATO ALFREDO
Quick and great!
Provided by Nancy
Categories Main Dish Recipes Pasta
Yield 7
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain.
- Combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice. Add pasta and peas. Salt and pepper to taste.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 53.1 g, Cholesterol 21 mg, Fat 8.2 g, Fiber 3.3 g, Protein 14.2 g, SaturatedFat 4.4 g, Sodium 297.7 mg, Sugar 4.6 g
ALFREDO SAUCE WITH MUSHROOMS
This is a great alternative to Olive Garden's alfredo sauce. Since conjuring this recipe, my boyfriend and I have sat out the Italian restaurants and just had our own.
Provided by aaliyah105
Categories Sauces
Time 25m
Yield 3-4 plates, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the mushrooms with enough olive oil to coat the bottom of the skillet.
- Once the mushrooms are sauteed, set aside.
- In a 4-quart saucepan, melt the butter on medium-low to medium heat.
- After butter is melted, pour the cream (or half-half) and stir.
- Add the cooking wine, the cornstarch, and the cheeses. Continue to stir.
- While stirring the sauce, add the Italian seasoning and garlic powder. Let sauce cook for 5-10 minutes.
- When sauce is almost ready, add the sauteed mushrooms.
- Reduce heat to low/simmer for a couple of minutes. Make sure to stir so there is no sticking.
- After stirring, enjoy!
Nutrition Facts : Calories 786, Fat 66.1, SaturatedFat 39.3, Cholesterol 191.9, Sodium 263.4, Carbohydrate 12.2, Fiber 0.3, Sugar 2.3, Protein 3.5
CREAMY MUSHROOM ALFREDO SAUCE
This creamy mushroom alfredo sauce recipe is simple and delicious. By using zucchini as the base, you get a mushroom sauce that is full of nutrients and low-fat. You can serve this sauce over any whole grain or noodle, or even a sauteed vegetable, but I have served it over millet. This is a creamy, satisfying dish that doesn't make you feel tired and sluggish.
Provided by Heather Nauta
Categories Grains
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- If making millet, rinse and drain it, and add 2 cups of water for your 1 cup of millet. Sprinkle sea salt in the water, bring it to a boil and simmer on low for 20 minutes, or until dry and fluffy.
- Meanwhile, heat a pan to medium heat. Add the oil and the sliced mushroom tops. Reserve the stems for the sauce. Saute the mushrooms for a few minutes while you start on the sauce.
- Heat a medium sauce pot, add oil, onion and garlic. Stir to coat, and allow to cook for a few minutes until onions are translucent. Stir in the zucchini and mushroom stems and allow to saute for a few minutes until all the vegetables are starting to soften.
- The next part of this creamy mushroom sauce recipe is to go back to the mushrooms, sprinkle salt on them, and let cook a few more minutes.
- Add the salt, pepper, basil, nutmeg and optional nutritional yeast, and stir to coat the vegetables. Cook until the zucchini is fully softened.
- Go back to the mushrooms and when they are fully cooked pour the wine, water and optional lime juice in the pan to deglaze. Set aside until the sauce is finished.
- Once it is very soft, add the water, coconut milk and lime juice and let simmer for a couple of minutes. Lime juice makes this sauce very light and playful, so if you are looking for a heavier-tasting creamy sauce leave this out and use more coconut milk.
- Blend the vegetables in a blender or food processor until smooth. Stir in the sauteed mushrooms and serve over the fully cooked millet or other grain, garnished with your choice of fresh green herb.
Nutrition Facts : Calories 634.6, Fat 15.9, SaturatedFat 7.3, Sodium 335, Carbohydrate 107.3, Fiber 13.4, Sugar 24, Protein 18.5
CREAMY MUSHROOM TORTELLINI ALFREDO
This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.
Provided by fabeveryday
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
- Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
- Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.
Nutrition Facts : Calories 934.2 calories, Carbohydrate 79.1 g, Cholesterol 180.3 mg, Fat 57.1 g, Fiber 5.7 g, Protein 32.1 g, SaturatedFat 32.5 g, Sodium 1266.3 mg, Sugar 6.8 g
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