FARFALLE ALFREDO WITHOYSTER MUSHROOMS
Categories Pasta
Number Of Ingredients 12
Steps:
- 1. Cook farfalle for about 12 minutes, following package directions. Add string beans during last 3 minutes of cooking time. Drain and return to pot. 2. Meanwhile, heat a nonstick skillet over medium heat. Coat with nonstick cooking spray. Add onion and mushrooms; cook 10 minutes, stirring occasionally. Break Neufchatel into pieces and add to skillet, stirring for about 1 minute until it starts to melt. 3. Add milk, salt, garlic powder and pepper to skillet. Simmer on medium-low heat for 2 minutes. Add roasted peppers to sauce; toss sauce with pasta. Stir in 1/2 cup of the Parmesan. 4. Spoon pasta into a large bowl; garnish with remaining 1/4 cup Parmesan and the basil.
SHRIMP & FARFALLE ALFREDO
This was served at a function we attended a few years ago. It was very tasty. I'm hoping to make it soon and think I will try and make my own alfredo sauce instead of using the packages. This can also be made a day ahead and refrigerated until time to bake.
Provided by Bobbie
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, bring 3 quarts water, the salt and vegetable oil to a boil. Add pasta a stir with fork to separate pieces. Return water to a boil and cook approximately 9 minutes or until al dente.
- Drain well. Preheat oven to 350.
- Prepare Alfredo sauce as package label directs using 1 1/2 cups milk. Stir in lemon zest, cover and set aside.
- Peel shrimp; discard shells. Devein shrimp. Rinse well; drain and set aside.
- Wipe mushrooms clean with damp paper towel. Slice into thin slices; set aside.
- Rinse spinach under cold water to remove all traces of dirt and sand. Remove thick stems; tear larger leaves into small pieces. Set aside.
- In a large skillet over medium-high heat, melt butter. Add mushrooms, onion and garlic; saute about 3 minutes, until onion is tender.
- Stir in spinach. Cover, cook about 1 minute until spinach is just wilted.
- Stir in shrimp. Cover and cook 2 minutes.
- Transfer shrimp mixture to a large bowl. Add drained, cooked pasta, the Alfredo sauce and shredded mozzarella cheese.
- Spoon into 2 quart baking dish; sprinkle with Parmesan cheese.
- At this point, the casserole can be coverd and refrigerated up to 24 hours before baking.
- If casserole has not been refrigerated, place on center rack of oven and bake 30 minutes or until hot and bubbly.
- If casserole has been refrigerated, uncover and bake 45 minutes or until hot and bubbly.
Nutrition Facts : Calories 658.9, Fat 28.5, SaturatedFat 14.5, Cholesterol 218.4, Sodium 2952.4, Carbohydrate 57.4, Fiber 4.8, Sugar 4.8, Protein 44.1
FARFALLE WITH CREAMY WILD MUSHROOM SAUCE
Make and share this Farfalle With Creamy Wild Mushroom Sauce recipe from Food.com.
Provided by Mooseybear
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, omitting salt, drain.
- In a large nonstick skillet, melt the butter over medium high heat.
- Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
- Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
- Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
- Remove from heat.
- Add pasta, cream, cheese, and parsley. Toss gently to coat.
- Stir in remaining salt.
Nutrition Facts : Calories 339.9, Fat 11.2, SaturatedFat 6.5, Cholesterol 34.6, Sodium 545.8, Carbohydrate 47.5, Fiber 2.5, Sugar 2.2, Protein 11.4
FARFALLE WITH FENNEL AND MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
- Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
- While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
- When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
- Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 343 milligrams, Sugar 3 grams
FARFALLE ALFREDO
Make and share this Farfalle Alfredo recipe from Food.com.
Provided by Kevin Kragenbrink
Categories European
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Wash vegetables. Chop carrots into discs, and separate broccoli and cauliflour heads from stalks. Discard stalks.
- Finely mince garlic cloves.
- Bring water to a boil in a large dutch oven. When water is boiling, add a few pinches salt to flavor and put in farfalle. Turn heat down to medium and cook for 10 minutes. Strain noodles and rinse in cold water to stop the cooking.
- Mix butter and flour together in a small saucepan over low heat to create a light brown roux.
- Mix heavy cream, garlic, salt and pepper to taste with roux and whisk together until smooth. Add in cheeses slowly, whisking to combine.
- Steam vegetables for six minutes.
- Combine noodles, sauce, and vegetables together, folding to combine.
- Serve and enjoy.
Nutrition Facts : Calories 941.6, Fat 47.9, SaturatedFat 29.1, Cholesterol 135.9, Sodium 1112.5, Carbohydrate 95.8, Fiber 13.8, Sugar 9.2, Protein 40
BIAGGI'S FARFALLE ALFREDO
A chef from Biaggi's Italian Restaurant in Salt Lake City demonstrated his method for making this entree on a cooking segment of the local television news. Biaggi's menu states: Grilled chicken, bowtie pasta, roasted peppers, crispy Italian cured ham, sautéed red onions and peas tossed in our Alfredo sauce with asiago cheese. I can't wait to try this yummy dish!
Provided by Debs Recipes
Categories Chicken
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
- Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.
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