MUSHROOM FARFALLE
Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you'll really get into it. It's fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook this recipe it might take a little longer, but that's OK, it's not a race. Once you embrace that and get into the spirit of the shortcuts and tips that I've given you, you'll definitely start knocking this recipe out of the park in 15 minutes. Good luck!
Provided by Jamie Oliver
Categories Mains Jamie's 15-Minute Meals Italian Mushroom Spinach Pasta & risotto
Time 15m
Yield 4
Number Of Ingredients 17
Steps:
- Get your ingredients out and a food processor (bowl blade), and boil the kettle. Place a large frying pan on a medium-high heat, a large lidded pan and a high heat, and a small frying pan on a medium heat.
- Put 25g of dried porcini mushrooms into a mug and just cover with boiling water.
- Put 2 tablespoons of olive oil into the large frying pan, squash in 2 to 4 unpeeled garlic cloves through a garlic crusher, crumble in ½ a small dried red chilli and tear in 250g of chestnut mushrooms.
- Strip in the leaves from 6 sprigs of thyme, then add the soaked porcini and toss and fry for a few minutes.
- Put 320g of dried farfalle into the large pan, cover with boiling salted water and cook according to the packet instructions.
- Toast 50g of blanched hazelnuts in the small frying pan until golden, tossing regularly.
- Put 200g of baby spinach into a salad bowl, coarsely grate over or matchstick and add 1 eating apple, then crumble over 40g of blue cheese.
- Crush the toasted nuts in a pestle and mortar, then scatter over the salad.
- Tip the mushrooms into the processor and whiz until fairly smooth, then return to the pan and add 3 small ladles of pasta cooking water and 1 teaspoon of truffle oil, season to taste and simmer gently.
- Drain the pasta, reserving a cupful of the starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed.
- Finely grate over the zest of 1 lemon, finely chop and add most of the top leafy half of ½ a bunch of fresh flat-leaf parsley (15g) along with 150g low-fat cottage cheese, then toss together and serve straight away.
- Drizzle the salad with 1 teaspoon of extra virgin olive oil, squeeze over the juice of the zested lemon and serve on the side.
Nutrition Facts : Calories 586 calories, Fat 24.0 g fat, SaturatedFat 5.0 g saturated fat, Protein 24.2 g protein, Carbohydrate 65.7 g carbohydrate, Sugar 8.9 g sugar, Sodium 1.1 g salt, Fiber 6.2 g fibre
FARFALLE PASTA WITH SPINACH, MUSHROOMS, AND CARAMELIZED ONIONS
Creamy Farfalle with Spinach, Mushrooms, and Caramelized Onions. The bow-tie pasta is perfectly matched with rich and buttery Parmesan sauce! Serve this easy meatless Italian meal as-is, or with grilled chicken! Satisfying and comforting dinner that a whole family will love!
Provided by Julia
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
- The onions should start to brown, but without burning.
- Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
- Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don't stick to the bottom of the pan or burn.
- In total, you should have cooked onions for 30 minutes.
- Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
- Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.
- Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
- Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
- Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
- Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
- Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
- Add caramelized onions back to the skillet with the pasta sauce.
- Cook pasta according to package instructions. Drain.
- Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
- If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
- Serve with more shredded parmesan cheese sprinkled on top.
Nutrition Facts : Calories 511 kcal, Carbohydrate 58 g, Protein 22 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 761 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving
FARFALLE WITH FOREST MUSHROOMS, PEAS, AND PARSLEY
Categories Milk/Cream Mushroom Pasta Sauté Vegetarian Kentucky Derby Pea White Wine Spring Parsley Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Melt butter in large deep skillet over medium-high heat. Add garlic and shallots; sauté 1 minute. Add shiitake and crimini mushrooms and sauté 5 minutes. Add chanterelles; sauté until all mushrooms are tender, about 5 minutes longer. Add wine and boil until reduced by half, about 5 minutes. Add cream and simmer until liquid is reduced to sauce consistency, stirring occasionally, about 5 minutes. Stir in peas and parsley. Remove from heat. Season sauce with salt and pepper. Cover to keep warm.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
- Add mushroom sauce to pasta and toss to coat, moistening with reserved pasta cooking liquid, if necessary.
FARFALLE WITH ASPARAGUS AND WILD MUSHROOMS
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place pancetta in small frying pan and cook over medium heat until crisp. Drain on paper towels.
- Soften garlic in two tablespoons butter and the olive oil in a medium-size pan. Coarsely chop porcini and wild mushrooms and add to the pan. Cook for 10 minutes, stirring frequently, over low to medium heat.
- Meanwhile, cut asparagus into half-inch pieces and blanch. Add with the peas to mushrooms; season to taste.
- Pour in cream and reduce over high heat until it is thickened. Add basil leaves and toss. Correct seasoning. Crumble pancetta into little pieces and add.
- Meanwhile, cook farfalle in six quarts boiling salted water until al dente (it will take about 10 to 15 minutes). Drain, place in heated bowl and toss with one tablespoon butter. Add sauce and a little grated cheese and toss. Serve immediately, with more Parmesan passed separately.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 623 milligrams, Sugar 6 grams, TransFat 0 grams
BAKED CHEESY PASTA WITH WILD MUSHROOMS
A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.
Provided by Melissa Clark
Categories casseroles, pastas, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
- Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams
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
People also searched
More about "farfalle with wild mushrooms recipes"
FARFALLE WITH MUSHROOMS RECIPE | EPICURIOUS
From epicurious.com
Servings 4Author Epicurious
FARFALLE WITH BOSCAIOLA SAUCE - ADAM D'SYLVA — TEN MINUTE …
From 10minutekitchen.com
FARFALLE PASTA WITH MUSHROOMS AND SPINACH - CUISINE WITH ME
From cuisinewithme.com
GINO'S FARFALLE WITH MUSHROOMS AND SPINACH - FOODIES MAGAZINE
From foodies.co.uk
FARFALLE PASTA WITH MUSHROOM ROSé SAUCE - AHEAD OF THYME
From aheadofthyme.com
23 CLASSIC FARFALLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FARFALLE WITH MUSHROOMS AND SPINACH - BETTER HOMES & GARDENS
From bhg.com
FARFALLE WITH WILD MUSHROOMS - BOYS OF COOKING
From boysofcooking.com
FARFALLE WITH WILD MUSHROOM AND TOMATO SAUCE | SAVEUR
From saveur.com
CREAMY MUSHROOM & SPINACH FARFALLE - MUNCHMEALS BY JANET
From munchmealsbyjanet.com
CREAMY MUSHROOM FARFALLE RECIPE | SIDECHEF
From sidechef.com
FARFALLE WITH MUSHROOMS AND PANCETTA CHIPS | RICARDO
From ricardocuisine.com
COOKING LIGHT'S FARFALLE WITH CREAMY WILD MUSHROOM SAUCE
From seriouseats.com
BEST-EVER WILD MUSHROOM VEGETABLE RAGU - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
FARFALLE PASTA WITH MUSHROOMS AND SPINACH - DINNER AT THE ZOO
From dinneratthezoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love