FIRE ROASTED TOMATO AND MUSHROOM PASTA ALFREDO
I came up with this recipe while building up my pantry, need something for dinner and just started grabbing out of the cupboard. Light but substantial, great easy pasta night dinner
Provided by Tracy Daddio
Categories Roasts
Time 2h
Number Of Ingredients 11
Steps:
- 1. Heat 1 TBLS olive oil in large fry skillet, add chicken, salt and pepper to taste. Cook until chicken is lightly browned, set aside.
- 2. In same pan, add remaining olive oil into pan, add mushroom and onions and cook onions until translucent, add yellow bell peppers and garlic and cook 5 - 7 mins on low
- 3. Add wine and let reduce by half. Drain tomatoes add to vegetables and cook 10 mins on low.
- 4. Boil pasta water and add bow tie pasta, cook as directed until al dente.
- 5. Add jar of Alfredo Sauce to veggies and tomatoes. Once pasta has cooked add to sauce. Use pasta water to thin if needed. Top with parmesan cheese and serve.
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 PASTA
Unable to decide between topping pasta with tomato or Alfredo sauce, I combine them into one.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, bring the tomatoes to a boil. Cook until most of the liquid is evaporated, about 5 minutes. Reduce heat., Stir in the cream and basil; heat through (do not boil). Drain pasta. Add pasta and Parmesan cheese to sauce; toss to coat.
Nutrition Facts : Calories 380 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 543mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 4g fiber), Protein 13g protein.
LIGHTER TOMATO "ALFREDO" PASTA BAKE
A saucy pasta bake loaded with Italian sausage, tomato and Alfredo sauce, fusilli and melty mozzarella sounds delicious, but not particularly light-at least until now! This recipe was expressly designed to deliver on flavors of the dish that inspired it-crowd-favorite Tomato-Alfredo Baked Ziti-while also trimming down the calories. To pull this off, the Betty Crocker Kitchens made a number of smart changes: using turkey sausage in lieu of pork, reducing the amount of cheese and including a homemade Alfredo sauce that starts with a head of cauliflower. That's right: You can transform this nutrient-packed vegetable into a luscious and garlicky sauce. What's more, the creamy richness of the cauli-fredo sauce is enhanced by the mild acidity of the Muir Glen™ fire roasted crushed tomatoes. The pairing of these two sauces is what makes the dish so irresistible-and that's exactly what we were going for!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 3-quart saucepan, heat 1 teaspoon of the oil over medium heat. Add onions and 1 teaspoon of the garlic; cook 5 to 6 minutes or until just tender. Transfer to blender. Return saucepan to medium heat; add water and frozen cauliflower. Increase heat to medium-high; heat to boiling. Reduce heat to medium-low; cover and cook 3 to 4 minutes or until tender. Drain and transfer cauliflower to blender; cool 10 minutes. Add whipping cream; cover and blend 60 to 90 seconds or until nearly smooth. Add Parmesan cheese and 1/2 teaspoon of the salt; blend 60 to 90 seconds or until smooth.
- Cook and drain pasta as directed on package. Add to baking dish.
- Meanwhile, in 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat. Add mushrooms and remaining 1/4 teaspoon salt. Cut sausage casing, and discard. Crumble sausage into skillet with mushrooms. Cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in bell pepper and remaining 2 teaspoons garlic; cook 1 to 2 minutes or until garlic is fragrant. Stir in tomatoes; heat 3 to 4 minutes or until heated through.
- Add sausage mixture to baking dish; stir to completely combine. Top with mozzarella cheese; carefully pour cauliflower sauce over top. Bake uncovered 30 to 35 minutes or until bubbly on edges.
- Let stand 10 minutes. Top with basil.
Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 9 g, ServingSize About 1 1/4 Cups, Sodium 870 mg, Sugar 8 g, TransFat 0 g
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