HERBY PEPPERONI AND MUSHROOM BAKED PASTA
Load this pepperoni-packed pasta with creminis and a basil-and-parsley tomato sauce.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil and parsley. Season with salt and pepper.
- While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add the pepperoni and cook, stirring occasionally, until it starts to crisp, about 2 minutes. Transfer to a large bowl.
- Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the large bowl.
- Add the tomato sauce, half each of the mozzarella and the Pecorino to the bowl and stir well to combine. Transfer the pasta-mushroom mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
HERBY MUSHROOM PASTA
Love the combination of pasta and mushrooms which can be made creamy with the addition of 4 oz ricotta stirred in with the mushrooms.
Provided by English_Rose
Categories Lunch/Snacks
Time 17m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put the mushrooms, mustard, garlic and broth into a frying pan, bring to the boil and simmer for 5 mins or until the broth has nearly all evaporated and the mushrooms are soft.
- Meanwhile cook the pasta according to instructions on pack.
- Drain and toss with the mushrooms, parsley and lemon zest.
- Season to taste and serve immediately.
Nutrition Facts : Calories 457.5, Fat 2.8, SaturatedFat 0.4, Sodium 16.5, Carbohydrate 104, Fiber 17.2, Sugar 2.4, Protein 12.8
BEEF STROGANOFF WITH HERBY PASTA
If you usually serve beef stroganoff with rice, try it with pappardelle pasta instead - it works beautifully with the creamy sauce
Provided by Jennifer Joyce
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 12
Steps:
- Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.
- In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.
- Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.
- Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.
Nutrition Facts : Calories 614 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 4 grams sugar, Protein 38 grams protein, Sodium 0.94 milligram of sodium
ROASTED HERBY MUSHROOMS
No more soggy mushrooms - roasting them gets rid of the liquid and brings out all the flavour
Provided by Good Food team
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.
Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium
HERBY MUSHROOM PASTA
A quick, low-fat idea for a midweek supper - good if you're on a budget.
Provided by CJ Jackson
Categories Dinner, Lunch, Pasta, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Put the mushrooms, mustard, garlic and vegetable stock into a frying pan, bring to the boil and simmer for 5 mins or until the stock has nearly all evaporated and the mushrooms are soft.
- Meanwhile, cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and serve straightaway.
Nutrition Facts : Calories 235 calories, Fat 2 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.25 milligram of sodium
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