Pasta With Creamy Herb Mushroom Sauce Recipes

PASTA WITH CREAMY MUSHROOM SAUCE

Steps:

• Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
• In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
• Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
• Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
• Garnish with additional cheese if desired.

PASTA WITH CREAMY HERB MUSHROOM SAUCE

Steps:

• Cook and drain pasta as directed on package; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 8 to 10 minutes, stirring occasionally, until soft and golden. Add mushrooms, chopped sage and thyme; cook until mushrooms are tender, about 5 minutes. Stir in whipping cream, cheese, salt and pepper.
• Pour sauce over cooked pasta; toss gently to coat. Garnish with herbs.

CREAMY MUSHROOM PASTA

Steps:

• Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
• Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
• Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

PASTA WITH MUSHROOM CREAM SAUCE

Steps:

• Cook pasta according to pkg directions; drain.
• In skillet, heat butter over med-hi and saute mushrooms for 2 minutes.
• Add onions and garlic; cook for 1 minute.
• Add flour and cook and stir for 1 minute.
• Add milk, basil, salt and pepper.
• Cook and stir until sauce is thickened and smooth.
• Remove from heat; add Parmesan cheese.
• Toss with drained pasta.
• Sprinkle with parsley.

HERBED MUSHROOM SAUCE

Steps:

• In a large nonstick skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add 1-1/4 cups broth, rosemary and thyme. Bring to a boil; cook until mixture is reduced by two-thirds. , Add 2/3 cup broth, sherry, teriyaki and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds. Add remaining broth. Reduce heat; simmer for 5 minutes., In a small bowl, combine milk powder and cornstarch; gradually stir in milk until blended. Stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, mustard and oregano. Stir until cheese is melted.

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
• In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
• Toss linguini with shrimp sauce and serve.

PASTA WITH CREAMY HERB SAUCE

Steps:

• Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
• When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
• Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.

CREAMY HERB-MUSHROOM SAUCE

Steps:

• Melt butter in 2-quart saucepan over medium heat. Cook shallots and mushrooms in butter, stirring occasionally, until tender.
• Stir in flour, thyme and parsley. Cook, stirring constantly, until slightly thickened.
• Gradually stir in half-and-half and wine until smooth. Cook, stirring constantly, until thickened. Serve immediately.