GARLIC MUSHROOM PASTA RECIPE
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 17
Steps:
- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
- Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
- Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!
Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving
PASTA WITH MUSHROOMS, SAGE, AND ROSEMARY
Make and share this Pasta With Mushrooms, Sage, and Rosemary recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Begin heating a large pot fill with water for the pasta.
- In a large nonstick skillet over medium heat, heat 1 tablespoon oil.
- Add in the onion; stir/saute for 5 minutes until tender.
- Add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices.
- Add in the garlic; continue to stir/saute until the liquid has evaporated.
- Add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed.
- Add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside.
- When the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta.
- Stir to make sure the pasta doesn't stick to the bottom of the pan.
- Cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta.
- Toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl.
- Sprinkle on the cheese and serve.
Nutrition Facts : Calories 495.8, Fat 10.7, SaturatedFat 2.5, Cholesterol 6.2, Sodium 336.5, Carbohydrate 77.9, Fiber 5.6, Sugar 8.2, Protein 18.6
GARLIC AND ROSEMARY PASTA
Make and share this Garlic and Rosemary Pasta recipe from Food.com.
Provided by littlemafia
Categories Penne
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
- While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
- Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
- Add a tablespoon of butter, quick stir again, serve immediately.
Nutrition Facts : Calories 502.1, Fat 17.9, SaturatedFat 3.6, Cholesterol 6.1, Sodium 20.2, Carbohydrate 80.5, Fiber 11.1, Protein 7.7
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