Quick And Easy Pasta With Mushroom And Rosemary Sauce Recipes

PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC

Pasta with Mushrooms, Rosemary and Garlic image

Provided by Food Network

Time 30m

Number Of Ingredients 5

Ingredients

1 pound mushrooms, trimmed and sliced thin
4 tablespoons olive oil
3 medium garlic cloves
1 1/2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried
2 tablespoons minced fresh parsley leaves

Steps:

Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.

QUICK AND EASY PASTA WITH MUSHROOM AND ROSEMARY SAUCE

Quick and Easy Pasta With Mushroom and Rosemary Sauce image

This is not a fancy dinner to serve to company, but a very quick and simple but flavourful dish. I use it as a great make ahead lunch to take to work. The flavour is better the next day, when the rosemary has settled with the other flavours. I use the "Condensed Cream of Mushroom Soup with Roasted Garlic" but the ingredient list doesn't like the "roasted" part!

Provided by Shuzbud

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 cups dry pasta (I use penne)
1 can campbells condensed cream of mushroom & garlic soup
1 tablespoon finely chopped fresh rosemary
1/8 cup heavy cream
salt and pepper, to taste

Steps:

Cook the pasta according to the directions on the packet. When it is cooked, drain it.
Stir in the soup (without diluting), rosemary and cream.
Season to taste. If serving straight away, heat through and serve.
Note: Can be eaten straight away or put in the fridge and eaten cold or reheated.

Nutrition Facts : Calories 440, Fat 9.9, SaturatedFat 4.4, Cholesterol 20.4, Sodium 333, Carbohydrate 73.4, Fiber 3.1, Sugar 2.4, Protein 13.3

PASTA WITH MUSHROOMS, SAGE, AND ROSEMARY

Pasta With Mushrooms, Sage, and Rosemary image

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

Ingredients

2 tablespoons extra virgin olive oil
1 small onion, minced (or 2-3 shallots, minced)
1 lb wild mushroom, trimmed and quartered if small, thickly sliced if large (such as shitake or oyster mushrooms)
salt
4 large garlic cloves, minced
8 large sage leaves, slivered
2 teaspoons chopped fresh rosemary (or 1 t. dried)
1/2 cup dry white wine
1 (14 ounce) can tomatoes with juice, chopped
fresh ground black pepper
3/4 lb dry pasta
1 ounce parmesan cheese

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

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