10 Minute Mushroom Spaghetti Sauce Recipes

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10-MINUTE MUSHROOM CARBONARA



10-Minute Mushroom Carbonara image

This is a quick and easy upgrade to weeknight spaghetti dinner. I tend to make this low sodium, but you may want to add salt in the pasta water and while the mushrooms are cooking.

Provided by Ryan Schroeder

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 17m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package spaghetti
½ pound sliced fresh mushrooms
1 tablespoon olive oil
2 cloves garlic
3 eggs
½ cup freshly grated Parmesan cheese divided

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
  • Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
  • Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 57.8 g, Cholesterol 98.9 mg, Fat 7.9 g, Fiber 2.8 g, Protein 16.7 g, SaturatedFat 2.5 g, Sodium 143.5 mg, Sugar 2.9 g

10 MINUTE MUSHROOM SPAGHETTI SAUCE



10 Minute Mushroom Spaghetti Sauce image

Make and share this 10 Minute Mushroom Spaghetti Sauce recipe from Food.com.

Provided by Claire Chartrand

Categories     Canadian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup oil
1 onion, minced
1/4 cup parsley, chopped
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
1/2 lb mushroom, cut or sliced
1 cup tomatoes (fresh or canned)
1/8 teaspoon pepper

Steps:

  • Heat oil; brown garlic, onion, mushrooms and parsley.
  • Add all other ingredients.
  • Simmer 10 minutes.

CREAMY MUSHROOM SPAGHETTI



Creamy Mushroom Spaghetti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Salt
1 pound whole-wheat or whole-grain spaghetti
1 1/2 pounds mixed mushrooms - shiitake, crimini, any that catch your eye at market
1/3 cup extra-virgin olive oil, eyeball it
2 leeks
3 to 4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons finely chopped fresh thyme leaves
1/2 cup dry white wine
1/2 cup cream
Grated Parmigiano-Reggiano or Romano, for topping

Steps:

  • Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
  • Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
  • Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
  • While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
  • Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.

VEGETARIAN PASTA SAUCE WITH MUSHROOMS



Vegetarian Pasta Sauce with Mushrooms image

Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.

Provided by Janice Nagle

Categories     Vegetarian Pasta Sauce

Time 50m

Yield 6

Number Of Ingredients 11

¼ cup butter
½ pound fresh baby portobello mushrooms, sliced
½ pound fresh button mushrooms, sliced
1 medium onion, finely chopped
2 tablespoons dry red wine, or more to taste
2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano
1 (23 ounce) jar pasta sauce (such as Prego®)
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1 pinch white sugar, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
  • Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
  • Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.2 g, Cholesterol 22.5 mg, Fat 10.8 g, Fiber 5.3 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 1106.5 mg, Sugar 17.6 g

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