Creamy Mushroom And Almond Pasta Recipes

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CREAMY MUSHROOM AND ALMOND PASTA



Creamy Mushroom and Almond Pasta image

As a respite from The Turkey, this lovely almost-vegetarian recipe found on a wonderful blog, Poppyseeds & Tiger Lilies, http://poppyseedsandtigerlilies.blogspot.com/2009/11/magazine-mondays-creamy-mushroom-and.html , sure hit the spot. The author notes this is a recipe she adapted from volume 38 of Donna Hay magazine. Both the dish & the blog are worth checking out. I am posting so I misplace neither. Can be made really vegetarian with vegetable stock in place of the beef stock. Serve with your favorite sauteed green or simple green salad for a full meal.

Provided by Busters friend

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces egg noodles, wide ones
2 tablespoons olive oil
1 garlic clove, diced
1/2 lb button mushroom, sliced
30 sage leaves, fresh medium
1 cup slivered almonds
1/2 cup medium-dry sherry
1 cup beef stock (vegetable stock for vegetarian)
1/2 cup light cream
sea salt, to taste
black pepper, freshly-ground, to taste
1 cup parmesan cheese, grated

Steps:

  • Cook the pasta in salted water according to package directions (about 8 minutes).
  • While the pasta cooks, saute mushrooms in olive oil until lightly browned.
  • Add the sage leaves, almonds and garlic and cook about 2 minutes.
  • Add sherry, stock, cream, salt and pepper.
  • Cook 3-4 minutes until slightly thickened.
  • Add the cooked, drained pasta to the pan. Mix together, cover with shredded Parmesan and serve.

CREAMY MUSHROOM PASTA



Creamy mushroom pasta image

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

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.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

CHEF JOHN'S CREAMY MUSHROOM PASTA



Chef John's Creamy Mushroom Pasta image

A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
¾ pound fresh white mushrooms, sliced
¼ pound fresh shiitake mushrooms, stemmed and sliced
salt and ground black pepper to taste
2 cloves garlic, minced
2 fluid ounces sherry
1 cup chicken stock
1 cup heavy whipping cream
8 ounces fettuccine pasta
1 ½ teaspoons chopped fresh thyme
1 ½ teaspoons chopped fresh chives
1 ½ teaspoons chopped fresh tarragon
9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
  • Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
  • Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
  • Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
  • Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 33.6 g, Cholesterol 60.6 mg, Fat 22.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 11.3 g, Sodium 371.3 mg, Sugar 2.7 g

CREAMY MUSHROOM PASTA



Creamy Mushroom Pasta image

Pasta is served up in a creamy white wine and mushroom sauce. This recipe tastes like it's from a restaurant! It is a quick and easy dish that my whole family loves. I also like to use different pastas with this dish.

Provided by STEPH477

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 6

Number Of Ingredients 12

1 (12 ounce) package dry fettuccine noodles
1 tablespoon olive oil
1 tablespoon butter
4 fresh mushrooms, sliced
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 teaspoon salt
½ cup white wine
1 cup chicken stock
½ cup sour cream
1 tablespoon cornstarch
¼ cup grated Parmesan cheese for topping

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.
  • Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.
  • Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 45.5 g, Cholesterol 16.6 mg, Fat 10.7 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 4.9 g, Sodium 581.7 mg, Sugar 2.5 g

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE



Mushroom Spinach Gnocchi with Creamy Boursin Sauce image

This meatless meal takes minutes to make and can easily modified by adding your preferred protein, like sliced grilled chicken strips. The star of this recipe is the Boursin cheese as it's loaded with flavor!

Provided by thedailygourmet

Categories     Gnocchi

Time 15m

Yield 4

Number Of Ingredients 8

1 (18 ounce) package gnocchi
1 tablespoon unsalted butter
½ cup sliced fresh mushrooms
4 cloves garlic, minced
¼ cup heavy whipping cream
4 cups baby spinach
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
¾ cup reserved pasta water

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
  • Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
  • Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
  • Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
  • Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 26.4 g, Cholesterol 95.4 mg, Fat 33.6 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 21.9 g, Sodium 351.7 mg

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