Creamy Mushroom Pasta Recipes Recipes Recipe For Deviled

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GARLIC MUSHROOM PASTA



Garlic mushroom pasta image

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Dinner for two     Mushroom     Pasta & risotto     Lunch & dinner recipes     Cheap & cheerful

Time 16m

Yield 2

Number Of Ingredients 5

150 g dried trofie, or fusilli
2 cloves of garlic
250 g mixed mushrooms
25 g Parmesan cheese
2 heaped tablespoons half-fat crème fraîche

Steps:

  • Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  • Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
  • Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
  • Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
  • Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

Nutrition Facts : Calories 402 calories, Fat 13 g fat, SaturatedFat 5.7 g saturated fat, Protein 16.8 g protein, Carbohydrate 58.1 g carbohydrate, Sugar 3.7 g sugar, Sodium 0.8 g salt, Fiber 3.6 g fibre

FROM THE PANTRY: CREAMY MUSHROOM PASTA



From the Pantry: Creamy Mushroom Pasta image

If you're snowed in, or just way too tired for a trip to the store for provisions, this comforting pasta is perfect. Think beef stroganoff meets chicken paprikash (without the meat). The sauce is uber-creamy without the help of cream. Instead, the combo of evaporated milk, flour and mustard do the trick.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
8 ounces bow tie pasta
One 12-ounce can evaporated milk
1 cup low-sodium chicken broth
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 1/2 teaspoons granulated garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon sweet paprika, plus more for sprinkling
Two 4.5-ounce jars sliced mushrooms, strained and rinsed
2 teaspoons sherry vinegar or white wine vinegar
Freshly ground black pepper
Dried dill, dried chives or dried parsley, for sprinkling

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Strain and set aside.
  • Meanwhile, bring the evaporated milk, chicken broth, oil, flour, mustard, garlic, 3/4 teaspoon salt, Worcestershire and paprika to a boil in a large skillet. Reduce the heat and simmer, whisking constantly, until the sauce is just thicker than heavy cream, 8 to 10 minutes. Add the mushrooms, vinegar and several grinds of pepper, and simmer for 1 minute. Stir in the pasta. Divide among 4 shallow bowls, and sprinkle each with a little paprika, dill and pepper.

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

CREAMY LEMON-MUSHROOM PASTA



Creamy Lemon-Mushroom Pasta image

This is a lovely creamy, but light, pasta dish. The lemon flavor adds a wonderful bright note to the rich sauce and earthy mushrooms. This is a great meatless entrée or side pasta dish - or add some grilled salmon, shrimp, or chicken if you'd like!

Provided by Rebekah Rose Hills

Categories     Vegetarian Pasta Main Dishes

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package angel hair pasta
1 tablespoon olive oil
1 tablespoon butter
16 ounces sliced fresh mushrooms
salt and ground black pepper to taste
1 tablespoon minced garlic
1 cup heavy whipping cream
1 small lemon, zested and juiced
⅓ cup grated Parmesan cheese, or more to taste
1 tablespoon minced fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
  • Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
  • Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
  • Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
  • Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 39.6 g, Cholesterol 95 mg, Fat 32.2 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 17.2 g, Sodium 267.5 mg, Sugar 3 g

CREAMY MUSHROOM MACARONI



Creamy Mushroom Macaroni image

Cheesy macaroni casserole in an instant!

Provided by BABY1

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 40m

Yield 5

Number Of Ingredients 5

1 (16 ounce) package elbow macaroni
1 tablespoon butter
⅓ cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 pound processed cheese food, cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
  • In medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta. Pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. Let stand 10 minutes and serve.

Nutrition Facts : Calories 734.7 calories, Carbohydrate 81.5 g, Cholesterol 65.5 mg, Fat 30.5 g, Fiber 4 g, Protein 32.4 g, SaturatedFat 16.8 g, Sodium 1295.8 mg, Sugar 2.9 g

CREAMY MUSHROOM SAUCE WITH MILK



Creamy Mushroom Sauce with Milk image

Creamy white mushroom sauce with milk for chicken or pasta. To serve, pour sauce over hot, cooked pasta.

Provided by Mark S

Categories     Creamy Pasta Sauce

Time 30m

Yield 4

Number Of Ingredients 8

nonstick cooking spray
1 (8 ounce) package sliced fresh button mushrooms
2 cloves garlic, pressed
1 ½ tablespoons unsalted butter
1 ½ tablespoons all-purpose flour
1 ½ cups 2% milk
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Heat a large skillet over medium heat; do not use a nonstick skillet for this sauce. Spray lightly with cooking spray; add mushrooms. Cover and cook, stirring occasionally, until mushrooms just begin to release their juices. Add garlic and stir. Cover and cook, stirring occasionally, until mushrooms have released more juices and garlic is nicely cooked. Transfer mushroom/garlic mixture with juices to a bowl and set aside.
  • Wipe the skillet out with a paper towel; you do not want burnt garlic bits in your sauce. Melt butter in the skillet over medium-low heat until beginning to bubble and foam. Sprinkle in flour and whisk continuously to form a roux. Once the roux has darkened slightly, add milk, a few tablespoons at a time, whisking smooth between each addition.
  • When all of the milk has been incorporated, add mushroom mixture and juices back into the pan and bring to a very slow simmer. Season with salt and pepper.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 8.9 g, Cholesterol 18.8 mg, Fat 6.4 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 3.9 g, Sodium 332 mg, Sugar 5.2 g

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

MUSHROOM PASTA



Mushroom Pasta image

The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

1 recipe Sauteed Mushrooms
1 pound tagliatelle pasta
White wine
1/4 cup heavy cream
3 tablespoons Parmesan cheese, plus more for grating

Steps:

  • Begin preparing the sauteed mushrooms as directed. While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.
  • While pasta is cooking, add a splash of white wine to the sauteed mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from heat. When pasta has reached desired consistency, add to pan of mushrooms and stir. Serve warm with extra cheese for grating.

CREAMY 'SHROOMS PASTA



Creamy 'Shrooms Pasta image

This pasta is my go-to, quick, easy and elegant pasta dish that is company worthy, but still easy enough to put together on a weeknight. All the ingredients are pantry staples and I love being able to wow guests with creamy and comforting pasta that I can whip up in a moment's notice.

Provided by Claire Robinson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Good salt, such as Himalayan pink, gray sea salt, Maldon or kosher
1 pound pasta of choice (I like bucatini)
3 tablespoons extra-virgin olive oil
One 8-ounce package sliced mixed mushrooms or baby portabellas
Fresh coarsely ground black pepper
1 large shallot, finely sliced
1 clove garlic, minced, optional
Juice of 1 lemon or 1 tablespoon white wine vinegar
1/2 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving

Steps:

  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package directions until al dente. Do not drain.
  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and season with salt and pepper. Allow the shrooms to brown on one side, 1 to 2 minutes, then flip to crisp the other side, 1 to 2 minutes more. Remove to a plate and set aside.
  • Add 1 tablespoon oil to the skillet and add the shallots and garlic if using. Season with salt and pepper and cook, slightly caramelizing to light golden, about 2 to 3 minutes. Add the lemon juice and scrape up the brown bits (suc) on the bottom of the skillet with a wooden spoon. Return the mushrooms to the skillet, add the cream and bring to a simmer.
  • Turn off the heat and stir in the cheese. Using tongs or a slotted spoon, remove the cooked pasta from the water and add it directly to the skillet. Toss to coat, adding pasta water if needed to loosen the sauce.
  • Season generously with freshly cracked pepper. Serve sprinkled with more cheese and drizzled with the remaining tablespoon oil and enjoy!

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