Creamy Pasta With Mushrooms And Sage Recipes

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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

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

CREAMY PASTA WITH MUSHROOMS AND SAGE



Creamy Pasta with Mushrooms and Sage image

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 9

4 cups farfalle (bow-tie pasta), uncooked
2 Tbsp. oil
4 cups sliced mixed wild mushrooms
1 small onion, chopped
1 clove garlic, minced
1 Tbsp. chopped fresh sage
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup fat-free reduced-sodium chicken broth
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 8 min. or until crisp-tender, stirring frequently. Stir in garlic and sage; cook and stir 1 min. Add cream cheese and broth; stir. Cook on medium heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Remove from heat. Stir in Parmesan.
  • Drain pasta; spoon into large bowl. Top with mushroom sauce.

Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

SQUASH, MUSHROOM & SAGE PASTA



Squash, mushroom & sage pasta image

Get some earthy flavours going - use whichever pasta shapes you have to hand

Provided by Good Food team

Time 30m

Number Of Ingredients 7

1 tbsp olive oil
half a butternut squash , peeled and cubed (about 300g/10oz peeled weight)
2 garlic cloves , chopped
few sage leaves, roughly chopped
140g mushroom , sliced
175g pasta , any shape
1 tbsp grated parmesan

Steps:

  • Heat the oil in a non-stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.
  • Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.

Nutrition Facts : Calories 441 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 0.13 milligram of sodium

FETTUCCINE WITH MOREL MUSHROOMS AND SAGE CREAM



Fettuccine with Morel Mushrooms and Sage Cream image

Categories     Milk/Cream     Mushroom     Pasta     Sauté     Quick & Easy     Red Wine     Fall     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 cups water
1 1/2 ounces dried morel mushrooms (about 1 1/2 cups)
1/2 pound fettuccine
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
1/3 cup dry red wine
3/4 cup whipping cream
2 tablespoons chopped fresh sage

Steps:

  • Bring 2 cups water to boil in heavy small saucepan; add mushrooms. Remove pan from heat. Let stand until mushrooms soften, about 15 minutes. Drain mushrooms, reserving soaking liquid.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until just softened, about 5 minutes. Add wine and cook 1 minute. Pour in mushroom liquid, leaving any sediment behind. Add mushrooms, cream, and sage. Simmer until sauce thickens slightly, about 7 minutes. Add pasta and toss to coat with sauce. Season with salt and pepper. Transfer to plates and serve.

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

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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