Creamy Pasta With Mushrooms Spinach And Peas Recipes

CREAMY PASTA WITH MUSHROOMS, SPINACH, AND PEAS

Creamy Pasta With Mushrooms, Spinach, and Peas image

This is a quick dinner I made one night with what I had in the freezer and fridge regularly. We really enjoyed it. We didn't have any meat, but I will probably make it again with fish or chicken. This could be a gluten free meal by substituting gluten free pasta. I used corn spaghetti. It could also be made vegetarian by substituting vegetable stock.

Provided by anneygirl

Categories Spaghetti

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 tablespoons margarine
1/2 cup onion
2 garlic cloves
1/2 cup mushroom
1 1/2 tablespoons flour
3/4 cup chicken stock
1/4 cup half-and-half
1/4 cup parmesan cheese, grated
4 ounces pasta
1/2 cup frozen chopped spinach
1/4 cup frozen peas
salt and pepper

Steps:

Put water onto boil for pasta. Salt water and cook according to package.
Add spinach and peas to past for last four minutes of cooking time.
Finely chop onion and mushrooms. Put garlic through a garlic press. Slice mushrooms.
Heat olive oil and margarine in skillet over medium high heat.
Add onion, mushrooms, and garlic. Saute until the onions and mushrooms are soft.
Whisk in flour. Cook for another minute.
Whisk in chicken stock until well blended. Then add half and half.
Simmer until thickened. Whisk in Parmesan cheese.
Salt and pepper to taste.
Drain pasta, spinach, and peas and toss with sauce.

SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS

Spring Pasta with Mushrooms, Chiles and Spring Peas image

Provided by Geoffrey Zakarian

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1/4 cup fresh shelled English peas
12 ounces fettuccine pasta
6 tablespoons extra-virgin olive oil, plus extra for finishing
2 cloves garlic, sliced
1 shallot, finely diced
1 big pinch pepperoncini chile flakes
4 ounces maitake mushrooms, sliced
4 ounces oyster mushrooms, sliced
1/4 cup white wine
2 tablespoons unsalted butter
1/2 Fresno chile, finely diced
1/2 cup finely grated Pecorino Romano (fine like dust)
6 fresh basil leaves, cut into chiffonade

Steps:

Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.

CREAMY MUSHROOM & SPINACH PASTA

Creamy mushroom & spinach pasta image

Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes

Provided by Liberty Mendez

Categories Dinner

Time 25m

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
150g baby mushrooms, halved
150g tagliatelle
2 garlic cloves, crushed
200g low-fat crème fraîche
15g parmesan or vegetarian alternative, grated
120g baby spinach
½ tsp chilli flakes (optional)

Steps:

Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

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