Creamy Tomato And Mushroom Alfredo Sauce Recipe 455

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MUSHROOM ALFREDO PASTA



Mushroom Alfredo Pasta image

Provided by Shiran

Number Of Ingredients 10

250 g/8 oz pasta ((fettuccine or penne are recommended))
1/4 cup (56 g/2 oz) unsalted butter
1 small onion (, finely diced)
3 cloves garlic (, minced)
300-400 g mushrooms ((portabella, cremini, champignon), thinly sliced)
salt and ground black pepper (, to taste)
1 1/2 cups (360 ml) heavy cream or half and half
pinch of nutmeg (, ground or freshly grated)
1/4 - 1/2 cup grated parmesan
2 tablespoons chopped fresh parsley leaves or chives (, for garnish, optional)

Steps:

  • In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.
  • As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.
  • Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add 1/4 cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.
  • Serve immediately. Garnish with parsley or chives if desired.

CHEESY ALFREDO SAUCE WITH MUSHROOMS AND FRESH TOMATO



Cheesy Alfredo Sauce With Mushrooms and Fresh Tomato image

After the sauce is cooked throw in cooked chicken or shrimp and serve with cooked fettuccini or thin spaghetti.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup butter
1 small onion, chopped
3 large garlic cloves, finely chopped and divided (about 2 tablespoons, do not finely mince)
1 (8 ounce) package fresh sliced mushrooms
1/3 cup all-purpose flour
1/4 teaspoon crushed red pepper flakes (can use more)
1/2 teaspoon seasoning salt (or use white salt or to taste)
1/2 teaspoon dried Italian seasoning
2 cups milk
2 cups half-and-half cream
3/4 cup grated parmesan cheese
8 ounces shredded colby-monterey jack cheese
1/3 cup sour cream (can use a little more)
2 roma tomatoes, diced (can use more)
fresh ground black pepper (to taste)

Steps:

  • In a large skillet over medium heat melt 1/3 butter; add in onion, garlic and sliced mushrooms, cook stirring until the onions are transparent.
  • Stir in flour, chili flakes, salt and Italian seasoning; stir for 2 minutes.
  • Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened.
  • Reduce heat to low then stir in Parmesan cheese and shredded cheese blend; stir until the cheese has melted.
  • Stir in the sour cream until smooth and heated through, then stir in the chopped tomatoes.
  • Season with black pepper.

Nutrition Facts : Calories 491.9, Fat 37.9, SaturatedFat 23.6, Cholesterol 111.8, Sodium 531.6, Carbohydrate 17.7, Fiber 1, Sugar 2.2, Protein 21.9

CREAMY TOMATO AND MUSHROOM ALFREDO SAUCE RECIPE - (4.5/5)



Creamy Tomato and Mushroom Alfredo Sauce Recipe - (4.5/5) image

Provided by á-7198

Number Of Ingredients 6

1 Tbsp. butter
1 medium onion chopped
1 can Cream of Mushroom soup with roasted garlic
1/2 cup milk
1 can diced tomatoes with other seasonings or plain undrained
1 can of mushrooms or fresh mushrooms

Steps:

  • Saute onion and mushrooms in large skillet with butter. Add soup, tomatoes, and milk. Simmer till reduced and creamy.

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