Cremini Mushroom Pasta Recipes

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CREMINI MUSHROOM PASTA



Cremini Mushroom Pasta image

Impress your guests with this simple, delicious and oh-so-mmm dairy-free pasta dish.

Categories     VEGAN     DAIRY-FREE     UNSWEET SILK

Yield 6

Number Of Ingredients 1

1 LB fettucine or linguine 1/4 cup olive oil 5 cloves garlic, minced 2/3 cup shallots, finely chopped 7 cups cremini mushrooms, sliced 3 tbsp unbleached all-purpose flour 3 cups Silk Unsweet Almondmilk 1 tbsp nutritional yeast 2 cups frozen peas, thawed Salt and pepper 1/3 cup fresh parsley, chopped (optional)

Steps:

  • Prepare pasta according to package directions. In a large skillet over medium heat, disperse olive oil. Add garlic, shallots, mushrooms and a pinch of salt and pepper. Stir occasionally until mushrooms are tender, then reduce heat to low. Add flour over the mushrooms and stir for one minute allowing them to coat. Bring heat up to medium-high. Add Silk and stir occasionally until the sauce thickens. Remove skillet from heat and stir in nutritional yeast and peas. Wait until peas are heated to serve. Add the pasta to the mushroom sauce and toss to coat and serve. Garnish with parsley if desired.

EASY CREMINI MUSHROOM PASTA



Easy Cremini Mushroom Pasta image

This creamy pasta with cremini mushrooms is a tasty change from tomato or pesto sauce; on the table in about half an hour!

Provided by JustAddKetchup

Categories     Fruits and Vegetables     Mushrooms     Crimini

Time 35m

Yield 4

Number Of Ingredients 11

½ (16 ounce) package linguine pasta
3 tablespoons unsalted butter, or more as needed
2 cups sliced cremini mushrooms
½ cup diced onion
2 cloves minced garlic
1 tablespoon all-purpose flour, or more as needed
1 teaspoon salt
1 teaspoon ground black pepper
¾ cup heavy cream
2 1/2 tablespoons spreadable cheese with cracked pepper (such as Boursin)
½ teaspoon ground nutmeg, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving about 1 cup pasta water to thin out sauce later if necessary.
  • Meanwhile, heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic in the hot butter until soft, about 5 minutes. Bring to a simmer over medium-high heat while stirring. Add flour, stirring constantly, to smooth out any lumps. Season with salt and pepper and continue to stir. Stir in cream; add cheese and nutmeg. Keep stirring; turn heat down to medium-low. Let simmer until thickened, stirring every 5 minutes to prevent lumps and sticking; you may need to turn heat down to low and add more butter.
  • Mix in the cooked pasta and add splashes of reserved pasta water as needed to reach desired sauce consistency.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 48 g, Cholesterol 84 mg, Fat 26.6 g, Fiber 3.6 g, Protein 11.2 g, SaturatedFat 16.1 g, Sodium 622.3 mg, Sugar 2.9 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

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