Easy Mushroom Soft Cheese Walnut Pasta Recipes
EASY MUSHROOM, SOFT CHEESE & WALNUT PASTA
Creamy mushroom pasta - a classic combo for a reason. And this Elly Curshen version using leftovers is comforting, fast and delicious. Penne, rigatoni or fusilli are great pasta shapes to use here.
Categories Main meal
Time 30m
Number Of Ingredients 10
Steps:
- Heat a dry frying pan, add the walnuts and toast over a low heat for 2-3 minutes, until golden. Roughly chop and put to one side.
- Add the oil to the same pan, set over a medium heat and soften the shallots, or onion, and garlic until translucent (about 3-4 minutes). Meanwhile, pulse the mushrooms in a food processor, or use a knife, until finely chopped.
- Add the mushrooms to the pan and toss everything well. Arrange in an even layer and cook, uncovered, over a medium-high heat, undisturbed, for 5 minutes. Stir well, rearrange into an even layer again and repeat for 5 more minutes, until golden and dried out. Mixing too much will stop the mushrooms from browning, so patience is key. While the mushrooms cook, boil the pasta according to pack instructions.
- Sprinkle the mushroom mixture with the salt and add the soft cheese, lemon zest and juice. Stir well. Reduce the heat to low, stir until the cheese has melted, then remove.
- Drain the pasta, reserving the cooking water. Add it to the mushroom mixture and toss well to combine. Use a slosh of cooking water to bring everything together and coat the pasta in a glossy, creamy sauce. Divide between 2 bowls. Finely chop the herbs. Sprinkle the pasta with the chopped roasted walnuts, herbs and plenty of black pepper, then serve.
Nutrition Facts : Calories 581 calories, Carbohydrate 56 g, Fat 32 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 12 g, Sodium 1.6 g, Sugar 4.6 g
SLOW-COOKER WILD MUSHROOM PASTA ALFREDO WITH WALNUTS
Mushroom agnolotti pasta, jarred Alfredo sauce, grape tomatoes and walnuts are layered in a slow cooker in this cheesy Italian dinner recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 8
Number Of Ingredients 8
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spoon 1 cup of the Alfredo sauce in bottom of slow cooker. Spread 1 package of the pasta over sauce. Top with 1/2 cup of the shredded cheese, 2 cups of the tomatoes and 1/2 cup of the walnuts. Sprinkle with pepper. Repeat layers once. Top with 1 cup Alfredo sauce. Refrigerate remaining Alfredo sauce for another use.
- Cover; cook on High heat setting 2 hours. Stir in spinach just before serving. Garnish individual servings with shaved Parmesan cheese.
Nutrition Facts : Calories 570, Carbohydrate 35 g, Fat 2 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 400 mg
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- Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
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