EASY SPAGHETTI WITH CREMINI MUSHROOMS
Sub tomato sauce for mouthwatering cremini mushrooms and shallots in balsamic vinaigrette in this spaghetti recipe. You'll love Easy Spaghetti with Cremini Mushrooms and it loves you right back.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium heat. Add mushrooms, shallots and garlic; cook 4 to 5 min. or until mushrooms and shallots are tender, stirring frequently.
- Drain spaghetti, reserving 1/4 cup cooking water. Stir reserved cooking water into mushroom mixture.
- Serve spaghetti topped with mushroom mixture and cheese.
Nutrition Facts : Calories 200, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CREAMY MUSHROOM SPAGHETTI
This luxuriously creamy mushroom spaghetti recipe is quick, easy, and perfect for those weeknight meals.
Provided by Erren Hart
Categories Main
Time 20m
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
- While the pasta is cooking, melt the butter in a large frying pan on medium heat.
- Add the shallots and cook until transparent (about 3-4 minutes). Add the mushrooms cook for another minute.
- Add the garlic and cook another minute. Stir in the cream and parsley, lower the heat and simmer gently until thickened (1-2 minutes).
- Drain the pasta and reserve some of the pasta water.
- Add the pasta to the sauce and toss to coat, adding the reserved water as needed.
- Serve immediately with grated cheese.
Nutrition Facts : Calories 401 kcal, Carbohydrate 61 g, Protein 11 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 49 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
EASY CREMINI MUSHROOM PASTA
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
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
PASTA WITH SPINACH, CRIMINI MUSHROOMS & ROASTED RED PEPPERS
This is an easy and quick to make healthy meal that can be modified to please different eaters. The original recipe was found on kvue.com, but I modified it to meet my families tastes and make it healthier. This accommodates vegan (and E2) diets and can be made very low fat by skipping the olive oil in the pasta, and using a light amount of cooking spray to cook the veggies.
Provided by BKinVT
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to boil in pot to accommodate the pasta, add salt and olive oil and cook pasta to al dente.
- In large saute pan or wok, heat olive oil over medium high.
- Saute the mushrooms for 3 minutes, seasoning with salt and pepper.
- Mix in the garlic and shallot and saute until mushrooms are tender.
- Turn off heat and add in spinach, roasted red peppers, lemon juice and basil and toss to mix well. Season with salt and pepper to taste.
- Mix in and toss with the drained pasta, serve, and enjoy!
Nutrition Facts : Calories 442.8, Fat 2, SaturatedFat 0.3, Sodium 66.5, Carbohydrate 94.4, Fiber 2, Sugar 1.9, Protein 21.2
SPAGHETTI WITH CREMINI MUSHROOMS, LEMON, AND THYME
Time 45m
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Cook pasta in a large pot ofboiling salted water until barely al dente.
- While pasta is cooking, stir together bread crumbs, 1 tablespoon olive oil, and 1/4 teaspoon salt in a bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until golden, 3 to 5 minutes, then return to bowl.
- Heat 2 tablespoons butter and remaining 2 tablespoons oil in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring, until golden, about 4 minutes. Add zest and garlic and sauté, stirring, until mushrooms exude liquid, about 3 minutes. Add Worcestershire sauce and lemon juice and cook until most of liquid is evaporated, about 2 minutes. Stir in thyme, pepper, and remaining 3/4 teaspoon salt.
- Reserve 1 cup pasta cooking water, then drain pasta in a colander.
- Transfer mushrooms to pasta pot, then add 1/2 cup reserved cooking water and bring to a boil. Stir in parsley and remaining 2 tablespoons butter. Return pasta to pot and add cheese, tossing to combine. If pasta seems dry, moisten with more cooking water.
- Serve pasta sprinkled with bread crumbs and additional cheese.
CREMINI MUSHROOM PASTA WITH WILTED ARUGULA AND GOAT CHEESE
Categories Mushroom Pasta Low Fat Quick & Easy Goat Cheese Arugula Self
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.
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- Cook the pasta in salted water according to package directions. Once time is up, reserve 2/3 cup of the pasta water then drain.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the sliced mushrooms and cook until tender and browned 5-7 minutes. Stir in the garlic and season with a pinch of salt and pepper; cook for 1 minute more to allow the garlic to release its fragrance.
- While the pan is still on heat, add the drained pasta to the skillet together with the shredded cheese and reserved pasta water.
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