Fettuccine With Mushrooms And Cherry Tomatoes Recipes

FETTUCCINE WITH MUSHROOMS AND TOMATOES

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and green pepper in oil for 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., In a small bowl, combine the flour, milk, salt and pepper until smooth; gradually stir into mushroom mixture. Add tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses. Drain fettuccine; toss with sauce.

FETTUCCINE WITH MUSHROOMS AND CHERRY TOMATOES

Steps:

• Combine chicken broth and garlic in a medium saucepan and bring to a boil.
• Add mushrooms and onions, reduce heat and simmer, uncovered, for 3-5 minutes or until the mushrooms are tender.
• Add the cream cheese chunks and the ham, stirring and cooking until the cheese has melted over mediumm-low heat(keep an eye on this or your sauce will burn), about 5 minutes.
• Add tomatoes and stir, cooking just long enoguh for them to heat through, about 5 minutes or so.
• Remove from the heat and stir in the Parmesan cheese and the white pepper; return to heat on low and keep stirring until cheese has blended and melted -- adding more if you prefer a thicker sauce.
• Give it a taste test and add salt and a bit of dried hot red pepper flakes (or cayennne pepper if you prefer), more pepper if you like.
• Toss the sauce together with the fresh hot drained pasta and serve immediately.

FETTUCCINE WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
• Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.

CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
• Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 20 minutes.

CHERRY TOMATO AND MUSHROOM SAUTE

Steps:

• In large nonstick frypan, melt margarine over medium high heat, cook garlic and mushrooms, shaking pan, for 3 minutes.
• Add tomatoes, oregano and thyme, cook for 3 to 5 minutes or until tomatoes are heated throough and mushroom are tender.
• (Can be prepared an hour or two in advance and reheated).
• Sprinkle with parsley, season with salt and pepper to taste.

ROASTED TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
• Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.