FETTUCCINE WITH MUSHROOMS AND TOMATOES
To perk up a plate of fettuccine, Phyllis Schmalz Eismann of Kansas City, Kansas gets saucy with mushrooms. "I can toss this dish together in 30 minutes on a busy weeknight. And it's elegant enough to serve as a vegetarian entree for guests."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 387 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 662mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 5g fiber), Protein 23g protein.
FETTUCCINE WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
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.
MUSHROOM AND SPINACH FETTUCCINE
You're 30 minutes away from having a delicious restaurant-inspired fettuccine on your dinner table.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain fettuccine as directed on package, omitting salt.
- Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
- Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
- Place fettuccine on large platter. Top with spinach mixture and cheese.
Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 4 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g
FETTUCCINE WITH MUSHROOMS AND CHERRY TOMATOES
While sifting through my recipe clippings, I came across this yummy dish I had not made in years. It has a rich, but not heavy, creamy sauce chock full of tasty things I almost always have on hand : cream cheese, ham, cherry tomatoes, mushrooms. The sauce is rather thin in consistency, if you prefer a thicker sauce you may either add more Parmesan cheese or let it sit and thicken off the heat a bit as the pasta cooks.
Provided by HeatherFeather
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 439.3, Fat 14, SaturatedFat 7.2, Cholesterol 107.9, Sodium 707.9, Carbohydrate 53.4, Fiber 0.8, Sugar 1.5, Protein 24.8
TOMATO AND MUSHROOM PASTA
Pasta in a herby tomato sauce with sliced mushrooms.
Provided by Fishman_T
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Boil a kettle of water and score a large cross into each tomato. Place the tomatoes into the boiling water until the skin begins to peel. Remove the skin from the tomatoes.
- Place the tomatoes into a food blender to make the tomato puree.
- In a large frying pan or wok, add olive oil and fry the chopped onion until soft. Add the mushrooms and garlic and continue frying until the mushrooms are also soft.
- Poor in the red wine and continue frying for one minute. Add the tomato puree along with the herbs and simmer for 15-20 minutes until the sauce is of the desired consistency. Season with salt and pepper to taste.
- Cook the pasta in boiling water for around 4-5 minutes (depends on brand) and then stir into the sauce. Serve imediataly topped with parmesan.
FRIED TOMATO, ONION, AND MUSHROOM RAGOUT
When I was growing up, my mother used to make a simple dish of fried tomatoes and onions that we would soak up with buttered bread. This is an updated version to which I have added mushrooms and fresh basil. My daughter loves this over whole wheat penne pasta and topped with Parmesan cheese.
Provided by Cathy Wiechert
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
- Sprinkle on the basil, salt and pepper, and stir to combine.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 9.8 g, Fat 7.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 9.7 mg, Sugar 5.5 g
SPAGHETTI WITH TOMATOES, MUSHROOMS, AND PEPPERS
Made this up on the weekend and it was fantastic; am putting down what I remember because my husband can't stop talking about it!
Provided by Katzen
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta to al dente.
- Warm olive oil slowly.
- Add garlic, basil, oregano; heat gently for 10 minutes to allow flavours to mingle.
- Saute mushrooms, pepper, and tomatoes in the oil/herb mixture.
- Combine pasta and vegetable mix.
- Stir in freshly grated Parmesan.
FETTUCCINE WITH ROASTED MUSHROOMS
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with foil. Brush the foil with about a teaspoon of the oil and scatter the garlic and thyme over the foil.
- Remove and discard the stems from the mushrooms. Place the mushroom caps stem side down in a single layer on the baking sheet. Roast the mushrooms for 30 minutes.
- Remove the mushroom caps from the oven and slice them into slivers about a fourth of an inch wide. Chop the garlic and the thyme from the baking sheet. This much of the recipe can be prepared up to 4 hours in advance.
- Shortly before serving, bring a large pot of salted water to a boil. Cook the fettuccine about three minutes. Drain it well, then place it in a shallow saucepan or a skillet. Add the mushrooms, chopped thyme and garlic and the remaining olive oil. Cook over low heat a few minutes, tossing the noodles gently, to mix all of the ingredients. Season to taste with salt and pepper, gently fold in the parsley and serve the fettuccine alongside the monkfish.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 2 grams
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