Fettuccini With Garlic Green Onions Mushrooms Recipes

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CREAMY MUSHROOM FETTUCCINE



Creamy Mushroom Fettuccine image

The creamiest mushroom alfredo sauce you will ever have - a sauce so good, you'll want to slurp it with a spoon!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 14

8 ounces fettuccine
2 tablespoons unsalted butter
2 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 onion, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
3/4 cup vegetable broth
1 cup half and half, or more, as needed*
2 cups baby spinach
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes. Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed. Stir in pasta and gently toss to combine. Serve immediately, garnished with parsley, if desired.

MOP-IT-UP PASTA WITH MUSHROOMS, ONIONS, AND PEPPERS



MOP-It-Up Pasta with Mushrooms, Onions, and Peppers image

Categories     Mushroom     Onion     Pasta     Pepper     Brine     Boil

Yield 4 servings

Number Of Ingredients 13

Salt
1/2 pound cavatappi (hollow corkscrew pasta), or other shaped pasta
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 pound crimini (baby portobello) mushrooms, sliced
4 garlic cloves, chopped
1 large yellow onion, quartered and thinly sliced
1 red bell pepper, cored, seeded, quartered, and thinly sliced
1 cubanelle (long, light green mild Italian pepper), seeded and thinly sliced
Freshly ground black pepper
1/4 cup jarred hot banana or hot cherry pepper rings, drained and chopped, plus a splash of their brine
1 cup jarred marinated mushrooms, drained and chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped
1/3 cup grated Parmigiano-Reggiano (a couple handfuls)

Steps:

  • Heat a pot of water to a boil for pasta. Season the water with some salt and add pasta. Cook the pasta al dente, or with a bite to it.
  • Preheat a large, deep skillet over medium-high heat. Add the EVOO and crimini mushrooms. Sauté until they start to become tender, 3 to 4 minutes, then add the garlic, stir for 30 seconds, and add the onion and fresh peppers. Season the MOP (mushrooms, onions, and peppers) with salt and pepper and cook 5 minutes more. Add the chopped hot peppers and a splash of their juice from the jar. Add the marinated mushrooms next and toss to combine.
  • Drain pasta and add to the MOP. Toss the whole thing together with the parsley and cheese and serve immediately.

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