Garlic Mushroom Sauce For Pasta Recipes

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GARLIC MUSHROOM PASTA



Garlic Mushroom Pasta image

My mom used to make this for me as a kid. It is easy to whip up and can be modified. Change the veggies, add some bacon, use less garlic, whatever. Sometimes I've used one egg and stirred in some margarine (or butter or olive oil) but I like it best like this. This is sized as smaller servings, almost as a side dish size.

Provided by LittleGreyKitten

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
½ large onion, diced
5 large mushrooms, sliced
8 cloves garlic, crushed
1 teaspoon olive oil, or as needed
1 (12 ounce) package spaghetti
2 eggs, beaten
¼ cup grated Parmesan cheese, plus more for garnish

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
  • Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.
  • Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 68.8 g, Cholesterol 97.4 mg, Fat 13.3 g, Fiber 3.4 g, Protein 17.7 g, SaturatedFat 3 g, Sodium 119.7 mg, Sugar 3.9 g

GARLIC MUSHROOM PASTA RECIPE



Garlic Mushroom Pasta Recipe image

This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 17

8 ounces dry pasta (I used Toscani-shaped pasta)
Kosher salt
1/3 cup extra virgin olive
1 tablespoon butter
2 shallots (minced)
5 garlic cloves (minced)
8 ounces Baby Bella Mushrooms (sliced)
8 ounces white mushrooms (sliced)
8 ounces portabella mushrooms (roughly chopped)
black pepper
1 teaspoon rosemary
3 tablespoons of tomato paste
¼ cup merlot wine
½ cup of grated Parmigiano-Reggiano (Parmesan)
½ cup packed parsley
1/3 cup chopped walnuts
Red pepper flakes to taste (optional)

Steps:

  • Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
  • In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
  • Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
  • Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
  • Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
  • Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving

PASTA WITH MUSHROOM GARLIC SAUCE



Pasta with Mushroom Garlic Sauce image

This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food

Provided by Bergy

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb linguine, cooked ala dente,drain
6 tablespoons butter
10 cloves garlic, minced
6 cups mushrooms, sliced
1 teaspoon dried basil
1/4 teaspoon salt
pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
parmesan cheese, grated

Steps:

  • In a skillet melt 2 tbsp Butter.
  • Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
  • Cook until the mushrooms are just tender.
  • Add remaining butter and olive oil.
  • Stir and remove from heat.
  • When Pasta is cooked reheat the sauce add parsley.
  • Mix with Pasta and enjoy.

MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
2 garlic cloves, minced
1/4 cup dry white wine
2 cups heavy whipping cream
1/2 cup unsalted chicken stock
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
Chopped fresh parsley

Steps:

  • Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.

Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.

GARLIC-MUSHROOM SAUCE (FOR PASTA)



Garlic-mushroom sauce (for pasta) image

Make and share this Garlic-mushroom sauce (for pasta) recipe from Food.com.

Provided by Beve538

Categories     Sauces

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb button mushroom, snipped into pieces
2 cloves garlic
1/4 cup chicken stock
1/4 cup canned milk or 1/4 cup whipping cream
1 lb cooked pasta (of your choice)

Steps:

  • Saute mushrooms in oil til golden.
  • Add stock, parsley, garlic, milk.
  • Simmer 3-4 minutes or til thick.
  • Serve over linguini, angelhair, or any pasta.

CREAMY MUSHROOM GARLIC SAUCE



Creamy Mushroom Garlic Sauce image

This mushroom gravy goes great on top of steak as well as vegetables. It also makes a great base for a fresh green bean casserole. If using as a base for green bean casserole, add the optional salt.

Provided by thedailygourmet

Categories     Sauces

Time 10m

Yield 6

Number Of Ingredients 8

3 tablespoons unsalted butter
3 ½ ounces fresh mushrooms, sliced
1 clove garlic, minced, or more to taste
2 tablespoons all-purpose flour
¾ cup half-and-half
1 tablespoon soy sauce
¼ teaspoon salt, or as needed
1 pinch freshly ground black pepper

Steps:

  • Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 4.3 g, Cholesterol 26.5 mg, Fat 9.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.8 g, Sodium 261.4 mg, Sugar 0.4 g

MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

When Louise Graybiel is out of spaghetti sauce and doesn't have time to make it from scratch, she relies on this easy recipe that makes the most of canned items. "It has a sweet taste that kids enjoy," says the Toronto, Ontario cook.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield about 7 cups.

Number Of Ingredients 7

2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (110-3/4 ounces each) condensed tomato soup, undiluted
2 cans (7 ounces each) pizza sauce
1 can (8 ounces) mushroom stems and pieces, drained
1 teaspoon dried oregano
1 teaspoon dried basil
1 garlic clove, minced

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.

Nutrition Facts : Calories 249 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2266mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 7g fiber), Protein 7g protein.

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