Mushroom Pasta With Parmesan Recipes

GARLIC MUSHROOM PASTA RECIPE

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!

PASTA WITH MUSHROOMS AND PARMESAN

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup cooking water; drain pasta, and return to pot.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; season with salt and pepper. Cover skillet (it will be full); cook, tossing occasionally, until mushrooms have softened and released their liquid, 7 to 10 minutes. Uncover skillet, and reduce heat to medium; cook, tossing occasionally, until mushrooms are tender and browned, 10 to 12 minutes.
• Add mushroom mixture and Parmesan cheese to pasta; toss to combine. Add as much reserved pasta water as necessary to create a light sauce. Serve immediately, topped with more Parmesan cheese.

CREAMY MUSHROOM PASTA

Steps:

• Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
• Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
• Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.