Mushroomandthymecavatelli Recipes

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MUSHROOM AND THYME CAVATELLI



Mushroom and Thyme Cavatelli image

From our local paper, saving here to give a try. Times are estimated. Suggested you serve as a main with a green salad or as a side with grilled meat. The amount of parmesan is an estimate the recipe states "shaved parmesan to serve", as is pasta as the recipe states 1 bag cavatelli pasta (it comes in several sizes).

Provided by ImPat

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

350 g pasta (cavatelli recommended)
60 g butter
2 garlic cloves (crushed or minced)
4 tablespoons olive oil
8 large button mushrooms (cut into 5 pieces)
8 swiss brown mushrooms (cut into 5 pieces)
4 field mushrooms (cut into 8 - 10 wedges)
10 g porcini mushrooms (rehydrated in warm water for 20 minutes and sliced thinly)
1/2 cup dry white wine
1/4 teaspoon sea salt (or to taste)
1/4 teaspoon cracked black pepper (or to taste)
3 teaspoons thyme leaves (fresh, chopped)
350 ml double cream
3 teaspoons lemon zest
1/2 cup parsley (chopped)
120 g parmesan cheese (shaved to serve)

Steps:

  • Cook pasta as per packet directions (usually 10 to 15 minutes).
  • While pasta is cooking melt butter and oil in a large frypan/skillet.
  • Saute the garlic for a minute and then add the mushrooms and saute for 5 minutes, adding white wine as needed.
  • Lightly salt and pepper at this stage, to assist with the flavours of the mushrooms leaching into your sauce.
  • Add thyme and double cream, bringing the the sauce to a simmer and simmer for 5 minutes, stirring occassionally.
  • Add lemon zest and any remaining wine and continue to simmer.
  • Drain the pasta and add to the mushrooms with the parsley, mixing well to cover the pasta with the sauce.
  • This dish should be fairly wet, check for seasoning and adjust if required and serve immediately with shaved parmesan.

Nutrition Facts : Calories 1071.7, Fat 69, SaturatedFat 35.6, Cholesterol 180.7, Sodium 769.8, Carbohydrate 80.9, Fiber 5.1, Sugar 7.5, Protein 31.7

CAVATELLI WITH MUSHROOM BUTTER SAUCE



Cavatelli with Mushroom Butter Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
1 yellow onion, finely diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
16 ounces cremini mushrooms, sliced
1 cup frozen peas
1 pound cavatelli pasta, recipe follows (or use ready-made fresh or frozen)
1 1/2 cups grated Pecorino Romano cheese, plus more for garnish
2 tablespoons heavy cream
2 1/2 cups 00 flour
1 cup semolina flour, plus more for sprinkling
1 teaspoon kosher salt
1 tablespoon extra-virgin olive

Steps:

  • Heat a saucepan over medium heat. Add the oil and 1 tablespoon of the butter and cook until foaming. Add the onions, season with a little salt and saute about 5 minutes. Add the garlic and cook 1 minute more. Next, add the mushrooms and some salt and pepper and cook until the mushrooms have released all their liquid, about 5 minutes more. Add the peas and cook until heated through, another 2 minutes. Keep warm.
  • Meanwhile, bring a pot of water to a boil and salt generously. Cook the cavatelli pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.
  • Heat a large saute pan over medium heat and add the remaining 3 tablespoons butter. When melted, add the Pecorino Romano and 1 cup pasta water, whisking vigorously. Whisk in the cream. Add the pasta and toss to coat. Season with salt and add additional pasta water if the sauce is too thick. Stir in the mushroom mixture.
  • Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.
  • Combine the 00 and semolina flours with the salt in a food processor fitted with a metal blade; pulse a couple times. Add the olive oil and 1 cup room-temperature water to the flour mixture and pulse a few more times. Mix until a shaggy mass forms, then turn out onto a clean surface. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.
  • Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta. Set aside on a clean towel sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes.
  • To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.

CAVATELLI, BROCCOLI AND MUSHROOMS



Cavatelli, Broccoli and Mushrooms image

A local family restaurant has a dish very similar to this one that has been a favorite for years. My friend and I came up with this recipe when we were unable to find one anywhere, even in Italian cookbooks.

Provided by Karen Marnell

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 6

1 (8 ounce) package cavatelli pasta
1 head broccoli, cut into florets
½ cup butter
3 cloves garlic, finely chopped
1 (4.5 ounce) can sliced mushrooms, drained
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.
  • Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
  • Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

Nutrition Facts : Calories 465.4 calories, Carbohydrate 49.3 g, Cholesterol 65.4 mg, Fat 25.6 g, Fiber 4.5 g, Protein 12.6 g, SaturatedFat 15.7 g, Sodium 401.6 mg, Sugar 4.3 g

CAVATELLI, BROCCOLI AND MUSHROOMS



Cavatelli, Broccoli and Mushrooms image

Make and share this Cavatelli, Broccoli and Mushrooms recipe from Food.com.

Provided by Teresa M

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

6 ounces cavatelli or 6 ounces rotelle pasta (spirals)
1 tablespoon olive oil
1 teaspoon olive oil
4 cloves garlic, finely chopped
2 cups broccoli florets
1/4 cup chopped fresh basil
1/2 teaspoon salt
3/4 ounce parmesan cheese, grated
freshly cracked black pepper
1 1/2 cups freshly sliced mushrooms or 1 (4 1/2 ounce) can sliced mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Place broccoli in a microwave safe dish with about 3 tablespoons of water.
  • Microwave for 3 minutes, or until tender.
  • Melt butter in a medium skillet over medium heat.
  • Saute garlic and mushrooms until garlic becomes aromatic.
  • Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
  • Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

Nutrition Facts : Calories 242.2, Fat 6.9, SaturatedFat 1.7, Cholesterol 4.7, Sodium 385.7, Carbohydrate 36, Fiber 1.8, Sugar 1.3, Protein 9.8

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