Pasta Oyster Spaghetti Recipe 435

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PASTA: OYSTER SPAGHETTI RECIPE - (4.3/5)



Pasta: Oyster Spaghetti Recipe - (4.3/5) image

Provided by á-3151

Number Of Ingredients 12

2 Tbsp salted butter
1/2 cup diced shallots
1/4 cup green onions, finely chopped
3 Tbsp garlic, chopped
1 cup vermouth
1 1/2 cups oyster liquor
3 cups heavy cream
1 bay leaf
1 Tbsp fresh thyme, chopped
48 large gulf oysters, shucked
1 lb spaghetti, cooked
1/2 cup grated parmesan

Steps:

  • Melt the salted butter in a large saute pan over high heat. Saute shallots and green onions for 3 minutes or until translucent. Reduce heat to medium-high. Add garlic and saute for 1 minute more. Add vermouth, swirl the pan to deglaze, and allow mixture to simmer for 2 minutes. Add oyster liquor, heavy cream, bay leaf, and fresh thyme. Simmer all ingredients for 8-10 minutes, until the cream is bubbling and sauce begins to reduce. Add oysters and cook until the edges begin to curl. Stir in Parmesan cheese. Season with salt and white pepper. Add the cooked spaghetti and cook until pasta is heated through. Divide the pasta and oysters equally into six bowls. Add salt and pepper to taste. Top with shaved Parmesan.

OYSTER MUSHROOM SPAGHETTI WITH TOMATO AND BASIL SAUCE



Oyster Mushroom Spaghetti With Tomato and Basil Sauce image

I am a huge pasta fan! I try to make pasta dishes as healthy as possible because we all know that eating too much pasta is not good for our weight. This is a very easy spaghetti recipe. You'll love how all the flavors blend in together. The wine's pleasant aroma and the mushrooms' meaty texture are two things that I love most about this recipe. Enjoy!

Provided by gourmandelle

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

500 g spaghetti (gluten-free)
2 cups oyster mushrooms (chopped)
1 big onion, diced
400 g tomatoes (1 can chopped and peeled tomatoes)
1/2 glass red wine
1 -2 pinch chili powder (optional)
4 -5 garlic cloves, minced
2 teaspoons dry basil leaves
sea salt, to taste
ground pepper, to taste
1 -2 tablespoon olive oil

Steps:

  • Cook spaghetti as per package directions. Rinse and set aside.
  • Heat oil in a skillet. Add chopped onions and garlic. Sauté until golden, then add the chopped oyster mushrooms. Add wine and sauté until the mushrooms are tender.
  • Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
  • When ready pour over the spaghetti and mix gently.
  • Serve!

Nutrition Facts : Calories 408.3, Fat 3.9, SaturatedFat 0.6, Sodium 11.1, Carbohydrate 77, Fiber 4.4, Sugar 5.5, Protein 13.4

OVEN SPAGHETTI



Oven Spaghetti image

The rich, sour cream-coated noodles in this recipe resembles Stroganoff. Now that I'm cooking for two, I appreciate the fact that this dish yields only four servings.-Martha Sherman, New Holstein, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 12

1/2 pound ground beef
1/4 cup chopped onion
1/3 cup nonfat dry milk powder
3 tablespoons all-purpose flour, divided
1 envelope onion soup mix, divided
1/2 teaspoon salt
Dash pepper
1 cup water
1/2 cup sour cream
4 ounces spaghetti, cooked and drained
1/2 cup dry bread crumbs
1 tablespoon butter, melted

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in milk powder, 2 tablespoons flour, half of soup mix, salt and pepper; mix well. , Gradually add water. Bring to a boil. Cook and stir for 2 minutes or until thickened; set aside. In a bowl, combine remaining flour and soup mix with sour cream; stir until blended. Add the spaghetti., Press onto the bottom and up the sides of a greased 1-qt. baking dish. Spoon beef mixture into shell. Toss bread crumbs and butter; sprinkle over beef mixture. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts :

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