PASTA WITH CREAMY SPINACH MUSHROOM RAGú
Steps:
- Bring a large pot of salted water to a boil.
- Heat the olive oil in a large heavy pot over high heat. Cook the mushrooms, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, until browned on both sides and tender, 4 to 5 minutes more. Season with salt and pepper and transfer to a medium heatproof bowl.
- Reduce the heat to medium and add the butter, onion, garlic and serrano and cook, stirring often, until the onions are translucent and softened, about 6 minutes. Add the spinach and 1/4 cup water, cover and cook until the spinach is wilted, about 5 minutes. Return the mushrooms to pot.
- Meanwhile, boil the pasta, stirring occasionally, until just under al dente, about 2 minutes less than the package directs.
- Reserve 3/4 cup of the pasta cooking liquid and drain the pasta. Transfer the pasta and reserved cooking liquid to the pot with the spinach and mushrooms and add the crema. Bring to a boil and reduce to a simmer over medium heat, tossing the pasta constantly, until the pasta has fully cooked through and has absorbed some of the liquid, about 3 minutes. The sauce should be thick and creamy and will continue to thicken as it sits.
- Remove the pot from the heat. Add the 1 cup basil, 1/2 cup Parmesan and 1/4 teaspoon pepper and toss to combine. Taste and season with more salt, if needed.
- Divide the pasta among bowls and top with more Parmesan and basil leaves.
CREAMY MUSHROOM & SPINACH PASTA
Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes
Provided by Liberty Mendez
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
- Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
- Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.
Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
CREAMY GORGONZOLA SPINACH PASTA
This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.
Provided by gartenfee
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
- Drain fusilli and toss with sauce. Serve immediately.
Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g
CREAMY PASTA WITH SPINACH
Serve this Creamy Pasta with Spinach at your next dinner party. Explore this recipe today and learn more about this simple (yet delicious) pasta dish.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in tomatoes; cook 3 min. or until heated through, stirring frequently. Add cream cheese and lemon juice; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
- Place spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 Tbsp. Parmesan to spinach; mix lightly. Serve topped with remaining Parmesan.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 3 g, Protein 9 g
MUSHROOM RAGù PASTA
Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini or angel hair, so that it cooks in the same amount of time it takes the stock and cream to reduce to a sauce. Also pay close attention during the last few minutes of cooking the pasta to ensure you're stirring enough and adding enough water to create a silky sauce. Porcini mushroom powder, which is optional, adds depth, and can be made at home by pulverizing store-bought dried mushrooms in a spice grinder (see Tip). Offset the richness of the dish with a classic green salad, shaved fennel, or some mustardy bitter greens.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
- While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
- Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
- Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.
CREAMY SPINACH & MUSHROOM PENNE
Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 20m
Number Of Ingredients 8
Steps:
- Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
- Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.
Nutrition Facts : Calories 483 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium
CREAMY SPINACH AND MUSHROOM PENNE PASTA
A lacto-vegetarian pasta dish using spinach, mushrooms, onions, garlic, and cream cheese to create a thick, delectable tomato sauce. The original recipe only called for cream cheese, canned pasta sauce, spinach, pasta, and parmesan cheese. I added the mushrooms to give the sauce more substance.
Provided by for the love of veg
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in skillet on medium heat and saute onions and garlic until tender.
- Add mushrooms and spinach and saute until heated through.
- Add herbs and spices. Mix well.
- Mix in tomato sauce, and diced tomatoes.
- Simmer, covered, for 15 minutes.
- Meanwhile, cook penne pasta according to package directions in a large pot.
- Drain pasta and return it to the large pot.
- Stir in in parmesan cheese and light cream cheese. Mix well.
- Add prepared sauce to pasta and mix until well combined.
- Serve topped with extra parmesan cheese, if desired.
- Note: Spike seasoning can be substituted with another all-purpose seasoning, if desired.
Nutrition Facts : Calories 278.8, Fat 5.1, SaturatedFat 1.5, Cholesterol 5.6, Sodium 427.1, Carbohydrate 53.3, Fiber 9, Sugar 4.2, Protein 8.2
PENNE WITH MUSHROOM RAGOUT AND SPINACH
Mushrooms and spinach together is always a match made in heaven. I use a mix of wild and regular white or cremini mushrooms for this, but don't hesitate to make it if regular mushrooms are all that is available.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely. Measure out 1 cup of the soaking liquid and set aside.
- Heat the olive oil in a large, heavy, nonstick skillet over medium heat and add the onion or shallots. Cook, stirring often, until tender, about 5 minutes. Turn up the heat to medium-high and add the fresh mushrooms. Cook, stirring often, until they begin to soften and sweat, about 5 minutes. Add the garlic and salt to taste, stir together for about 30 seconds, then add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms. Add the herbs and the mushroom soaking liquid. Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant. Turn off the heat, stir in some freshly ground pepper, taste and adjust salt.
- Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 20 seconds only. Remove with a skimmer and transfer to the ice water, then drain and squeeze out water. Chop coarsely and add to the mushrooms. Reheat gently over low heat.
- Bring the water back to a boil and cook the pasta al dente following the timing suggestions on the package. If there is not much broth in the pan with the mushrooms and spinach, add a ladleful of pasta water. Drain the pasta, toss with the mushrooms and spinach, add Parmesan to taste, and serve at once.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 8 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 641 milligrams, Sugar 5 grams
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- Heat oil in a frying pan on medium heat, then sauté onion and mushrooms until cooked. Next, add garlic and sauté until it's lightly brown.
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