PORTOBELLO PENNE PASTA CASSEROLE
Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
Provided by chmadden
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g
PENNE PORTABELLA (COPYCAT OF PASTA POMODORO'S DISH)
I saw one of the owners of Pasta Pomodoro make this on a local tv show. The measurements are approximate as he only demonstrated the ingredients used, no measurements. But this dish is easy and pretty hard to mess up. Mine tasted just as good as the one from the restaurant (I just tried this dish about a couple of weeks ago). A couple of pointers to make it tasty: Be sure to salt your water for pasta, this gives your pasta some flavor. After adding the pasta to the sauce, cook it for a minute of two so the pasta soaks up the sauce. After this step, you can taste and adjust flavor, adding parmesan cheese to give it more flavor (optional). Note: I actually didn't use the entire package of porchini mushrooms, only a little more than 1/2 of the package because it's expensive, also I used baby spinach instead of arugula because my kids do not appreciate the "bite" of the arugula.
Provided by JMigs0
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce!
- Prepare the sausage according to package directions (cooked throughly and browned), drain.
- Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce:.
- Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender.
- Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.
- Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.
Nutrition Facts : Calories 430.3, Fat 27.6, SaturatedFat 10.2, Cholesterol 57.9, Sodium 921.4, Carbohydrate 26.5, Fiber 4.1, Sugar 1.2, Protein 17.4
BASIC PARMESAN POMODORO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
- Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
- Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.
PEPPERED PORTOBELLO PENNE
Meaty mushrooms and a kickin' hot cheese sauce take this simple pasta toss from drab to fab! My family thinks it tastes just like a restaurant dish. - Veronica Callaghan, Glastonbury, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in the cream, salt and pepper; heat through. Stir in cheese until melted. Drain pasta. Add to skillet and toss to coat.
Nutrition Facts : Calories 503 calories, Fat 28g fat (13g saturated fat), Cholesterol 71mg cholesterol, Sodium 632mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
PENNE WITH CHICKEN, PORTABELLA & PEPPERS
This is something I came up with to have a restaurant style pasta dish at home. You can vary the sauce used, in order to change the recipe. It also works great with a red pepper sauce or an alfredo sauce. I used to use white mushrooms, but the potabellos really brought it to the next level.
Provided by Paul Elliott
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut up chicken into bite sized pieces.
- Marinate in wine and 1 crushed clove of garlic for 1 hour.
- Cook pasta according to package instructions and set aside.
- Chop up all vegetables.
- In large skillet heat 1 Tbsp olive oil on med high.
- Add chicken and stir-fry until it just turns opaque.
- Remove chicken and set aside.
- Heat remaining olive oil and add onions and mushrooms.
- Stir-fry about 5 minutes.
- Add peppers and stir-fry about 5 minutes.
- Add tomato and stir fry about a minute.
- Put chicken back in for about 2 minutes.
- Add in marinara sauce and stir to coat everything.
- Add in cooked penne noodles and stir in for a minute.
- Serve and enjoy.
Nutrition Facts : Calories 604.1, Fat 12.8, SaturatedFat 1.9, Cholesterol 51.3, Sodium 667, Carbohydrate 90.3, Fiber 11.7, Sugar 13.9, Protein 31.1
PENNE WITH SAUSAGE AND PORTOBELLO MUSHROOMS
This is a delicious pasta dish that uses a red wine reduction. Rich, hearty, and surprisingly easy to make. Use your favorite cheese to top.
Provided by Greg R,
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
- Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
- Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.
Nutrition Facts : Calories 678.9 calories, Carbohydrate 80.6 g, Cholesterol 42.4 mg, Fat 21 g, Fiber 7.3 g, Protein 29.3 g, SaturatedFat 7.6 g, Sodium 2254.1 mg, Sugar 9.3 g
PENNE WITH PORTABELLA MUSHROOMS AND FENNEL
Portabellas take top billing in this 30-minute meatless main dish. Delizioso!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, fennel and garlic in oil 5 to 6 minutes, stirring occasionally, until fennel is crisp-tender. Stir in pasta sauce, beans and basil. Cook, stirring occasionally, until thoroughly heated.
- Divide cooked pasta among 6 serving bowls or plates; spoon vegetable mixture evenly over pasta. Sprinkle with cheese. Garnish with fennel leaves.
Nutrition Facts : Calories 490, Carbohydrate 73 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 8 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 14 g, TransFat 0 g
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