Quick Mushroom Cream Pasta Recipes

QUICK & EASY MUSHROOM CREAM SAUCE WITH PASTA

Quick & Easy Mushroom Cream Sauce With Pasta image

So fast its ready by the time the water boils and pasta cooks. This is a very tasty cream sauce that isn't murder on the waistline. Its amazingly customizable with adding in fresh veggies, coooked shrimp or chicken... sure to be a regular on your busy weeknight menus.

Provided by Meghan

Categories Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 (10 1/2 ounce) can low-fat cream of mushroom soup
1/2 cup low-fat sour cream
1/2 cup chicken broth or 1/2 cup white wine
1 tablespoon Worcestershire sauce
1 1/2 teaspoons ground black pepper
1/3 cup parmesan cheese, grated (even the powdery kind is fine)

Steps:

Set water for cooking pasta on to boil. Cook pasta for time indicated on box, drain.
While boiling water and cooking pasta, bring olive oil to heat over medium high in sauce pan.
Add in onion, sautee for 5 minutes or until soft, add in garlic and continue to sautee for 2 more minutes.
Stir in sour cream, can of soup, broth (or wine), worchestershire and pepper, stir until smooth. Reduce heat to medium and bring to simmer.
When sauce is thickened to your liking, stir in parmesan cheese then combine with the cooked, drained pasta.

CREAMY MUSHROOM PASTA

Creamy mushroom pasta image

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

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.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

QUICK MUSHROOM CREAM PASTA

Quick Mushroom Cream Pasta image

Very easy and so delicious! I received this e-mail from a Cooking Village e-mail. It's such a nice side dish or we even eat it as the main course.

Provided by Dine Dish

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces fresh mushrooms, sliced
1/2 cup dry white wine or 1/2 cup chicken broth
1 cup whipping cream
1 teaspoon dried tarragon
1/4 cup thinly sliced green onion
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
8 ounces angel hair pasta or 8 ounces spaghetti

Steps:

Combine mushrooms and wine in a large skillet; Bring to a boil over medium heat.
Cook until wine is reduced to 1/4 cup.
Add cream and tarragon to mushroom mixture in skillet; Cook until sauce is thickened, about 5 minutes.
Stir in green onions, lemon juice, salt and pepper.
Remove from heat.
Meanwhile, cook pasta according to package directions; Drain well.
Place pasta in a large serving bowl.
Top with sauce and toss gently to coat.

CREAMY MUSHROOM PASTA

Creamy Mushroom Pasta image

Pasta is served up in a creamy white wine and mushroom sauce. This recipe tastes like it's from a restaurant! It is a quick and easy dish that my whole family loves. I also like to use different pastas with this dish.

Provided by STEPH477

Categories World Cuisine Recipes European Italian

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

1 (12 ounce) package dry fettuccine noodles
1 tablespoon olive oil
1 tablespoon butter
4 fresh mushrooms, sliced
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 teaspoon salt
½ cup white wine
1 cup chicken stock
½ cup sour cream
1 tablespoon cornstarch
¼ cup grated Parmesan cheese for topping

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.
Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.
Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 45.5 g, Cholesterol 16.6 mg, Fat 10.7 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 4.9 g, Sodium 581.7 mg, Sugar 2.5 g

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