Slow Cooker Wild Mushroom Pasta Alfredo With Walnuts Recipes

SLOW-COOKER WILD MUSHROOM PASTA ALFREDO WITH WALNUTS

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spoon 1 cup of the Alfredo sauce in bottom of slow cooker. Spread 1 package of the pasta over sauce. Top with 1/2 cup of the shredded cheese, 2 cups of the tomatoes and 1/2 cup of the walnuts. Sprinkle with pepper. Repeat layers once. Top with 1 cup Alfredo sauce. Refrigerate remaining Alfredo sauce for another use.
• Cover; cook on High heat setting 2 hours. Stir in spinach just before serving. Garnish individual servings with shaved Parmesan cheese.

WILD MUSHROOM PASTA

Steps:

• In a hot skillet, add the olive oil.
• Add the garlic, mushrooms and vegetables.
• Add the basil and continue to sauté.
• Season with All Purpose Seasoning, Worcestershire sauce, and Tabasco sauce.
• Deglaze with the white wine.
• Serve over fettuccine.
• Garnish with parsley.

SUPER FAST MUSHROOM ALFREDO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a small skillet, heat the olive oil over medium heat until it shimmers. Add the mushrooms and cook until crispy, 3-5 minutes. Remove the pan from the heat.
• In a 9 x 13-inch baking dish, combine the fettuccine, garlic, 4 cups of Swanson® Vegetable Broth, half of the Campbell's® Cream of Mushroom Soup, garlic powder, salt, and black pepper and stir until evenly incorporated. Cover the baking dish with foil.
• Bake for 20-25 minutes, until pasta has slightly softened and sauce has thickened.
• Remove from the oven and stir in the remaining 2 cups Swanson® Vegetable Broth, the remaining Campbell's® Cream of Mushroom Soup, and the Parmesan cheese. Return to the oven for another 20-25 minutes, or until pasta is tender and the sauce is thick and smooth.
• Remove from the oven and stir in the parsley and some of the crispy mushrooms.
• Garnish with the crispy mushrooms, more parsley, and black pepper. Serve warm.
• Enjoy!

DELICIOUS MUSHROOM ALFREDO

Steps:

• Melt half the butter in medium saucepan over medium/low heat.
• Add the garlic, onion, and mushroom and sauté until the liquid is released. 5-7 minutes.
• Add the remaining butter, cream, and white pepper and bring mixture to a simmer.
• Stir often.
• Begin your noodles or tortellini at this point so everything will be done at the same time.
• Add the Mozzarella cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth, stirring constantly.
• When sauce has thickened add the Parmesan cheese and stir frequently until smooth. Remove from heat when sauce has reached desired consistency.

FETTUCCINI WITH VEGAN MUSHROOM ALFREDO SAUCE

Steps:

• Combine cashews and 1 cup soy milk in a blender; blend until smooth. Add remaining soy milk, 1 cup water, parsley, nutritional yeast, miso, lemon juice, garlic powder, and nutmeg; blend until smooth. Set sauce aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are soft and golden brown, 8 to 10 minutes, adding small amounts of water if necessary to keep mushrooms from sticking. Stir in soy sauce.
• Drain pasta and return it to the pot. Add sauce and heat over low heat until sauce is heated through, 2 to 3 minutes. Serve topped with mushrooms.