ORCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE
Steps:
- In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
- Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
- Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.
THREE-CHEESE AND MUSHROOM ORECCHIETTE
Cheese power: Monterey Jack and parmesan are creamy and smooth, while blue lends a subtle savoriness.
Time 25m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cook pasta in boiling salted water in a 5- to 6-quart heavy pot according to package directions. Four minutes before pasta is done, add peas. Reserve 1/2 cup cooking water, then drain pasta with peas in a colander.
- While pasta cooks, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper, stirring occasionally, until any liquid they give off is evaporated and mushrooms are golden, about 4 minutes. Add cream and reserved cooking water and bring to a simmer. Reduce heat to low and stir in cheeses until sauce is fairly smooth. Add hot pasta and peas and stir until coated with sauce. Serve sprinkled with chives.
ORECCHIETTE MUSHROOM PASTA
Vegetarian orecchiette mushroom pasta. The onion, Parmesan, and pasta water creates a light, creamy sauce.
Provided by JennyM
Categories Main Dish Recipes Pasta
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.
- Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion; cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms; cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth; bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.
- Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 52.5 g, Cholesterol 36.4 mg, Fat 21.6 g, Fiber 3.7 g, Protein 13.7 g, SaturatedFat 9.4 g, Sodium 271.7 mg, Sugar 6.4 g
ORECCHIETTE WITH MUSHROOMS & ARTICHOKES
This can be made with any small pasta, such as penne, rotini or bow ties. Orrechiette means little ears, if I'm not mistaken. I found this on pccnaturalmarkets.com - hope you like it! It is easy and quick and is also vegetarian. Just omit the cheese if you choose.
Provided by Manami
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package instructions.
- While pasta is cooking, heat oil in saute pan.
- Saute garlic and peppers for 2 minutes.
- Stir in mushrooms and cook until tender.
- Add artichoke hearts and parsley and cook until heated through.
- Season with salt and pepper.
- Spoon vegetable mixture over drained pasta and toss.
- Spoon onto platter and sprinkle with cheese and nuts.
- Serve with meat of your choice, warm bread or rolls and a simple salad of tomatoes with onions or make it a "meatless" meal.
Nutrition Facts : Calories 384.4, Fat 6.8, SaturatedFat 1.7, Cholesterol 5.5, Sodium 280.3, Carbohydrate 66.6, Fiber 8.3, Sugar 4.7, Protein 15.6
ORECCHIETTE WITH MUSHROOMS, ARUGULA, TOMATOES, AND BRIE
Categories Mushroom Pasta Tomato Sauté Vegetarian Quick & Easy Brie Arugula Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.
- Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.
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