Recipes for "mushroom pasta"

PASTA: Cook the pasta according to package directions. Drain and set aside.

MUSHROOMS: Heat the butter and oil in a large skillet or pot over medium high heat. Add the mushrooms and saute until golden brown and soft, 5-10 minutes. The mushrooms will cook down and reduce in size. Add the garlic and white wine (it should sizzle a bit) and give it a few good stirs. Add the whipping cream and salt.

TOSS: In a large pot, toss the pasta with the mushroom sauce from step two. Add some or all of the broth if you feel like you want there to be more sauciness (it sort of depends on personal preference – we had it with the added broth, and without, and it was good both times).

SERVE: While the pasta is still warm, stir in the Parmesan cheese. Just before serving, stir in the spinach and goat cheese, or just top each serving with a few hunks of goat cheese.

1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour mix, pressing gently to adhere.

2. Heat the olive oil in a large skillet set over medium-high heat. When the oil is shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3. To the same skillet, add the butter and sage. Sear the sage until crisp, about 1 minute. Remove the sage from the skillet and add to the plate with the chicken. Pour the wine and lemon juice into the skillet, cook 1 minute. Add the capers and season with salt and pepper. Return the chicken to the skillet and simmer for 5-10 minutes or until warmed through.

4. Meanwhile, make the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.

5. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes.

6. Pour in the cream and 1/4 cup pasta cooking water. Add the pasta, parmesan, and manchego cheese. Toss until the cheese is melted and the sauce creamy.

7. To serve, divide the pasta among plates and top with the chicken and sage. Spoon over the pan sauce. Eat and enjoy!

1. Preheat the oven to 425 degrees F. Position the oven rack in the upper 1/3 of the oven.

2. On a rimmed baking sheet, combine 1/3 cup olive oil, the mushrooms, chickpeas, rosemary, lemon zest, garlic, and a pinch each of salt, pepper, and crushed red pepper flakes. Transfer to the oven and roast for 25-30 minutes. Stir halfway through cooking, until the mushrooms are golden and the chickpeas crisp. Watch closely.

3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

4. To the hot pot, add the butter, if using and remaining olive oil. Add the sage and kale, cooking until the kale is wilted and crisping on the edges. Toss in the pasta, parmesan, ricotta (if using), and balsamic vinegar, tossing to combine. If needed, thin the sauce with additional pasta cooking water. Stir in the roasted mushrooms, chickpeas, and any oil left on the baking sheet.

5. Divide the pasta among plates and top with torn burrata cheese and fresh pepper.

Gather the ingredients.

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. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.

Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in hot oil with a pinch of salt until liquid from mushrooms evaporates and mushrooms are browned, about 10 minutes.

Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Stir in chicken stock; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.

Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.

Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese is melted.

Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.

Fill a large pot with lightly salted water and bring to a rolling boil; add fettuccine and olive oil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

Meanwhile, melt butter in a skillet over low heat. Add mushrooms and cook, stirring occasionally, until soft and dark. Stir in stock, white wine, garlic, Italian seasoning, and salt. Increase heat to medium and cook, stirring constantly, for about 5 minutes.

Reduce heat to low and stir in sour cream until smooth. Stir in cornstarch and simmer until thickened, about 1 minute. Stir in fettuccine or spoon sauce over servings of pasta. Top with Parmesan cheese.

Bring a large pot of salted water to boil. Add fettuccine and cook until tender with a bite, 7 to 10 minutes. Remove fettuccine to a colander to drain, and reserve pasta water.

Meanwhile, heat olive oil and butter in a large nonstick skillet over medium heat. When butter has melted, swirl the skillet to mix with the oil.

Add asparagus and shallot to the skillet and cook, stirring, 2 to 3 minutes. Season with salt and pepper.

Add mushrooms and cook, stirring, about 2 minutes. Add garlic and Italian seasoning and cook an additional 30 seconds.

Stir in heavy cream and bring to a boil. Add grated Parmesan cheese and stir until melted. See note. Stir in 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.

Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.

Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.

Heat oil in a large skillet over medium-high heat. Add onion and mushrooms. Cook for 7 minutes. Add garlic and crushed chile flakes. Cook for 1 minute.

Stir in salt, broth, and pasta. Bring to a boil. Reduce heat, cover, and cook at a simmer for 10 minutes, stirring halfway through.

Turn off heat. Add spinach, cover, and let sit for 2 minutes. Stir in Parmesan and lemon juice. Serve immediately.

Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.

Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.

Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.

Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.

Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.

Bring a large pot of lightly salted water to a boil; cook gemelli in boiling water until tender yet firm to the bite, about 6 minutes. Drain and set aside.

Heat herb-infused olive oil in a large skillet over medium heat until shimmering. Cook and stir onion in hot oil for 2 minutes. Add asparagus and mushrooms; cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.

Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated.

Melt butter in the same skillet over medium heat. Add flour and cook, stirring constantly, until mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone until cheese is melted and sauce is smooth.

Pour sauce over pasta-vegetable mixture and stir to combine. Taste and adjust seasonings. Pour into the prepared baking dish. Toss remaining 1/3 cup Parmigiano-Reggiano with bread crumbs in a small bowl and sprinkle over casserole.

Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.

Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.

Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.

Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.

Preheat the oven to 375 degrees F (190 degrees C).

Toss sliced chicken with olive oil, garlic powder, onion powder, salt, and pepper in a baking dish. Add smashed garlic.

Bake in the preheated oven for 10 minutes; flip chicken over and continue to cook until no longer pink in the centers, about 8 minutes more.

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/4 cup pasta water.

Melt butter in a large pan over medium-high heat. Saute mushrooms in the butter until all water is released, 7 to 10 minutes. Add ham and minced garlic; cook and stir for 5 minutes. Whisk in cream; add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Add chicken, pasta, and Parmesan and cook until thickened. Serve.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Cook pasta in a large pot of boiling salted water 2 minutes less than the suggested time on the package directions. Drain, reserving 1 cup pasta cooking water. Return pasta to pot and keep warm.

Meanwhile, cook sausage in a 12-inch skillet over medium heat until browned, about 8 minutes. Transfer to paper towels to drain using a slotted spoon.

Add mushrooms, onion, and garlic to the skillet. Cook until liquid is released and has evaporated, and vegetables are tender, about 8 minutes.

Pour in soy sauce to the skillet. Cook and stir until soy sauce is absorbed by mushrooms, about 1 minute.

Transfer mushroom mixture to pot with the pasta.

Add 4 tablespoons butter to the skillet. When melted, whisk in flour, thyme, salt, and pepper. Cook and stir for 1 minute.

Add broth, half-and-half, and Dijon mustard to the skillet. Cook and stir until thickened and bubbly. Whisk in cheese and spinach until cheese is melted.

Add sauce and sausage to the pot with the pasta mixture, stir to combine. Thin sauce to desired consistency with reserved pasta water. Transfer to the prepared baking dish.

Melt remaining 1 tablespoon butter. Stir in panko and 1 tablespoon parsley. Sprinkle panko mixture over the pasta mixture.

Bake in the preheated oven until browned and bubbly, about 30 minutes.

Garnish with remaining 1 tablespoon parsley.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving about 1 cup pasta water.

Meanwhile, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; cook until soft, about 5 minutes. Increase heat to medium-high; cook and stir until reaches a simmer. Stir in flour, stirring constantly, until any are lumps smoothed out. Season with salt and black pepper; stirring constantly. Stir in cream, then stir in cheese and nutmeg, stirring constantly. Reduce heat to medium-low; simmer until thickened, stirring every 5 minutes to prevent lumps and sticking. You may need to reduce heat to low and add more butter.

Stir in linguine, adding splashes of reserved pasta water until reaches desired sauce consistency.

Fill a large pot with water and season with a generous amount of salt. Bring it to a boil over high heat.

Add the pasta and cook according to the package instructions. Reserve a cup of pasta water, then drain the pasta in a colander. Set the colander over the pasta pot so it stays warm.

Simply Recipes / Hannah Zimmerman

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden, 5 to 8 minutes. Add the mushrooms to a bowl or directly to the empty pasta pot.

Simply Recipes / Hannah Zimmerman

Carefully rinse and dry off the skillet that you used to cook the mushrooms, then put it back on the stove over medium heat. Add the butter to the skillet and let it melt. Add the garlic and sauté until fragrant, about 2 minutes.

Add the Parmesan, miso, and 1/2 cup reserved pasta water and stir until the cheese is melted and all ingredients are evenly combined, 2 to 4 minutes.

Simply Recipes / Hannah Zimmerman

Add the sauce to the pot with the pasta and mushrooms and toss until all of the pasta is coated in sauce. Add more pasta water, if needed, to thin out the sauce. Sprinkle with fresh herbs, if using.

Serve fresh. Store leftovers in a covered container in the fridge for up to 3 days.

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Simply Recipes / Hannah Zimmerman

Place dry mushrooms to soak in a bowl with 2 cups of warm water. Set aside.

Heat olive oil in a medium, thick-bottomed pot (4 or 5 quart) over medium heat. Add the minced onions and stir to coat with the olive oil.

Cook, stirring occasionally, until the onions turn a deep golden color, about 30 to 40 minutes. Adjust the heat lower if necessary to keep the onions from drying out.

Add the minced carrots and cook for 5 to 6 more minutes. Add the celery and cook until soft, about 10 more minutes. Add the garlic, parsley, rosemary, thyme, and marjoram. Cook for 4 to 5 minutes more.

The easiest way to do this we found is to pour the porcini and soaking liquid through a coffee filter, into a bowl or measuring cup. This helps remove any grit that may be lingering in the soaking liquid.

Finely chop the mushrooms and add to the vegetables in the pot.

Push the vegetables to one side of the pot and increase the heat to high. Add the 1/2 cup of red wine to the side of the pot without the vegetables and cook on high heat for 2 to 3 minutes.

Add the tomato sauce, 1 1/2 cups of the mushroom soaking liquid, the bouillon cube (break it up with your fingers as you add it), and the bay leaf to the pot.

Bring to a simmer and reduce the heat to low. Add ground black pepper to taste. Cover the pot and simmer, stirring occasionally, for 1 1/2 hours. Discard the bay leaf.

Serve over polenta or toss with ravioli or other pasta.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms but do not crowd the skillet. Brown mushrooms in butter, about 7 minutes. Add miso paste.

Carefully ladle out 1/2 cup pasta water from the boiling pot. Pour 1/4 cup pasta water to the pan with the mushrooms, stirring until incorporated. Add Parmesan cheese and whisk until cheese has melted. Add remaining 1/4 cup pasta water.

Drain cooked pasta and add to the skillet. Toss to combine and serve immediately.

Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, then cool. Transfer to a large bowl; toss with 3 tablespoons olive oil.

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onions and mushrooms; cook and stir until lightly brown. Gradually add heavy cream, stirring continuously. Add mint sprigs; cook and stir for 5 minutes.

Stir sugar into cream sauce; season with salt and black pepper. Remove mint sprigs with a slotted spoon or tongs. Stir in farfalle; toss to coat.

Place a Dutch oven or large skillet over medium-high heat and add the olive oil and butter. Once the butter has melted completely, add the onions and salt. Cook until the onions soften and release most of their liquid, stirring occasionally, about 10 minutes.

Reduce the heat to medium and sauté for another 15 to 25 minutes, or until the onions are deeply caramelized. Use a wooden spoon or spatula to stir frequently so the onions don’t burn.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Add the garlic and fresh thyme. Mix and cook until the garlic is fragrant, 2 to 3 minutes. Add the white wine and use a wooden spoon to scrape and deglaze the bottom of the pot.

Simply Recipes / Ciara Kehoe

Add the beef broth, water, and bay leaves. Cover with a lid and bring the mixture to a boil. Add the pasta and simmer, uncovered, until al dente, about 10 minutes, stirring occasionally to make sure the pasta doesn’t stick to the pan and is always mostly submerged in liquid.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Remove the pot from the heat and stir in the heavy cream, Worcestershire, and grated cheese. Remove the bay leaves and season with salt and pepper, to taste. The sauce will thicken as it cools a bit. Top with more cheese before serving.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe