SPAGHETTI WITH MUSHROOM TOMATO SAUCE
This delicious and easy pasta dish will soon be a regular weeknight meal. It's impressive enough for dinner guests too!
Provided by Erren Hart
Categories Main
Time 30m
Number Of Ingredients 9
Steps:
- Bring a large pot of water seasoned with salt to a boil. Add the spaghetti and cook according to the directions on the box until al dente. Before draining reserve a half cup of the cooking water.
- Meanwhile, in a large saute pan, heat the olive oil over high heat. Add the shallot; cook until light golden brown, about 5 minutes. Add the garlic cook another minute to soften. Add mushrooms; cook until they release their liquid and it evaporates (about 8 to 10 minutes).
- Add wine, tomatoes and chopped parsley. Season with salt and pepper to taste. Reduce heat to medium; cook until the consistency of a thick sauce, about 5 minutes.
- Transfer the drained spaghetti to the skillet with the tomato sauce, toss until coated. If it seems too thick, add pasta water as needed to loosen and serve.
Nutrition Facts : Calories 445 kcal, Carbohydrate 73 g, Protein 13 g, Fat 7 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
EASY SPAGHETTI WITH CREMINI MUSHROOMS
Sub tomato sauce for mouthwatering cremini mushrooms and shallots in balsamic vinaigrette in this spaghetti recipe. You'll love Easy Spaghetti with Cremini Mushrooms and it loves you right back.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium heat. Add mushrooms, shallots and garlic; cook 4 to 5 min. or until mushrooms and shallots are tender, stirring frequently.
- Drain spaghetti, reserving 1/4 cup cooking water. Stir reserved cooking water into mushroom mixture.
- Serve spaghetti topped with mushroom mixture and cheese.
Nutrition Facts : Calories 200, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
EASY CREMINI MUSHROOM PASTA
This creamy pasta with cremini mushrooms is a tasty change from tomato or pesto sauce; on the table in about half an hour!
Provided by JustAddKetchup
Categories Fruits and Vegetables Mushrooms Crimini
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- 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 to thin out sauce later if necessary.
- Meanwhile, heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic in the hot butter until soft, about 5 minutes. Bring to a simmer over medium-high heat while stirring. Add flour, stirring constantly, to smooth out any lumps. Season with salt and pepper and continue to stir. Stir in cream; add cheese and nutmeg. Keep stirring; turn heat down to medium-low. Let simmer until thickened, stirring every 5 minutes to prevent lumps and sticking; you may need to turn heat down to low and add more butter.
- Mix in the cooked pasta and add splashes of reserved pasta water as needed to reach desired sauce consistency.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 48 g, Cholesterol 84 mg, Fat 26.6 g, Fiber 3.6 g, Protein 11.2 g, SaturatedFat 16.1 g, Sodium 622.3 mg, Sugar 2.9 g
SPAGHETTI WITH CREMINI MUSHROOMS, LEMON, AND THYME
Time 45m
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Cook pasta in a large pot ofboiling salted water until barely al dente.
- While pasta is cooking, stir together bread crumbs, 1 tablespoon olive oil, and 1/4 teaspoon salt in a bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until golden, 3 to 5 minutes, then return to bowl.
- Heat 2 tablespoons butter and remaining 2 tablespoons oil in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring, until golden, about 4 minutes. Add zest and garlic and sauté, stirring, until mushrooms exude liquid, about 3 minutes. Add Worcestershire sauce and lemon juice and cook until most of liquid is evaporated, about 2 minutes. Stir in thyme, pepper, and remaining 3/4 teaspoon salt.
- Reserve 1 cup pasta cooking water, then drain pasta in a colander.
- Transfer mushrooms to pasta pot, then add 1/2 cup reserved cooking water and bring to a boil. Stir in parsley and remaining 2 tablespoons butter. Return pasta to pot and add cheese, tossing to combine. If pasta seems dry, moisten with more cooking water.
- Serve pasta sprinkled with bread crumbs and additional cheese.
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