PASTA WITH MUSHROOMS AND PROSCIUTTO
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Dinner Mushroom Prosciutto Shallot Quick & Easy
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
- Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
CREAMY MUSHROOM PASTA WITH PROSCUITTO RECIPE - (4.5/5)
Provided by hanley89
Number Of Ingredients 15
Steps:
- 1.Bring a large pot of salted water to a boil. Add Penne and Peas and cook pasta until al dente. Drain Pasta and reserve 1/2 cup of pasta water 2. While pasta is cooking place dried porcini mushrooms and chicken stock in a small saucepan, bring to a boil, then simmer until mushrooms are softened about 8-10 minutes.Puree mixture in food processor and set aside 3. In a large non stick skillet, add the extra virgin olive oil and heat the oil over medium high heat.Add the proscuitto and stir until the fat renders, about 3-5 minutes. Add mushrooms and cook until browned about 10 minutes. Add the shallots, garlic and salt, season with black pepper to taste.Stir for one minute, then add heavy cream and marsala wine. Stir im mushroom puree and cook at a fairly rapid boil, stirring, about 10 minutes 4. Add the pasta and reserved pasta water to the sauce. Add the cheese as you are tossing Serve with a salad and bread
PASTA WITH MUSHROOMS AND PROSCIUTTO
This pasta has a delicious garlic cream sauce which is a fabulous base for the mushrooms and proscuitto. Definitely comfort food at its best and quick gourmet, which is what I love to cook!
Provided by quikgourmet
Categories European
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- While water is heating to cook the pasta, bring the broth, garlic, cream, and red pepper to a boil in a separate saucepan.
- Reduce the heat and let it simmer for 20 minutes to allow it to thicken.
- You'll know it's thickened when the cream coats the back of the spoon.
- Remove from heat.
- Cook pasta; while it's cooking, melt butter in a skillet over medium heat.
- Add mushrooms and proscuitto; cook until tender, about 10 minutes, and then remove from heat.
- Drain the pasta and place it back into the same pot.
- Add the cream and the mushroom/proscuitto mixture.
- Stir over low heat until the pasta is mixed with the sauce and all is warmed.
- Toss with the parmesan cheese.
- Cover and let it stand for 1 minute, and then transfer to your favorite pasta bowl and serve.
Nutrition Facts : Calories 745.8, Fat 41.8, SaturatedFat 25, Cholesterol 140.9, Sodium 636, Carbohydrate 70.8, Fiber 3.6, Sugar 3.5, Protein 23
SPAGHETTI WITH GARLIC MUSHROOMS & PROSCIUTTO
Whip up this easy pasta dish which is low calorie but big on flavour - sprinkle with parsley and walnut pieces for extra colour and crunch
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat a large non-stick frying pan and dry-fry the prosciutto in batches until crisp. Set aside. Add the oil to the pan with the onions and garlic. Cook until the onion and garlic soften and start to turn golden.
- Boil the spaghetti, following pack instructions. Meanwhile, pile the mushrooms into the pan with the onions and cook, stirring frequently, until they reduce and start to colour. Add the tarragon or thyme and the walnuts, and cook for a few mins more.
- Drain the spaghetti, reserving a little water. Toss the spaghetti with the garlic mushrooms and parsley and, if the mix looks a little dry, splash in a small amount of the cooking water to moisten it. Slice or tear the crispy prosciutto and toss through before serving.
Nutrition Facts : Calories 322 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.2 milligram of sodium
CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO
Nice pasta dish that is very versatile. I have added sun-dried tomatoes and different veggies. From Bon Appetit, October 1995.
Provided by lazyme
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup parmesan cheese; cover and keep warm.
- Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional parmesan cheese separately.
Nutrition Facts : Calories 612.6, Fat 25.4, SaturatedFat 14.7, Cholesterol 79.8, Sodium 488, Carbohydrate 81.6, Fiber 12.2, Sugar 4.8, Protein 18.5
CREAMY PROSCIUTTO PASTA
I'm always looking for dinners that I can put together quickly. I re-created a favorite pasta dish from an Italian restaurant by using grocery store convenience products. Add crusty bread and a salad for a complete meal. -Christine Ward, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in spinach just until wilted. , Stir in Alfredo sauce; cook until heated through, 1-2 minutes, stirring occasionally. Add prosciutto and fettuccine; toss to combine. If desired, top with pepper to serve.
Nutrition Facts : Calories 458 calories, Fat 19g fat (11g saturated fat), Cholesterol 97mg cholesterol, Sodium 1188mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 24g protein.
CHEF JOHN'S CREAMY MUSHROOM PASTA
A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the 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. Mix chicken stock into mushroom mixture; 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.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
- Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
- Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 33.6 g, Cholesterol 60.6 mg, Fat 22.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 11.3 g, Sodium 371.3 mg, Sugar 2.7 g
CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO
Categories Garlic Mushroom Pasta Pork Pea Fall Prosciutto Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
- Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.
MUSHROOM PROSCIUTTO PASTA
If prosciutto is not available at your deli counter, substitute diced ham.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add prosciutto; saute for 3 minutes. , In a small bowl, combine cornstarch and cream until smooth; stir into the skillet. Add parsley and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the skillet and stir to coat. Sprinkle with cheese if desired.
Nutrition Facts : Calories 622 calories, Fat 38g fat (22g saturated fat), Cholesterol 144mg cholesterol, Sodium 622mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
More about "creamy mushroom pasta with proscuitto recipe 455"
WATCH PASTA WITH MUSHROOMS AND PROSCIUTTO | BON APPéTIT
From bonappetit.com
Author Condé Nast
CREAMY MUSHROOM PASTA RECIPE | BON APPéTIT
From bonappetit.com
CREAMY MUSHROOM PASTA | RECIPETIN EATS
From recipetineats.com
CREAMY GARLIC MUSHROOM PASTA (SECRET SAUCE) - THE …
From themediterraneandish.com
CREAMY PASTA WITH PROSCIUTTO | COOKTORIA
From cooktoria.com
PASTA WITH MUSHROOMS AND PROSCIUTTO RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (80)Estimated Reading Time 6 minsServings 4Published Sep 20, 2016
CREAMY MUSHROOM PASTA WITH CRISPY PROSCIUTTO | THE MAD TABLE …
From youtube.com
CREAMY LEMON PAPPARDELLE WITH CRISPY PROSCIUTTO - BON APPéTIT
From bonappetit.com
CREAMY PASTA WITH MUSHROOMS (PASTA AI FUNGHI) RECIPE - SERIOUS …
From seriouseats.com
SPRING PASTA WITH CRISPY PROSCIUTTO, PEAS, MUSHROOMS AND PARMESAN
From entertainingwithbeth.com
CREAMY MUSHROOM PASTA WITH PROSCUITTO RECIPE 455 FOOD
From topnaturalrecipes.com
PROSCIUTTO PASTA WITH MUSHROOMS & BROWN BUTTER BREADCRUMBS
From blueapron.com
PASTA WITH MUSHROOMS AND PROSCIUTTO | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
CARAMELIZED MUSHROOM PASTA WITH CRISPY PROSCIUTTO - PUREWOW
From purewow.com
You'll also love