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
CREMINI MUSHROOM PASTA WITH WILTED ARUGULA AND GOAT CHEESE
Categories Mushroom Pasta Low Fat Quick & Easy Goat Cheese Arugula Self
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.
CREMINI AND SPINACH CHEESY DITALINI SKILLET
I love a good skillet mac and cheese. Featuring loads of spinach and caramelized cremini mushrooms baked up with ditalini pasta in a lusciously creamy sauce.
Provided by Jonathan Charbz
Categories Baked Macaroni and Cheese
Time 1h15m
Yield 8
Number Of Ingredients 22
Steps:
- Bring a large pot of lightly salted water to a boil. Cook ditalini in the boiling water, stirring occasionally, until not quite done, about 9 minutes (it will continue to cook in the oven.) Strain and set aside.
- In the meantime, melt butter in a 12-inch cast iron skillet over medium heat. Add pepper flakes and garlic powder; let bubble for about 1 minute. Add onion, shallots, and a good pinch of salt and pepper; cook and stir until onion is translucent, about 5 minutes. Add mushrooms, thyme sprigs, and another generous pinch of salt and pepper; cook for 3 more minutes.
- Add spinach and another pinch of salt; cover and cook until spinach has wilted, 2 to 3 minutes. Add flour and mustard powder; stir until it has been fully absorbed. Cook and stir for 1 more minute.
- Slowly pour in milk, making sure to scrape the bottom for any crusty bits; continue until all of the milk has been absorbed. Bring to a boil. Reduce heat to medium-low and continue to stir until the rapid bubbling stops. Cover and simmer for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove the sauce from the heat. Pluck out and discard the thyme sprigs. Stir in Cheddar and mozzarella cheeses. Fold in cooked ditalini until everything is nice and combined.
- Whisk bread crumbs, garlic, 1 tablespoon Grana Padana cheese, thyme leaves, and a good pinch of salt and pepper for topping together in a bowl. Add 1 tablespoon olive oil at a time, working it into the crumbs until they are moistened and crumbly. Sprinkle over the skillet.
- Bake in the preheated oven until bubbly and golden on top, 20 to 25 minutes. Remove from the oven and set on a wire rack.
Nutrition Facts : Calories 420.4 calories, Carbohydrate 50.5 g, Cholesterol 42.3 mg, Fat 16.4 g, Fiber 3.1 g, Protein 19.9 g, SaturatedFat 8.8 g, Sodium 322.9 mg, Sugar 6.6 g
BEET SALAD WITH GOAT CHEESE TOASTS
A beet salad can be spectacular if you roast your own beets, specifically fresh ones, not vacuum-packed or canned. They take at least an hour to cook so it's a good idea to make them early, even two days in advance. Then, this tasty salad can be assembled in a few minutes. Choose any color beet, but the golden ones make an impression.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook beets: Place the beets in a small roasting dish, add water to a depth of about 1 inch and a generous pinch of salt. Cover tightly and bake at 375 degrees for about 1 hour, until beets can be pierced with a fork. (Alternatively, simmer beets on the stovetop for an hour in well-salted water.)
- Let cool slightly, then slip off skins while the beets are still warm. Cut beets into wedges and place in a small bowl. Beets may be cooked up to 2 days in advance.
- While the beets roast, make the vinaigrette: Place shallot and garlic in a small bowl or jar. Cover with vinegar and add a pinch of salt. Whisk in olive oil and add pepper.
- Prepare goat cheese: With a fork, stir herbs and lemon zest into goat cheese. Spread goat cheese mixture on baguette slices and set on a baking sheet. When ready to serve, bake until crisp and slightly browned, 10 minutes in a 375-degree oven or toaster oven. Toasts do not have to be piping hot when served.
- Whisk dressing and pour over beets, reserving 3 tablespoons. Add a pinch of salt and toss beets well. Leave to sit for a few minutes, then taste and adjust vinegar and salt - beets are notorious for needing more vinegar and salt.
- Thinly slice the fennel crosswise. Toss with a little salt and the reserved dressing. Arrange fennel on individual plates or a serving dish. Place dressed beets on fennel, then fluff fennel a bit. Garnish with goat cheese toasts and serve.
CREMINI & GOAT CHEESE PASTA
I tried this at my local Trader Joe's - SO yummy! The original recipe hand out said portobello mushrooms, but the samples were made with crimini.
Provided by Karen in MA
Categories Penne
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta as instructed on package, and save 2 cups of pasta water.
- In a large pan, saute onions in olive oil on a low flame until carmelized.
- Add mushrooms and add 2 more tablespoons of olive oil for around 10 more minutes on low flame.
- Combine pasta, mushrooms, and onions into a large serving bowl.
- Add crumbled goat cheese, and fluff until cheese is melted.
- Serve with 3-4 tablespoons of parmesan cheese.
- Add saved pasta water (hot) unitil mixture is wet.
- Sprinkle parsley.
Nutrition Facts : Calories 686.6, Fat 23.9, SaturatedFat 3.8, Cholesterol 3.3, Sodium 72.5, Carbohydrate 110, Fiber 15.3, Sugar 8.3, Protein 13.3
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- Cook pasta: Cook the pasta al dente according to package instructions. Reserve 1 cup of the pasta cooking water.
- Make sauce: Heat the butter in a skillet over medium-high heat. Add the garlic and sauté for 30 seconds to 1 minute, just until the garlic becomes aromatic. Add the goat cheese, half and half and stir. Whisk until smooth.
- Add pasta: Reduce the heat to medium. Add the cooked penne and 1/2 cup of the reserved pasta water to the skillet. Stir well to coat the pasta and let it bubble in the sauce for 1-2 minutes.
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