PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC
Steps:
- Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.
PASTA WITH MUSHROOMS, SAGE, AND ROSEMARY
Make and share this Pasta With Mushrooms, Sage, and Rosemary recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Begin heating a large pot fill with water for the pasta.
- In a large nonstick skillet over medium heat, heat 1 tablespoon oil.
- Add in the onion; stir/saute for 5 minutes until tender.
- Add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices.
- Add in the garlic; continue to stir/saute until the liquid has evaporated.
- Add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed.
- Add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside.
- When the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta.
- Stir to make sure the pasta doesn't stick to the bottom of the pan.
- Cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta.
- Toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl.
- Sprinkle on the cheese and serve.
Nutrition Facts : Calories 495.8, Fat 10.7, SaturatedFat 2.5, Cholesterol 6.2, Sodium 336.5, Carbohydrate 77.9, Fiber 5.6, Sugar 8.2, Protein 18.6
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
BAKED CHEESY PASTA WITH WILD MUSHROOMS
A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.
Provided by Melissa Clark
Categories casseroles, pastas, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
- Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams
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CREAMY MUSHROOM PASTA RECIPE | BON APPéTIT
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4.4/5 (309)Author Andy BaraghaniServings 4Total Time 25 mins
- Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
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RIGATONI WITH MUSHROOMS, ROSEMARY AND PARMESAN
From gimmesomeoven.com
Estimated Reading Time 6 mins
- Cook pasta in a large pot of generously-salted boiling water al dente according to package instructions. Drain.
- Meanwhile, in a separate large sauté pan, add the butter (or olive oil) and cook over medium-high heat until melted. Add the onion, and sauté for 5 minutes, stirring occasionally, until it is soft and translucent. Add the garlic and mushrooms and continue cooking for an additional 4-5 minutes, stirring occasionally, until the mushrooms are browned and cooked through.
- Slowly pour in the wine, and give everything a good stir, being sure to scrape up any browned bits on the bottom of the pan. Let the mixture come to a boil and simmer for about 2-3 minutes, or until the wine is reduced by about half.
- Add in the crushed tomatoes, rosemary, and crushed red pepper, and gently stir to combine. Let the mixture continue cooking until it comes to simmer. Then reduce heat to medium-low, and simmer uncover for about 10 minutes so that the sauce slightly reduces.
MUSHROOM LOVERS PASTA - GIMME SOME OVEN
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4.9/5 (52)Estimated Reading Time 7 minsServings 4-6Total Time 40 mins
- Cook pasta* in a large stockpot of generously-salted water al dente, according to package instructions. Reserve 1 cup of the starchy pasta water, and set it aside. Then drain the pasta.
- Meanwhile, as the pasta is cooking, melt 1/4 cup (4 tablespoons) of the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook, tossing every minute or so, for 3-4 minutes or until lightly browned and softened. Add the garlic and cook for 1 more minute, stirring occasionally.
- Add the remaining butter, wine, veggie stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine. Continue cooking until the sauce reaches a simmer. Then let it continue to simmer for 5 more minutes, or until the liquid has reduced by about half. Remove and discard the rosemary sprigs (or you’re welcome to just leave them in there).
- Once the pasta and sauce are both ready to go, pour the sauce into the stockpot with the cooked pasta. Add the Parmesan cheese and 1/4 cup pine nuts, and toss the entire mixture until combined. Taste and season with extra salt, pepper and/or crushed red chili flakes if needed. And if you would like a saucier pasta, just stir in some of the reserved starchy pasta water.
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- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
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