GARLIC MUSHROOM PASTA BAKE
Make and share this Garlic Mushroom Pasta Bake recipe from Food.com.
Provided by Cuthieruthie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat halve the oil in a large frying pan.
- Fry the garlic and mushrooms over a high heat until just browned adding more oil if necessary.
- remove the pan from the heat and stir in the spinach.
- Meanwhile cook the pasta in a large pan of lightly salted water according to the packet instructions until just tender. Drain well and rinse under cold water.
- Preheat the oven to 190°C, 375°F, gas 5.
- Heat the butter in a pan, then stir in the flour and cook for 1 minute
- Gradually add the milk, whisking all the time. simmer for 2-3 minutes until thickened.
- Stir in the cheese and season with salt and freshly ground black pepper.
- Stir the pasta into the cheese sauce and add the mushroom and spinach mixture.
- Spoon into a large ovenproof dish and top with tomatoes.
- Bake for 20-25 minutes until golden and bubbling.
Nutrition Facts : Calories 449.4, Fat 20.2, SaturatedFat 8.7, Cholesterol 38, Sodium 199.4, Carbohydrate 55.8, Fiber 7.7, Sugar 1.8, Protein 14.1
GARLIC MUSHROOM PASTA
My mom used to make this for me as a kid. It is easy to whip up and can be modified. Change the veggies, add some bacon, use less garlic, whatever. Sometimes I've used one egg and stirred in some margarine (or butter or olive oil) but I like it best like this. This is sized as smaller servings, almost as a side dish size.
Provided by LittleGreyKitten
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 68.8 g, Cholesterol 97.4 mg, Fat 13.3 g, Fiber 3.4 g, Protein 17.7 g, SaturatedFat 3 g, Sodium 119.7 mg, Sugar 3.9 g
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.
BIG PASTA WITH MUSHROOM, PARSLEY, GARLIC AND THYME
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h
Yield 16 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste. Remove the pan from the heat and whisk in the milk. Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil. Let it bubble for about 5 minutes to get rid of the floury taste. Take off the heat and season with salt, pepper, and nutmeg.
- Melt 2 tablespoons butter and the oil in a large wide pan. Drain the porcini, reserving the liquid, and chop before adding to the pan with 3/4 cup chopped parsley, the dried or fresh thyme, and garlic. Stir for a couple of minutes then melt the remaining 1 stick of butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes. The mushrooms will appear dry at first but will eventually start to give off some liquid.
- Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring and add the sherry and let it bubble away. Turn off the heat when you have a bronzed, syrupy stew.
- Stir the mushroom mixture into the bechamel and add 1 cup of the Parmesan and the other 3/4 cup of the chopped parsley. Put a big pan of water on for the pasta, and when it boils, salt it well. Cook the pasta until al dente, then drain and add to the mushroomy white sauce, stirring it as best you can to get the pasta covered.
- Turn into the large roasting pan and sprinkle over the remaining 1 cup of Parmesan. Bake for 30 minutes or until the top begins to turn golden in places.
- When the tin comes out of the oven, decorate with the remaining 1/4 cup chopped parsley and some sprigs of fresh thyme.
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