Mushroom And Herb Sauce For Pasta Recipes

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PASTA WITH MUSHROOMS, FRIED EGGS AND HERBS

This fall-inspired, earthy pasta uses a combination of mushrooms for depth of flavor and is topped with a runny egg, which silkens up the sauce. Supermarkets these days generally have a good selection of different varieties such as cremini and shiitake, but if your standard white-button mushroom is all that's available, this dish will still be a winner. If you're not feeling pasta, the mushrooms are equally good served on top of creamy polenta or on their own. Red wine not optional.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14



Pasta With Mushrooms, Fried Eggs and Herbs image

Steps:

  • Bring a large pot of well-salted water to a boil and cook pasta until it's al dente, 1 to 2 minutes less than package directions. Drain, reserving 1 1/2 cups pasta water.
  • Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry until the undersides are golden and crispy and the yolk is still runny, 2 to 4 minutes. Using a spatula, transfer eggs to a paper towel-lined plate.
  • Heat 2 tablespoons of butter and the remaining olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt.
  • Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and toss again to combine, adding more of the pasta water as needed to loosen up the sauce.
  • Serve in bowls with a fried egg on top of each portion and scatter with the mint, if using. Pass additional grated cheese at the table and drizzle with a bit more of the olive oil if desired.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 21 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 609 milligrams, Sugar 6 grams, TransFat 0 grams

Kosher salt
1 pound rigatoni or mezzi rigatoni
3 tablespoons olive oil, plus more for serving
4 large eggs
Black pepper
4 tablespoons unsalted butter
1 1/2 pounds mixed mushrooms such as cremini, white button and shiitake, trimmed and roughly torn or chopped
1 large shallot, finely chopped
2 garlic cloves, finely chopped
2 teaspoons thyme, finely chopped
1/2 teaspoon red-pepper flakes
1/4 cup grated pecorino or Parmesan, plus more for serving
1/4 cup roughly chopped Italian parsley, leaves and tender stems
2 tablespoons torn mint, for garnish (optional, but recommended)

MUSHROOM SAUCE FOR PASTA

A rich mushroom sauce perfect for lasagna.

Provided by Karen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Yield 8

Number Of Ingredients 7



Mushroom Sauce for Pasta image

Steps:

  • In a sauce pan over medium heat cook the onions, green pepper, red pepper, mushrooms and butter until mushrooms are tender. Stir in the cream of chicken sup and milk. Cook until smooth.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 5.6 g, Cholesterol 19.1 mg, Fat 8.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.4 g, Sodium 296.5 mg, Sugar 1.9 g

½ cup chopped onion
½ cup chopped green bell pepper
½ cup red bell pepper, chopped
1 ½ cups fresh sliced mushrooms
4 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
⅓ cup milk

CREAMY MUSHROOM PASTA

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11



Creamy mushroom pasta image

Steps:

  • Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
  • Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
  • Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
  • Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

PASTA WITH CREAMY HERB MUSHROOM SAUCE

Mushroom sauce provides a wonderful addition to this pasta dish that's ready in just 20 minutes - a perfect side for your Halloween meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 11



Pasta with Creamy Herb Mushroom Sauce image

Steps:

  • Cook and drain pasta as directed on package; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 8 to 10 minutes, stirring occasionally, until soft and golden. Add mushrooms, chopped sage and thyme; cook until mushrooms are tender, about 5 minutes. Stir in whipping cream, cheese, salt and pepper.
  • Pour sauce over cooked pasta; toss gently to coat. Garnish with herbs.

Nutrition Facts : Calories 386, Carbohydrate 36 g, Fat 3, Fiber 3 1/2 g, Protein 12 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 424 mg

8 oz uncooked pappardelle pasta
2 tablespoons butter or margarine
1 medium sweet onion, thinly sliced, separated into rings
4 packages (4 oz each) wild mushroom blend
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh sage or thyme leaves, if desired

HERBY MUSHROOM PASTA

A quick, low-fat idea for a midweek supper - good if you're on a budget.

Provided by CJ Jackson

Categories     Dinner, Lunch, Pasta, Supper

Time 20m

Number Of Ingredients 7



Herby mushroom pasta image

Steps:

  • Put the mushrooms, mustard, garlic and vegetable stock into a frying pan, bring to the boil and simmer for 5 mins or until the stock has nearly all evaporated and the mushrooms are soft.
  • Meanwhile, cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and serve straightaway.

Nutrition Facts : Calories 235 calories, Fat 2 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.25 milligram of sodium

250g field or portobello mushrooms , thickly sliced
2 tsp wholegrain mustard
3 garlic cloves , sliced or crushed
150ml vegetable stock (from a cube is fine)
250g penne pasta (or other tube shapes)
3 tbsp flat-leaf parsley , chopped
zest 1 lemon

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