Pasta With Mushrooms Tomatoes And Broccoli Cream Recipes

Steps:

• Cook pasta until al dente,drain and toss with 1 tbl.
• olive oil.
• Heat 3 tbls.
• olive oil in a large skillet,add the mushrooms and saute quickly over high heat until golden Rmove from heat and add cream,tomatoes and seasonings.
• Mix well and cool to room temperature.
• Toss the mushroom,tomato and cream mix with the pasta.
• Add the broccoli just before serving and toss gently again.
• Taste for seasonings and adjust to your liking.
• Serve at room temperature and pass the grated Parmesan separately.

Steps:

• Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
• Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
• Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.

Steps:

• Cut broccoli into florets with 1 inch stem.
• Drop broccoli into pot of boiling salted water.
• Boil until easily pierced with a knife.
• Drain.
• In a sauté pan add butter and broccoli.
• Cook over medium-low heat until broccoli is broken down and all the moisture is cooked off.
• Place broccoli in a blender or food processor.
• Add milk and olive oil and puree until a smooth cream (add more milk if needed to make creamy).
• Season with salt and pepper.
• Set broccoli cream aside.
• Cook pasta.
• In sauté pan, head 2 TB olive oil over medium heat.
• Add mushrooms and cook a couple minutes.
• Add chopped thyme and garlic.
• Before garlic begins to brown, deglaze with wine (or broth) and simmer until almost dry.
• Drain pasta and toss with mushroom mixture and lightly toss in chopped tomato.
• On each plate layer broccoli puree with pasta on top.
• Season with salt and pepper, top with cheese.

Steps:

• Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.
• Heat oil in heavy large skillet over medium-high heat. Add mushrooms and stemmed shiitake) and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

Steps:

• Boil a kettle of water and score a large cross into each tomato. Place the tomatoes into the boiling water until the skin begins to peel. Remove the skin from the tomatoes.
• Place the tomatoes into a food blender to make the tomato puree.
• In a large frying pan or wok, add olive oil and fry the chopped onion until soft. Add the mushrooms and garlic and continue frying until the mushrooms are also soft.
• Poor in the red wine and continue frying for one minute. Add the tomato puree along with the herbs and simmer for 15-20 minutes until the sauce is of the desired consistency. Season with salt and pepper to taste.
• Cook the pasta in boiling water for around 4-5 minutes (depends on brand) and then stir into the sauce. Serve imediataly topped with parmesan.

Steps:

• Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
• Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
• When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.

Steps:

• Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot.
• Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

Steps:

• In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender., Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.