Penne With Mushroom Sauce Chef Boyardee Recipes

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PENNE WITH MUSHROOMS

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8



Penne with Mushrooms image

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
  • In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

PENNE PASTA WITH MUSHROOMS IN MUSHROOM SAUCE

DELICIOUS!!! great vegetarian dish (just substitute vegetable broth for chicken broth), and even if you're not a vegetarian- still an amasing dish!! lots of mushroom and garlic flavor and very easy and quick to make! adapted from garlicky portabella mushrooms.

Provided by seabeewife401

Categories     Penne

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 11



Penne Pasta With Mushrooms in Mushroom Sauce image

Steps:

  • prepare pasta as directed.
  • place sliced mushrooms, olive oil, garlic and parsley in a pan on medium heat.
  • heat mushrooms for approximately 5 minutes.
  • add chicken broth, milk, and wondra to mushrooms.
  • stir until thickened.
  • add salt and pepper to taste.
  • serve over pasta, add parmesan cheese.

Nutrition Facts : Calories 1113.9, Fat 50.1, SaturatedFat 9.2, Cholesterol 17.1, Sodium 640.2, Carbohydrate 149, Fiber 20.7, Sugar 3.8, Protein 23.6

3 large portabella mushrooms (sliced)
1 (12 ounce) package penne pasta
4 -6 garlic cloves (minced)
2 tablespoons parsley
6 tablespoons olive oil
1 (12 ounce) can chicken broth
1 cup milk
3 tablespoons Wondra Flour (or any thickening flour)
salt
pepper
parmesan cheese (optional)

PENNE WITH MUSHROOM SAUCE

From Cooking Light. Serving size: 1 cup. Per serving: 301 calories, 7.1 g fat, 10.4 g protein, 49.4 g carb, 3.1 g fiber, 16 mg cholesterol.

Provided by ratherbeswimmin

Categories     Penne

Time 1h46m

Yield 4 serving(s)

Number Of Ingredients 14



Penne With Mushroom Sauce image

Steps:

  • Melt 1 tablespoon butter in a nonstick skillet over medium-high heat.
  • Add in onion, celery, and carrot; stir/saute for 5 minutes.
  • Stir in tomato paste; cook 2 minutes, stirring continually.
  • Add in wine; cook for 10 minutes or until liquid almost evaporates.
  • Stir in thyme, pepper, and consomme; bring to a boil; cook until reduced to 1 cup (about 3 minutes).
  • Strain through a sieve into a bowl; discard solids; keep consomme mixture warm.
  • Melt 1 tablespoon butter in a pan over medium-high heat.
  • Add in mushrooms; stir/saute for 5 minutes.
  • Add in consomme mixture; bring to a boil.
  • Lower heat, and simmer 5 minutes.
  • Combine water and cornstarch, add to mushroom mixture along with salt; bring to a boil.
  • Cook 1 minute.
  • Combine pasta and sauce; tossing gently to coat.

Nutrition Facts : Calories 540.9, Fat 7.6, SaturatedFat 4, Cholesterol 15.3, Sodium 569.2, Carbohydrate 87.6, Fiber 4.8, Sugar 5.3, Protein 19.4

2 tablespoons butter, divided
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1 1/2 tablespoons tomato paste
1 cup dry red wine
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 (10 1/2 ounce) can beef consomme
1 (8 ounce) package sliced mushrooms
1 tablespoon water
1 teaspoon cornstarch
1/8 teaspoon salt
4 cups hot cooked penne rigate

PENNE WITH MUSHROOM PESTO

Categories     Mushroom     Pasta     Sauté     Quick & Easy     Spring     Gourmet

Yield Serves 6

Number Of Ingredients 10



Penne with Mushroom Pesto image

Steps:

  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  • Make pesto:
  • In a 10- to 12-inch non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
  • In a food processor purée mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
  • Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
  • In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.

For pesto
4 tablespoons extra-virgin olive oil
a 10-ounce package fresh white mushrooms, chopped fine (preferably in a food processor)
1 tablespoon Worcestershire sauce
1 tablespoon medium-dry Sherry if desired
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 cup pine nuts
1/4 cup freshly grated Parmesan
1/2 cup packed fresh parsley leaves, washed well and spun dry
1 pound penne rigate (ridged penne) or other tubular pasta

PENNE WITH MUSHROOM SAUCE (CHEF BOYARDEE)

Who among us doesn't have fond childhood memories of Chef Boyardee? Whether it was that boxed pizza or the canned ravioli, we all love that kind of comfort food. "Delicious Memories: Recipes and Stories from the Chef Boyardee Family", by Anna Boiardi, is a must have ISBN:978-1-58479-906-1. Hector Boiardi (the REAL Chef...

Provided by Sherry Blizzard

Categories     Pasta

Time 1h45m

Number Of Ingredients 10



Penne with Mushroom Sauce (Chef Boyardee) image

Steps:

  • 1. Here is what you need.
  • 2. Put 2 cups water in a saucepan and add dried mushrooms. Bring to a boil, cover and set aside until cool. (I had to do this a few times because I didn't feel the mushrooms were soft and tender enough). Use your fingers to feel the mushrooms. They should be soft, yet meaty.
  • 3. DO NOT THROW OUT THE LIQUID. Drain the mushrooms in a colander, reserving the liquid. Set the mushroom liquid aside. Rinse the mushrooms in the colander, (cleaning out any dirt or grit remaining) lay out on a paper towel to drain.
  • 4. Finely, chop the mushrooms. You don't want great big pieces, but because you are using dried mushrooms, they retain a slight "meatiness" that fresh mushrooms would not. Set the chopped mushrooms aside.
  • 5. Rinse the colander, line with paper towels, put a bowl or a measuring cup under the colander to collect the "cleaned" mushroom broth. You want to put the liquid through paper towels to catch any dirt or grit.
  • 6. Melt butter and oil in a large skillet, toss in onions and let cook on low 7-8 minutes until fragrant and translucent.
  • 7. Add mushrooms, mushroom liquid you saved, pureed tomatoes, salt and pepper. Let this bubble gently on the stove for about 45 minutes, stirring occasionally. You will notice it thickening just a little. Taste to adjust, salt and pepper more if needed.
  • 8. At about 25 minutes into the sauce bubbling, start your pasta. Bring a large pot of water to a boil. When boiling, add salt (you want your water salty). Cook pasta to al dente. Leaving it just a little firm makes this a great dish as both a main course or a side dish.
  • 9. Drain pasta well, add sauce and mix well.
  • 10. Notes: The original recipe calls for 1 32-oz can of plum tomatoes (Italian) and pureed through a food mill. My gut instinct was to add garlic. I'm GLAD I didn't! I could see adding a few red pepper flakes if you so desire. I didn't.

2 c water
1 oz dried porcini mushrooms (i used a prepackaged mixture of dried mushrooms)
3 Tbsp butter
3 Tbsp extra-virgin olive oil
1 medium onion, diced
1 box 26.6 oz pomi strained tomatoes (see note below)
1 can(s) 10.7 oz hunts tomato puree
salt and pepper
1 lb penne pasta (al dente) (use gluten free if you want it to be gluten free)
optional: red pepper flakes, parmesan cheese

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