Spaghetti With Peas And Tomato Sauce And Mushrooms Recipes

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PASTA WITH TOMATO AND PEAS

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14



Pasta with Tomato and Peas image

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
  • Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

1 pound linguine
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan
1/4 cup grated Romano

GARLIC-TOMATO PASTA WITH PEAS

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9



Garlic-Tomato Pasta with Peas image

Steps:

  • Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until the edges start turning golden, about 1 minute. Add the tomato paste to the skillet and cook, stirring, 1 minute. Add the red pepper flakes, then add 1 1/2 cups of the boiling water; stir to dissolve the tomato paste. Simmer until reduced by half, about 5 minutes, adding the peas halfway through. Season with salt.
  • Meanwhile, add the pasta to the boiling water and cook until softened but not cooked through, 2 to 4 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the skillet along with the basil; toss over medium heat, adding more of the reserved cooking water if needed, until the pasta is al dente. Remove from the heat and stir in 1/4 cup parmesan. Top each serving with basil and the remaining parmesan.

Nutrition Facts : Calories 465 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 9 milligrams, Sodium 187 milligrams, Carbohydrate 63 grams, Fiber 4 grams, Protein 13 grams

Kosher salt
1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
3 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 cup frozen peas, thawed
10 ounces angel hair pasta
1/2 cup fresh basil, roughly chopped, plus more for topping
1/2 cup grated parmesan cheese (about 1 ounce)

SPAGHETTI WITH PEAS AND TOMATO SAUCE AND MUSHROOMS RECIPE - (4.6/5)

Provided by ladygourmet

Number Of Ingredients 23



Spaghetti with Peas and Tomato Sauce and Mushrooms Recipe - (4.6/5) image

Steps:

  • Heat a large frying pan with 2 tablespoons of olive oil. Add the sliced onion and garlic and sauté until the onion is transparent and the garlic is fragrant. Add the peas, crushed tomatoes, chicken broth, wine, parsley and seasonings. Gently simmer on low with the pan almost covered. (I use a metal, shallow baking pan to slightly cover my cast iron frying pan.) For the Mushrooms: Heat a medium sized frying pan with the olive oil and butter. Add the mushrooms, parsley, wine, salt and red pepper flakes and sauté for a minute or two. Set aside while preparing the spaghetti. Lift the spaghetti out of the water, draining as you lift, and into the sauce. Plate the spaghetti. Place the mushrooms in the pan the sauce was in to quickly reheat and top on the spaghetti. Garnish with grated cheese a drizzle of olive oil and dash of red pepper flakes.

For the Mushrooms:
1 cup of peas - fresh or frozen
1 medium onion - sliced
5 cloves of garlic - chopped
1/2 cup of chicken broth
2 tablespoons of wine
28 oz. can of crushed tomatoes
1/2 cup of fresh Italian parsley - chopped
3/4 tsp. salt
1/2 tsp. black pepper
1/4 - 1/2 tsp. red pepper flakes
1/2 tsp. dried oregano
Pinch of sugar
2 - 4 tablespoons olive oil
Fresh grated Romano or Parmesan cheese
1 lb. of De Cecco Organic Spaghetti
1 quart of button mushrooms - sliced
1 tablespoons wine
1/4 tsp. salt
1/4 tsp. red pepper flakes
1 tablespoon butter
1/4 cup fresh Italian parsley
2 tablespoons olive oil

PASTA WITH BACON AND PEAS

Pasta in a red sauce with bacon and peas.

Provided by ANGCHICK

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 6

Number Of Ingredients 12



Pasta with Bacon and Peas image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large pot over medium heat. Saute bacon, onion and garlic until lightly browned. Stir in tomato sauce. Season with parsley, basil, garlic powder and pepper. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas. Toss with pasta until evenly coated. Sprinkle top with Romano.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 72.1 g, Cholesterol 22.2 mg, Fat 9 g, Fiber 6.8 g, Protein 18.6 g, SaturatedFat 2.4 g, Sodium 1159.5 mg, Sugar 10.7 g

1 (16 ounce) package spaghetti
1 tablespoon olive oil
¼ pound turkey bacon, cut into small pieces
½ large onion, chopped
1 clove garlic, minced
2 (15 ounce) cans tomato sauce
1 ½ teaspoons chopped fresh parsley
¼ teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon pepper
1 (15 ounce) can peas, drained
¼ cup grated Romano cheese

PASTA WITH MORELS, PEAS AND PARMESAN

Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic. Even at $30 a pound, $7 or $8 seems well worth the price.

Provided by Mark Bittman

Categories     dinner, lunch, quick, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 6



Pasta With Morels, Peas and Parmesan image

Steps:

  • Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
  • Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
  • Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.

Nutrition Facts : @context http, Calories 895, UnsaturatedFat 13 grams, Carbohydrate 95 grams, Fat 40 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 24 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 1 gram

Salt and ground black pepper
1/2 cup fresh shelled peas
4 tablespoons butter
1/4 pound morels, about 8 medium
8 ounces pasta
1 cup finely grated Parmesan

FRESH PASTA WITH MEATBALLS AND MUSHROOMS

This was a recipe I saw on the Today show and it looked great...or maybe I needed to eat breakfast. Here is my answer to American spaghetti and meatballs, a delicate dish of fresh pasta with small rounds of veal flavored with mushrooms, sweet peas, and mint-and no tomato sauce in sight. Pasta alla chitarra is my first choice here, because the short strands are easiest to eat with the meatballs. But fresh tagliolini will also be delicious.

Provided by CunSwim

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 21



Fresh Pasta With Meatballs and Mushrooms image

Steps:

  • DIRECTIONS.
  • Place the meat in a large bowl, add the Parmigiano, egg yolk, bread crumbs, garlic, and parsley, and season well with salt and pepper. Mix thoroughly but delicately so as not to compress the meat, which would toughen it.
  • Take a piece of the meat mixture about the size of a small grape and roll the mixture between the palms of your hands into a small ball. Place on a plate, and repeat with the remaining meat mixture.
  • Line a large shallow plate with paper towels. Set aside.
  • Heat 1 cup of the olive oil in a 10- to 12-inch skillet over medium heat. Place only as many meatballs in the pan as you can without crowding them and panfry until browned and crisp on one side, about 3 minutes. Flip and cook until the other side is browned and crisp, about 2 minutes more. Remove the meatballs from the pan with a spatula and place on the prepared plate to drain. Repeat with any remaining meatballs.
  • Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Add the onion and sauté until translucent, about 4 minutes. Add the mushrooms, season with salt and pepper, and sauté 5 minutes. Add the peas, toss, and cook until the mushrooms release their liquid, about 2 to 3 minutes. Add the stock and mint and cook for another 5 minutes. Taste and, if necessary, adjust the seasoning. Add the meatballs, toss well, and set aside, covered, to keep warm.
  • Fill a 10-quart stockpot with 7 quarts (6.6 liters) of water. Add 2 tablespoons kosher salt and bring to a boil. Add the pasta and cook until al dente.
  • Reserve 1/2 cup of the cooking liquid, then drain the pasta and stir it into the sauce. Add the butter, the Parmigiano, and a few tablespoons of the reserved cooking water, and heat over very low heat. Taste and adjust the seasoning, then toss thoroughly, drizzling with more olive oil if desired.
  • Wine: A young sparkling Prosecco from the Veneto may seem an unusual selection for meatballs, but because these are made with veal, it's the perfect choice here.

Nutrition Facts : Calories 724.5, Fat 54.6, SaturatedFat 13.2, Cholesterol 91.1, Sodium 219.4, Carbohydrate 40.9, Fiber 3.1, Sugar 3.7, Protein 19.1

8 ounces ground veal
1/4 cup freshly grated parmigiano-reggiano cheese
1 large egg yolk
1/2 cup fresh breadcrumbs or 1/2 cup store-bought unseasoned breadcrumbs
1 small garlic clove, minced
2 teaspoons chopped fresh Italian parsley
kosher salt, and freshly ground
black pepper
1 cup olive oil, plus more
olive oil, for drizzling (optional)
2 tablespoons olive oil, plus more
olive oil, for drizzling (optional)
1 medium onion, chopped
12 ounces white button mushrooms, wiped clean, stems removed, and sliced 1/2 inch thick
kosher salt & freshly ground black pepper
1/2 cup fresh sweet peas or 1/2 cup thawed frozen tiny peas
1/2 cup vegetable stock or 1/2 cup vegetable broth, made with Knorr powdered bouillon
6 fresh mint leaves
1/2 lb pasta, alla chitarra (page 94) or 1/2 lb tagliolini made from fresh egg pasta dough (page 94)
4 tablespoons unsalted butter
1/4 cup freshly grated parmigiano-reggiano cheese

FETTUCCINE WITH MUSHROOMS AND TOMATOES

To perk up a plate of fettuccine, Phyllis Schmalz Eismann of Kansas City, Kansas gets saucy with mushrooms. "I can toss this dish together in 30 minutes on a busy weeknight. And it's elegant enough to serve as a vegetarian entree for guests."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13



Fettuccine with Mushrooms and Tomatoes image

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and green pepper in oil for 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., In a small bowl, combine the flour, milk, salt and pepper until smooth; gradually stir into mushroom mixture. Add tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses. Drain fettuccine; toss with sauce.

Nutrition Facts : Calories 387 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 662mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 5g fiber), Protein 23g protein.

1 package (12 ounces) fettuccine
1 pound fresh mushrooms, halved
1 large onion, chopped
1 large green pepper, chopped
1 teaspoon olive oil
4 garlic cloves, minced
3 tablespoons all-purpose flour
3 cups 1% milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup sun-dried tomatoes (not packed in oil), thinly sliced
1 cup shredded reduced-fat Swiss cheese
1/4 cup grated Parmesan cheese

MUSHROOM-BEEF SPAGHETTI SAUCE

"I got the recipe for this sauce in a recipe exchange and wish I could credit the person who gave it to me," says Meg Fisher of Marietta, Georgia. "My children love it! I added mushrooms, but if you'd like it even chunkier, add some bell pepper and other veggies, too."

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings.

Number Of Ingredients 15



Mushroom-Beef Spaghetti Sauce image

Steps:

  • In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. , Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Sprinkle with cheese if desired.

Nutrition Facts : Calories 115 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 493mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 cup reduced-sodium beef broth
2 tablespoons dried parsley flakes
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked whole wheat spaghetti
Shredded Parmesan cheese, optional

PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS

Simple and light on a warm summer night!

Provided by Laura DeMarte

Categories     Main Dish Recipes     Pasta

Time 21m

Yield 4

Number Of Ingredients 12



Pasta With Sugar Snap Peas, Parmesan and Mushrooms image

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
  • Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g

8 ounces penne pasta
1 (6 ounce) package sugar snap peas, or as desired
2 tablespoons olive oil, or more to taste
1 tablespoon margarine
8 white mushrooms, sliced
2 green onions, minced
1 clove garlic, minced
1 lemon, zested
1 tablespoon lemon juice
salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh mint

SPAGHETTI WITH TOMATOES, MUSHROOMS, AND PEPPERS

Made this up on the weekend and it was fantastic; am putting down what I remember because my husband can't stop talking about it!

Provided by Katzen

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10



Spaghetti With Tomatoes, Mushrooms, and Peppers image

Steps:

  • Cook pasta to al dente.
  • Warm olive oil slowly.
  • Add garlic, basil, oregano; heat gently for 10 minutes to allow flavours to mingle.
  • Saute mushrooms, pepper, and tomatoes in the oil/herb mixture.
  • Combine pasta and vegetable mix.
  • Stir in freshly grated Parmesan.

12 ounces multi-grain spaghetti
2 tablespoons olive oil
8 garlic cloves, minced
2 tablespoons basil
1 tablespoon oregano
8 ounces sliced mushrooms
1 yellow pepper, sliced into matchsticks
1 pint grape tomatoes, sliced in halves or 1 pint cherry tomatoes, cut into quarters
1 (14 ounce) can Italian tomatoes (optional)
5 ounces parmesan cheese, freshly grated

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From tastycraze.com


PASTA WITH MUSHROOMS AND PEAS - FOOLPROOF LIVING
To make the mushroom pea sauce: Heat 2 tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and cook for 3-4 minutes or until they are softened. Stir in the garlic and cook stirring constantly for 30 seconds. Add in the rest of the (2 tablespoons) butter and 1 tablespoon of all purpose flour.
From foolproofliving.com


SPAGHETTI IN CREAM CHEESE SAUCE WITH MUSHROOMS AND TOMATOES
Add the milk and stir until the milk and cream cheese are combined. Stir in the salt and pepper. Add the mushrooms back to the sauté pan. Add the cooked pasta as well. Toss to combine. Once the pasta is well coated and reheated (approximately 2 minutes) add the chopped tomatoes, parmesan, and parsley. Toss once again.
From lordbyronskitchen.com


PARMESAN, ONIONS AND MUSHROOM PASTA WITH PEAS AND TRUFFLE OIL
Instructions. Prepare Bowtie Pasta according to directions. Meanwhile, combine the butter and flour in a saucepan over low heat. Stir frequently, making a roux. Cook for 5-10 minutes. Do not burn. Add in cream and milk, stir until smooth. Add in shredded cheese. Continue stirring until well combined and melted.
From doughmesstic.com


PASTA IN TOMATO SAUCE WITH PEAS - MARIA'S MIXING BOWL
Stir over medium heat for 2 minutes add tomatoes. Stir for 2 minutes , cover and lower heat a little bit . Check after a few minutes. The tomatoes should burst open at this point. Add basil and salt and pepper. Lower heat, add peas and 1/4 cup pasta water. Cover for at 5 minute. At this point the peas should be done.
From mariasmixingbowl.com


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