10 Minute Mushroom Spaghetti Sauce Recipes

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10-MINUTE MUSHROOM CARBONARA



10-Minute Mushroom Carbonara image

This is a quick and easy upgrade to weeknight spaghetti dinner. I tend to make this low sodium, but you may want to add salt in the pasta water and while the mushrooms are cooking.

Provided by Ryan Schroeder

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 17m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package spaghetti
½ pound sliced fresh mushrooms
1 tablespoon olive oil
2 cloves garlic
3 eggs
½ cup freshly grated Parmesan cheese divided

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
  • Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
  • Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 57.8 g, Cholesterol 98.9 mg, Fat 7.9 g, Fiber 2.8 g, Protein 16.7 g, SaturatedFat 2.5 g, Sodium 143.5 mg, Sugar 2.9 g

CREAMY MUSHROOM SPAGHETTI



Creamy Mushroom Spaghetti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Salt
1 pound whole-wheat or whole-grain spaghetti
1 1/2 pounds mixed mushrooms - shiitake, crimini, any that catch your eye at market
1/3 cup extra-virgin olive oil, eyeball it
2 leeks
3 to 4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons finely chopped fresh thyme leaves
1/2 cup dry white wine
1/2 cup cream
Grated Parmigiano-Reggiano or Romano, for topping

Steps:

  • Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
  • Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
  • Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
  • While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
  • Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.

10 MINUTE TOMATO SAUCE FROM AMERICA'S TEST KITCHEN



10 Minute Tomato Sauce from America's Test Kitchen image

Fresh tasting pasta sauce using canned crushed tomatoes as described on America's Test Kitchens. Use either Muir Glenn or Tuttoroso crushed tomatoes because they use a lower processing temperature in the canning process and therefore are fresher tasting than other brands. Recipe Notes: According to the chefs, grating the onions instead of chopping allows them to carmelize more quickly. The butter is used because saturated fats helps the onions stay sweet. Olive oil contains unsaturated fats that react with an enzyme in the onion that can result in a bitter taste. Using crushed tomatoes is preferable to other forms. The chefs apparently expended a great deal of effort in developing this simple recipe so it is suggested that it be followed closely in order to acheive a fresh tasting sauce from canned tomatoes.

Provided by ks100

Categories     Spaghetti

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup onion, grated
2 tablespoons butter
1/4 teaspoon dried oregano
1/2 teaspoon salt
2 garlic cloves, crushed
1 (28 ounce) can crushed tomatoes
1/4 teaspoon sugar
1 tablespoon olive oil
2 tablespoons fresh basil, chopped

Steps:

  • Melt butter in saucepan over medium heat. Add 1/4 cup grated onion. Saute 2 minutes. Add oregano and 1/2 tsp salt. Cook with stirring 3 minutes until onions begin to brown. Add crushed garlic. Cook 30 seconds. Add crushed tomatoes and sugar. Turn heat to high and cook with stirring until simmering. Turn heat to medium low. Simmer 10 minutes. Remove from heat. Stir in olive oil and basil. Season with salt and pepper to taste. Serve over pasta.

Nutrition Facts : Calories 152, Fat 9.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 604.1, Carbohydrate 16.2, Fiber 4, Sugar 0.7, Protein 3.6

10 MINUTE MUSHROOM SPAGHETTI SAUCE



10 Minute Mushroom Spaghetti Sauce image

Make and share this 10 Minute Mushroom Spaghetti Sauce recipe from Food.com.

Provided by Claire Chartrand

Categories     Canadian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup oil
1 onion, minced
1/4 cup parsley, chopped
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
1/2 lb mushroom, cut or sliced
1 cup tomatoes (fresh or canned)
1/8 teaspoon pepper

Steps:

  • Heat oil; brown garlic, onion, mushrooms and parsley.
  • Add all other ingredients.
  • Simmer 10 minutes.

SPAGHETTI WITH MUSHROOM TOMATO SAUCE



Spaghetti With Mushroom Tomato Sauce image

This delicious and easy pasta dish will soon be a regular weeknight meal. It's impressive enough for dinner guests too!

Provided by Erren Hart

Categories     Main

Time 30m

Number Of Ingredients 9

1 pound spaghetti
2 tablespoons olive oil (plus a little for drizzling at the end)
1 shallot (chopped)
4 cloves garlic (minced)
10 ounces cremini mushroom (sliced)
1 cup wine (red or white whatever you prefer)
1 14 ounces can crushed tomatoes
a good handful fresh parsley (chopped)
Salt and pepper (to taste)

Steps:

  • Bring a large pot of water seasoned with salt to a boil. Add the spaghetti and cook according to the directions on the box until al dente. Before draining reserve a half cup of the cooking water.
  • Meanwhile, in a large saute pan, heat the olive oil over high heat. Add the shallot; cook until light golden brown, about 5 minutes. Add the garlic cook another minute to soften. Add mushrooms; cook until they release their liquid and it evaporates (about 8 to 10 minutes).
  • Add wine, tomatoes and chopped parsley. Season with salt and pepper to taste. Reduce heat to medium; cook until the consistency of a thick sauce, about 5 minutes.
  • Transfer the drained spaghetti to the skillet with the tomato sauce, toss until coated. If it seems too thick, add pasta water as needed to loosen and serve.

Nutrition Facts : Calories 445 kcal, Carbohydrate 73 g, Protein 13 g, Fat 7 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

MUSHROOM SPAGHETTI (SAUCE)



Mushroom Spaghetti (Sauce) image

This easy mushroom spaghetti sauce is hearty and robust in flavor with minimal effort! This recipe is made with simple ingredients you probably already have in your pantry plus fresh, deeply flavorful mushrooms! This tomato sauce is so flavorful and easy to prepare its sure to become a family dinner favorite! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     entree

Time 40m

Number Of Ingredients 13

10-12 ounces Dried Spaghetti
3 1/2 TBS Extra Virgin Olive Oil (- DIVIDED)
1- pound Fresh Mushrooms ( - cleaned, de-stemmed & DIVIDED; ½ thinly sliced & ½ finely diced (SEE NOTES))
2-3 cloves Garlic (- finely chopped)
1 ½ TBS Fresh Thyme Leaves
¾ tsp Italian Seasoning
1 TBS Tomato Paste
½ Cup Red Wine
1 (14.5 ounce) can Fire Roasted Tomatoes ((SEE NOTES))
1 ½ Cups Prepared Tomato Pasta Sauce ((SEE NOTES))
½ Cup Grated Parmesan or Pecorino Romano Cheese (- DIVIDED, plus more for serving (or vegan alternative))
¼ Cup Fresh Basil (- chopped & DIVIDED)
Kosher Salt & Ground Black Pepper

Steps:

  • Cook pasta: Bring a large pot of water to a boil. Season water generously with salt. Add the pasta and until 1-minute shy of al dente, 8-9 minutes, or according to package instructions. Drain pasta, reserving 1 cup of cooking liquid. (Tip: Start boiling water now. Then, start cooking the pasta when you start cooking the finely diced mushrooms in step 3)
  • Sauté the sliced mushrooms: Heat 2 tablespoons of oil in a large saucepan over medium-high heat until shimmering. Add the sliced mushrooms and cook, UNDISTURBED, for 4 minutes. Stir. Continue to cook, stirring occasionally, for an additional 3-5 minutes or until mushrooms are golden browned and tender. Season mushrooms with salt and pepper. Remove the mushrooms to a plate and set aside.
  • Start mushroom sauce: Reduce the heat to medium and add remaining 1 ½ tablespoons of oil to the pan. Add the diced mushrooms. Cook, UNDISTURBED for 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown, about 2-3 minutes. Add the garlic, thyme and Italian seasoning. Season with salt and pepper. Cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until caramelized, about 1-2 minutes.
  • Deglaze: Add the wine to deglaze the pan, scraping up any browned bits stuck to the bottom of the pan. Simmer until the wine is mostly evaporated.
  • Simmer: Add the tomatoes (and their juices) and the tomato sauce. Bring sauce to a rapid simmer. Reduce the heat to a simmer and stir in ¼ cup of the cheese. Season with salt and pepper. Simmer for 8-10 minutes, or until the sauce is slightly thickened. Stir in half of the basil.
  • Add the pasta & reserved mushrooms to the sauce. Toss for 1-2 minutes or until sauce is thick and coats the spaghetti. If sauce is too thick, add a splash or two of reserved cooking water. Taste and adjust pasta for seasoning with salt and pepper.
  • Serve: Transfer mushroom spaghetti to serving bowls. Garnish with remaining cheese and remaining fresh basil. Enjoy!

Nutrition Facts : Calories 160 kcal, Carbohydrate 8 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 481 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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