Mushroom Primavera Pasta Sauce Recipes

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
• Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

ONE-POT PASTA PRIMAVERA RECIPE BY TASTY

Steps:

• In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
• Add the mushrooms and bring to a boil.
• Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
• Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
• If the liquid hasn't been completely absorbed, let the pasta sit off the heat for an additional few minutes.
• Enjoy!

MUSHROOM PASTA SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.

PASTA PRIMAVERA SAUCE

Steps:

• In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

ASPARAGUS-MUSHROOM PRIMAVERA

Steps:

• Snap off and discard woody base of fresh asparagus.
• Rinse.
• Bias-slice asparagus into 1 1/2 inch pieces; set aside.
• Cook pasta according to package directions.
• Meanwhile, heat oil in a large skillet over medium heat.
• Add garlic and black pepper; cook and stir for 30 seconds.
• Add asparagus, mushrooms, chicken broth or wine, and 1/4 t salt.
• Bring to boiling; reduce heat.
• Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally.
• Remove from heat; stir in butter.
• Drain pasta; add pasta to vegetables in skillet.
• Toss gently to combine.
• Garnish with basil and crushed red pepper.