Pasta With Baby Bella Mushrooms Spinach In A Tomato Cream Recipes

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PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

PASTA WITH BABY BELLA MUSHROOMS AND HERBS



Pasta with Baby Bella Mushrooms and Herbs image

Pasta with Baby Bella Mushrooms and Herbs uses fresh sage or thyme, along with garlic and is topped with freshly grated Parmesan Cheese and Parsley.

Provided by Keri Hix

Categories     Main

Time 30m

Number Of Ingredients 9

8 ounces Fettuccine Pasta
2 tablespoons Olive Oil
8 ounces Baby Bella Mushrooms (sliced)
1 teaspoon Garlic (chopped)
1/2 teaspoon Salt (to taste)
1/4 teaspoon Pepper (to taste)
2 teaspoons Sage (or fresh Thyme)
1/4 cup Fresh Parmesan Cheese (shredded)
1 tablespoon Parsley (chopped)

Steps:

  • Slice mushrooms, chop up parsley, sage, and garlic. If using thyme, remove leaves from the stalk.
  • Cook pasta according to package directions. When pasta is done, reserve 1 cup of water, then drain the pasta. Set the pasta and water aside.
  • Warm up a large skillet over medium heat. Add the olive oil and the Baby Bella mushrooms. Stir and cook for a few minutes until the mushrooms start to soften.
  • Next, add the garlic, salt, and pepper. Cook and stir for another minute or two.
  • Add the fresh sage (or thyme) and stir.
  • Add the pasta and some of the reserved pasta water if needed. Mix well.
  • Serve topped with freshly grated Parmesan Cheese and fresh parsley.

Nutrition Facts : Calories 322 kcal, Carbohydrate 44 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, TransFat 0.04 g, Cholesterol 53 mg, Sodium 416 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving

PASTA WITH MUSHROOMS AND SPINACH IN TOMATO CREAM SAUCE



Pasta with Mushrooms and Spinach in Tomato Cream Sauce image

Rigatoni tossed with mushrooms and spinach in a tomato cream sauce. This hearty and flavorful pasta dish can be made vegetarian or topped with chicken.

Provided by Allison - Celebrating Sweets

Categories     Main dish

Time 40m

Number Of Ingredients 10

1 box Barilla pasta (I used rigatoni)
2 tablespoons extra virgin olive oil
1/2 small yellow onion (finely chopped)
8 oz container mushrooms (sliced)
3 cloves garlic (minced)
5 oz fresh baby spinach (chopped)
28 oz can crushed tomatoes with basil
1/3 to 1/2 cup heavy cream
salt, crushed red pepper, parmesan cheese (to taste)
Sliced cooked chicken (optional)

Steps:

  • In a large saucepan, heat olive oil over medium heat. Add onions and mushrooms and cook until the onions have softened and the mushrooms are brown, about 10 minutes. Add garlic and chopped spinach and stir for a couple minutes, until the spinach wilts.
  • Add crushed tomatoes and 1/2 cup water. Simmer, stirring occoasionally, while you cook the pasta.
  • Prepare pasta according to package instructions. Right before pasta is done, finish the sauce.
  • Remove the sauce from the heat and stir in cream. Add salt and crushed red pepper to taste. Toss the drained pasta with the sauce and serve with parmesan cheese. If desired, you can top the pasta with sliced cooked chicken breasts.

Nutrition Facts : Calories 335 kcal, Carbohydrate 58 g, Protein 11 g, Fat 6 g, Sodium 25 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CREAMY PASTA SKILLET WITH BABY BELLA MUSHROOMS



Creamy Pasta Skillet with Baby Bella Mushrooms image

This is a classic pasta dish with baby bella mushrooms that the family always asks me to make! It's a creamy, easy-to-put-together meal everyone loves!

Provided by Bri Horst

Time 30m

Yield 5

Number Of Ingredients 19

½ (16 ounce) package penne pasta
4 tablespoons butter
1 (16 ounce) package sliced baby bella mushrooms
½ tablespoon minced fresh garlic
½ pound diced bacon
1 medium yellow onion, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried minced onion
1 teaspoon ground black pepper
1 tablespoon garlic powder
¼ teaspoon ground thyme
¼ teaspoon salt
1 (16 ounce) jar Alfredo sauce
2 ½ cups milk
1 (8 ounce) package shredded mozzarella cheese
½ cup shredded Parmesan cheese, divided
¼ teaspoon chopped fresh parsley

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. Drain.
  • While pasta cooks, melt butter in a skillet over medium heat; add mushrooms and garlic. Cook and stir until mushrooms until soft, about 5 minutes. Add bacon and onion and cook and stir until the onion is transparent, about 5 minutes. Stir in oregano, basil, dried parsley, dried onion, pepper, garlic powder, thyme, and salt, which should soak up any grease or liquid in the pan. At this point, everything should look like it's covered in almost a paste.
  • Stir in Alfredo sauce. Pour in 2 cups of milk; pour remaining 1/2 cup into the Alfredo sauce jar to clean out and pour into the skillet. Mix everything together over low heat; things will be very thin and runny, and that is what you want. Add mozzarella and 1/2 of the Parmesan cheese. Mix well and let simmer until thickened.
  • Fold drained pasta into the sauce. Plate up portions and sprinkle with remaining Parmesan cheese and fresh parsley.

Nutrition Facts : Calories 852.2 calories, Carbohydrate 53.6 g, Cholesterol 117.2 mg, Fat 55.8 g, Fiber 3.8 g, Protein 37.3 g, SaturatedFat 27 g, Sodium 1923.3 mg, Sugar 13.2 g

PASTA WITH BABY BELLA MUSHROOMS & SPINACH IN A TOMATO CREAM



Pasta With Baby Bella Mushrooms & Spinach in a Tomato Cream image

A quick and delicious dish with the meaty flavor of baby bella mushrooms. Makes a great one-dish meal.

Provided by 148045

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces baby portabella mushrooms, sliced
2 tablespoons butter
2 tablespoons oil
1 large onion, diced fine
1 (8 ounce) bag Baby Spinach (pre washed)
3 teaspoons fresh rosemary, chopped fine
1 (6 ounce) can tomato paste
1 cup marsala wine
1 cup prepared onion dip (Dean's Lite)
3 tablespoons fresh flat-leaf parsley, chopped
1 lb pasta
1/2 cup parmesan cheese, grated
salt and pepper

Steps:

  • Cook pasta to taste.
  • Melt butter and oil in saucepan over medium heat. Add onion and saute until translucent. Add rosemary and saute for 1 minute more. Add mushrooms and saute for five minutes more.
  • Add Marsala wine, tomato paste and heat through until simmering. Remove from heat and stir in prepared onion dip. Add spinach stir until wilted. If the sauce is too thick, add water to dilute.
  • Drain pasta and combine with sauce and grated parmesan cheese, making sure to coat evenly.
  • Top with parsley and serve.

Nutrition Facts : Calories 916.9, Fat 18.5, SaturatedFat 7.1, Cholesterol 26.3, Sodium 642.2, Carbohydrate 110.8, Fiber 8.4, Sugar 12.6, Protein 25.3

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