Mushroom pasta
Simple, easy, and vegetarian, this is one of my go-to recipes!
Mushroom pasta
Simple, easy, and vegetarian, this is one of my go-to recipes!
Cooking Instructions
- 1
Place pasta in a pot, sprinkle with a generous tbsp of salt, and cover with water so it's submerged by about an inch.
- 2
Bring to a boil and cook until just shy of al dente, about 2 min less than package instructions.
- 3
While pasta is boiling, melt 1 Tbsp butter in a large saute pan over medium high. Add mushrooms, green onions, and garlic. Salt to taste, about ½-1 tsp. Stir frequently and saute until mushrooms are golden brown.
- 4
Add herbs and pepper to taste, a pinch of each, and stir until fragrant (about 30 seconds). Add wine and cook until alcohol smell is gone. Reduce heat to medium low.
- 5
When pasta is done, reserve 1 cup cooking liquid and drain. Add directly to the mushrooms with 1/4 cup liquid.
- 6
Add in the remaining two Tbsp COLD butter, one at a time, stirring vigorously until melted. Add splashes of pasta water if it begins to separate or look greasy. You should wind up with a silky, smooth coating of sauce on the noodles.
- 7
Immediately remove from heat and serve, garnished with freshly shredded parmesan cheese.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Mushroom penne pasta Mushroom penne pasta
Thought of a quick way to make pasta with less/no cheese and more of italian herbs and seasoning, a sure delight for pasta lovers#myitalian#lovepasta#worldonaplate#madethis
-
Mushroom Penne Pasta Mushroom Penne Pasta
Made this recipe for dinner now it's all gone. :)
-
Mushroom Cream Pasta Mushroom Cream Pasta
I wondered if I could make a simple cream sauce without using heavy cream.Please use whatever pasta and mushrooms you like. Adding some bacon is also delicious. When boiling the pasta the ratio of water to salt is very important, so I recommend calculating it even though it's troublesome. This is just a suggestion, but aim for 1 tablespoon of salt for every 20 g. Recipe by Okakichi
-
Mushroom Cream Pasta Mushroom Cream Pasta
This is something you can use on those days when you want to make an easy and delicious pasta without relying on store-bought products.Use salad onions or new harvest sweet onions. If you use regular onions, soak the slices in water first. It's good even without the truffle flavor, but if you have the oil on hand, it's really good. If you use heavy cream with a high fat percentage, the dish will turn out even richer! Recipe by Sanipan -
Mushroom and Basil Pasta Mushroom and Basil Pasta
I'm not so keen on meat, so I often make this meat-free dish. I make a version with bacon for my husband.1. For an easy method to crumble stock cubes, see.2. Use enoki mushrooms if you don't have shimeji. Recipe by Beru -
Mushroom & Soy Sauce Pasta Mushroom & Soy Sauce Pasta
I always make this recipes on my vegetarian days. Cheap, easy and tasty 😊 Soy milk gives rich flavor to the dish.
-
Mushroom ragu pasta Mushroom ragu pasta
Full disclosure: this is Chris Morocco's recipe that he made for Bon Appetit, with a few adjustments. First, I replaced the maitake mushrooms that he used with criminis. My local supermarkets don't carry maitakes, and with the price of gas being what it is, I wasn't about to drive 20 km to get them. Also, I didn't use funky double-grooved pasta tubes, and boiled plain ol' linguine instead. I also used sour cream instead of heavy cream, mainly because I shopped from memory and remembered it incorrectly. And I didn't read the recipe beforehand, so I completely guessed on ingredient quantities. Other than those changes, it's his recipe exactly. Carbon copies, right? Kidding aside, the dish turned out really, really good. Shades of vodka sauce, but a little brighter and with mushrooms, of course. Thanks Chris!
-
Spinach and mushroom pasta Spinach and mushroom pasta
This dish was another special request from my mother, who saw something similar being cooked on TV and asked if I could make it. She failed to record the program and didn't take any notes, though, so all she remembered was that the dish was vegetarian and had mushrooms, spinach, and sour cream. The fact that she knew so little was actually a positive, as I only had to meet a handful of requirements and could otherwise do what I wanted. So I swapped out the sour cream for creme fraiche, for extra richness. And I added shallots and garlic, because I love how they work in cream sauces. And I crisped up a few slices of prosciutto, which I served on the side to meet the vegetarian condition, but would otherwise crumble on top. In the end, the dish turned out great. And it scored points with my family, which is always a nice bonus. -
Light Mushroom Pasta Light Mushroom Pasta
This is a light, simple but full of flavor pasta. Goes well as a side dish, I served this with Lance Wilson's Honey Mustard Chicken Skillet.
-
Mushroom and Asparagus Chicken Pasta Mushroom and Asparagus Chicken Pasta
Springtime is on its way and in Montana, that means mushrooms and asparagus!
-
Mushroom and Bacon Cheese Cream Pasta Mushroom and Bacon Cheese Cream Pasta
I really like creamy pasta.If you like a thick flavor, add a small amount of soup stock granules (about half a cube) to Step 4.I wrote a small amount for the powdered cheese, but you can use more if you like!Even without the grated cheese, this is delicious as a regular cream sauce pasta. Recipe by Natsumi -
Chicken & Mushroom Pasta Chicken & Mushroom Pasta
Pasta is always a dish my family loves, usually its the red sauce, this time i took a chance with the whote sauce.
More Recipes
Comments