creamy mushroom pasta

Easy lemon garlic mushroom pasta is perfect for busy weeknights or when you just need to curl up on the couch with a bowl of creamy pasta.&nbsp;

Easy creamy lemon garlic mushroom pasta

olive oil

mushrooms

garlic (finely chopped)

cream (250 milliliters)

lemon (zested)

lemon juice

parsley (finely chopped)

Parmesan cheese (grated)

salt (to taste)

pepper (to taste)

500 g pasta (cooked (reserve some of the cooking water))

Heat the olive oil in a large pan then fry the mushrooms until golden brown.&nbsp;

Add the garlic and fry for another minute before pouring in the cream.&nbsp;

Allow to simmer for 5 minutes then add the lemon zest and juice and simmer for another minute or two until slightly thickened. Season to taste.&nbsp;

Add the parsley and Parmesan and allow the cheese to melt before adding the pasta (reserve some of the pasta cooking water to add to the sauce).&nbsp;

Toss the pasta in the sauce, adding reserved pasta cooking water as needed. You want the pasta to be coated in the sauce and for the sauce to not be too thick.&nbsp;

Sprinkle with more Parmesan and parsley and serve.&nbsp;

https://www.youtube.com/watch?v=5fT_i4bYWO0

Easy lemon garlic mushroom pasta is perfect for busy weeknights or when you just need to curl up on the couch with a bowl of creamy pasta. 

Recipe:  http://simply-delicious-food.com/easy-creamy-lemon-garlic-mushroom-pasta/

Creamy lemon-garlic mushroom pasta

Recipe video above. It&#x27;s your creamy pasta dream come true...loaded with golden buttery garlicky mushrooms! SCALING UP (slide scaler): Cook mushroom in batches, otherwise they&#x27;ll steam instead of going golden.

Creamy Mushroom Pasta

fettuccine

tbsp (30 grams) unsalted butter

olive oil ((Note 2))

300 grams/ 10 oz mushrooms

garlic (, finely chopped)

(125 milliliters) chicken broth/stock

(185 milliliters) cream

(30 grams) parmesan (, finely grated (Note 4))

salt

Parsley (, roughly chopped (optional))

Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.

Melt butter and heat oil in a large skillet over high heat.

Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.

When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.

Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.

Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.

Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.

Garnish with parsley and serve immediately with extra parmesan!

This creamy mushroom pasta is hearty without being too heavy, creamy, and just what you want at the end of a long day. Savory crispy mushrooms put this meatless dish over the top.

Creamy Bucatini with Crispy Mushrooms

lb assorted mushrooms, torn into bite-sized pieces (see notes)

kosher salt

shallot (or half onion), minced

garlic,

lb bucatini (see notes)

half and half

fresh chives, minced (reserve some for garnish)

lemon, zested

lemon, juiced

unsalted butter

parmesan cheese, shredded (plus more for garnish)

kosher salt and black pepper,

Heat 2 tbsp of the olive oil in...

Heat 2 tbsp of the olive oil in a large, heavy-bottomed pot over medium-high heat. Add half of the mushrooms and cook them in a single layer until the edges are brown and starting to crisp (about 3 minutes). Don't mess with them during this time. Let them cook undisturbed.

While the mushrooms are cooking, cook the bucatini...

While the mushrooms are cooking, cook the bucatini in a large pot of salted water according to package directions. Toward the end of the cook time, reserve 1 cup of pasta water.

Toss the mushrooms and continue to cook them,...

Toss the mushrooms and continue to cook them, tossing occasionally, until they are brown and crisp on all sides (3-5 additional minutes).

Transfer the crispy mushrooms to a plate using...

Transfer the crispy mushrooms to a plate using a slotted spoon and then season them with kosher salt. Repeat steps 1-3 with the remaining 2 tbsp of oil, mushrooms, and salt.

Reduce the heat to medium-low and return all...

Reduce the heat to medium-low and return all of the mushrooms to the pot. Add the shallot and garlic to the pot and cook, stirring often, until the shallot is translucent and softened and the garlic is fragrant (about 2 minutes).

Strain the pasta and add it to the...

Strain the pasta and add it to the pot with the mushrooms and add half and half and 1 cup of the pasta water. Turn the heat up to medium and bring everything o a simmer. Cook the pasta, tossing constantly, until the liquid has thickened slightly (about 3 minutes).

Remove the pot from heat. Add the lemon...

Remove the pot from heat. Add the lemon zest and juice, chives, butter, shredded parmesan cheese, and kosher salt and pepper, to taste, and toss everything to combine. Taste and season again, if needed.

Divide the pasta among plates or bowls and...

Divide the pasta among plates or bowls and top with more chives and parmesan cheese, if desired.

Creamy mushroom pasta is packed with buttery garlicky mushrooms swimming in a delicious creamy Parmesan sauce. Quick and easy make in 20 minutes.

dry pasta, spaghetti, fettuccine, or linguine

+ 1/2 lb. brown mushrooms, halved

black pepper

butter

all-purpose flour

heavy cream (or half and half cream)

Parmesan cheese, grated

cup fresh parsley, finely chopped

Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Drain well and set aside in the pot. Drizzle a little olive oil and toss together to keep the pasta from sticking together.

In a large skillet, heat olive oil over medium-high heat for 2 minutes until the hot oil sizzles. Add mushrooms and season with salt and pepper. Sauté for 5-7 minutes until nicely browned on all sides.

Add butter, garlic and flour. Stir well for 1 minute until fragrant and well-combined

Add heavy cream, parsley and Parmesan cheese, and parsley. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency.

Add cooked spaghetti into creamy mushroom sauce and toss well to combine. Sprinkle with extra Parmesan and fresh parsley on top, and serve immediately.

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Creamy mushroom pasta

onion

button chestnut mushroom

garlic

dry white wine

double cream

lemon

tagliatelle

parsley

Heat the oil and butter in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Fry the onion&nbsp;over a low heat for 10 mins or until softened and translucent.

Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook&nbsp;for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.

Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season&nbsp;with salt and plenty of black pepper.

Meanwhile, cook the pasta following&nbsp;pack&nbsp;instructions.&nbsp;Reserve&nbsp;100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir&nbsp;through the parsley, divide into bowls and top with extra cheese, if you like.&nbsp;

This creamy mushroom pasta is perfect for special occasions when you want to serve a restaurant quality meal at home without putting in much effort! It comes together quickly, and the results are totally decadent.

bucatini ((or pasta of your choice))

extra virgin olive oil

- 1 1/2 pounds mushrooms, (quartered (see notes))

unsalted butter, (divided)

shallots ((2 medium))

garlic, (minced)

dry white wine ((such

heavy cream

Parmigiano-Reggiano cheese, (plus more for garnish)

black pepper, (or to taste)

truffle oil

Italian flat-leaf parsley, (chopped)

Bring a large pot of salted water to a boil. Cook the bucatini until about 2 minutes below al dente, reserving 1 cup of pasta water at the end. The pasta will finish cooking with the other ingredients. You can either drain the pasta, or if this is timed right, you can use kitchen tongs to transfer the pasta directly to the saucepan.

While the water is heating up, start the mushrooms. In a flat-sided skillet or heavy-bottom saucepan, brown the mushrooms in olive oil over medium or medium-high heat, 3-5 minutes. If the bottom of the pan looks like it’s getting too dark at any point, add 1-2 tablespoons of water, scraping up the brown bits with a spatula and stirring them into the mushrooms.

Once the mushrooms are caramelized, turn the heat to medium-low. Add 1 tablespoon butter, the shallots, and a pinch of salt. Cook until the shallots are soft and translucent or lightly caramelized, 2-5 minutes, then add the garlic and cook for an additional minute. Add the wine and allow the liquid to reduce down to around 1 or 2 tablespoons.

Add the cream, parmesan, 1 tablespoon of butter, black pepper, truffle oil (if using), parsley, cooked pasta and reserved pasta water, stirring to combine all the ingredients. Once the cheese is melted, the pasta is ready. Taste and adjust seasoning, if desired.

Serve immediately, topping with additional parmesan for garnish.

This is the best vegan mushroom stroganoff recipe that is easy to make, and ready in just 20 minutes! It’s healthy, creamy, so delicious and can easily be made gluten-free and nut-free, too! Serve this creamy mushroom sauce with pasta, rice, mashed potatoes or to any sides you like.

Vegan Mushroom Stroganoff

onion (chopped)

garlic (minced)

oz cremini mushrooms

dry white wine (80 milliliters (optional))

vegetable broth (360 milliliters)

soy sauce (or tamari sauce)

tbsp all-purpose flour (or gluten-free flour

tsp dijon mustard (optional)

yeast flakes (optional)

paprika powder (optional)

salt and pepper (to taste)

non-dairy milk (360 milliliters (*see notes))

Vegan parmesan

fresh parsley or thyme

In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).

Cook Pasta

Heat one tablespoon of the oil in a large skillet or pan. Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. (*See step-by-step photos + recipe video in the blog post above!)

Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).

In a measuring jar, whisk together the vegetable broth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.

Add in the pasta, toss well to combine and cook until heated throughout as needed.

Garnish with vegan parmesan and fresh thyme or parsley as desired and serve immediately!

Creamy Mushroom Chicken Pasta with Red Pepper and Thyme- pasta in a creamy, garlicky sauce with slices of juicy chicken, mushrooms, and red peppers. A quick and easy pasta dish full of amazing flavor. Ready in under 30 minutes`

Creamy Mushroom Chicken Pasta with Red Pepper and Thyme

lb penne (500 grams)

lb (500 grams) chicken breasts (or boneless, skinless thighs)

lb mushrooms (sliced (250 grams))

red bell pepper (chopped)

garlic (minced fine)

chicken bouillon cube

water ((8 ounces, 227 grams))

heavy cream ((10 ounces, 283 grams))

cheese

thyme

parsley (chopped)

Salt and pepper

For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.

Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.

When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.

Add remaining tablespoon oil to pan. Add onions and cook until softened.

Add mushrooms and cook until golden brown.

Add the red pepper and garlic, stir, and cook for about 2 minutes.

Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.

Add cream and thyme. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.

Add parmesan slowly, whisking constantly until melted.

Salt and pepper to taste.

Add sliced chicken and parsley to sauce, then toss with pasta.

Serve.

Farfalle pasta with mushroom rose sauce is creamy yet light, delicious and flavorful, and quick and easy to make in 20 minutes. Best comfort food dinner!

Farfalle Pasta with Mushroom Rosé Sauce

dry farfalle pasta

onion,

crimini (brown) mushrooms, sliced

garlic, pressed

Italian seasoning

tomato puree

half and half cream

Parmesan cheese,

Bring a large stockpot of salted water to a boil. Cook pasta until al dente or according to package instructions, about 8 minutes. Drain and return to the pot.

Meanwhile, in a large skillet, heat olive oil over medium heat. Add onions and sauté for 3 minutes until soft and translucent. Add mushrooms and sauté for about 5 minutes until they start to soften. Add garlic, Italian seasoning blend, salt and pepper. Stir to combine and continue to sauté until the mushrooms start to caramelize, about 2-3 minutes.

Add the tomato puree and bring to a boil. Turn the heat down to low and add the cream. Simmer for 5 minutes.

Pour the sauce into the pot of drained pasta. Add Parmesan cheese and toss to coat. Season with extra salt and pepper to taste (if needed). You can also plate the pasta and pour the sauce on top.

Serve with extra grated Parmesan on top and chopped parsley, if desired.

Really simple, really yummy! Im not a good cook at all but i could make this for my family! Thank you so much :)

Needed a quick fix for my cannelloni dinner and only had half the time I usually do....didn't have crushed tomatoes, used tomato paste, doubled the Italian seasoning and added cream till desired consistency.  Badaboum badabing, this is now my go to rosé everyone licked their plate clean, just that to me is a win!

So fast and easy! I made some substitutes based on what I had on hand. Heavy cream and pasta water instead of half and half, grano padano instead of parm, and added red pepper flakes for some kick. Really delicious and tastes very fancy despite it being so easy and quick. Thanks!

Linguine with Creamy Mushroom Sauce is the best date-night in or weeknight vegetarian pasta recipe. Easy and absolutely delicious creamy mushroom pasta sauce with chunky mushrooms, garlic and Parmesan cheese. Yum!

Pasta with Creamy Mushroom Sauce

white button or cremini mushrooms (or a mixture of both)

Kosher salt

linguine, spaghetti or fettuccine pasta

shallot

thyme (or 1 teaspoon dried thyme)

¼ teaspoon crushed red chili flakes

creme fraiche

Parmesan cheese

Trim

Prepare the mushrooms: Trim the stems off the mushrooms. Tear the caps into generous bite-sized pieces - you want a nice chunky texture.

Boil

Bring a large (5-6 quarts) water to a boil along with 4 tablespoons kosher salt (use half the amount of regular table salt). Cook the pasta according to package directions, until al dente. Before draining the pasta, scoop out 1 cup of the cooking water and reserve.

Saute

While the pasta cooks, heat the oil in a large (12-inch) skillet (preferably nonstick) over medium-high heat. Add the mushrooms to the pan and spread them out in one layer. Cook 5 minutes without stirring. Give the pan a shake and stir the mushrooms around. Cook another 5 minutes.

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