Posts Tagged ‘mushroom pasta’

Penne with Pancetta, Sage and Mushrooms

Yield: 6 servings


1 1/2 cups low-salt beef broth
1 cup dry red wine
3 tablespoons olive oil, divided
12 ounces assorted fresh mushrooms (such as oyster, crimini, and stemmed shiitake), cut into large pieces
Kosher salt and freshly ground black pepper
8 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2″ cubes
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh rosemary
1 pound penne rigate
1 cup finely grated Parmesan (2 ounces), divided


Bring broth and wine to a boil in a medium heavy saucepan over medium-high heat and cook until reduced to 1 cup, 15–18 minutes. Can be made 3 days ahead. Cover and chill.

Heat 2 Tbsp. oil in a large deep skillet over medium-high heat. Add mushrooms; season with salt and pepper. Sauté until tender, about 5 minutes. Transfer mushrooms to a plate. Add remaining 1 Tbsp. oil and pancetta to same skillet. Sauté until pancetta begins to brown, about 10 minutes. Add wine reduction, butter, and herbs; simmer until liquid thickens slightly, about 3 minutes. Stir in mushrooms. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost tender but still firm to the bite. Drain pasta, reserving 1/2 cup cooking liquid.

Stir pasta and 1/2 cup cheese into mushroom mixture. Stir over medium-high heat, adding water by tablespoonfuls if dry, until pasta is al dente and sauce thickens and clings to pasta, about 5 minutes. Season with salt and pepper. Transfer to a large bowl. Sprinkle 1/2 cup cheese over.

Easy Mushroom Ravioli with Four-Cheese Sauce

A quick filling that bursts with flavour is enclosed in prepared won ton skins instead off pasta making this a lighter version of ravioli. For further convenience make and freeze them ahead of time and purchase a prepared sauce.

Yield: 4 servings

Preparation Time: 35 minutes

Cooking Time: 35 minutes



3 tbsp butter
1 medium onion, finely chopped
1 lb fresh mushrooms, finely chopped
2 large cloves garlic, minced
2 tbsp lite soya or tamari sauce
¼ tsp ground black pepper
½ tsp dried thyme
1 pkg (13.5) won ton wrappers


1 ½ tbsp butter
1 ½ tbsp flour
1 ¾ cups 2 % milk
1 cup shredded Italian 4 cheese blend
¼ tsp salt
¼ tsp pepper
¼ tsp nutmeg (optional)


Diced red pepper, chopped chives or sliced green onion tops or minced parsley (optional).


Ravioli: In large skillet melt butter over medium heat; sauté onion for 1-2 minutes just to soften. Add mushrooms sauté 4-5 minutes or until liquid is released; reduce heat to low and add garlic, soya sauce, pepper and thyme. Continue to cook, stirring often until a thick paste is formed, about 5 minutes. Cool slightly.

To assemble ravioli work in batches, place a few won ton skins on work surface (keeping other ones covered so as not to dry out); place a heaping tablespoon of filling in centre of each. Brush water around the outside edges of each wrapper; top with a second wrapper. Press out air and edges to seal. Place on a damp towel- lined baking sheet and cover with damp towel while making remaining ravioli. Refrigerate or freeze as directed below until cooking time.

Sauce: In medium saucepan melt butter; stir in flour and cook stirring constantly 1-2 minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened; lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally. Season with salt, pepper and nutmeg. Keep warm on low heat until ready to serve or reheat in microwave on Medium power.

In large wide saucepan or deep skillet of gently boiling water cook a few ravioli in batches (in single layers), about 4 minutes or until tender but firm. (Do not let water boil vigorously once ravioli have been added.) Remove with slotted spoon to shallow baking pans, in single layers; add about 1/2 inch cooking water to keep warm, in oven while cooking remaining ravioli. Transfer with slotted spoon, draining off excess water to warm serving plates. Spoon sauce evenly over ravioli, garnish as desired.


1. Add 2-4 tbsp crumbled Gorgonzola cheese with other cheese to sauce.

2.  Substitute 300 mL pkg.  four cheese pasta sauce for the homemade one above and add milk to desired consistency.

3. Drizzle sauce with truffle oil or substitute ¼ cup (50 mL) sherry for ¼ cup (50 mL) milk in the sauce

Tip: To make ahead, freeze ravioli in single layers on parchment lined baking sheets. When frozen transfer to resealable freezer bag. Cook from frozen state increasing the time to 8-10 minutes or until tender.


Per serving: Calories: 580; Total Fat: 22g; Saturated Fat: 14g; Cholesterol: 80mg; Sodium: 1560mg; Protein: 26g; Total Carbohydrate: 68g; Dietary Fiber: 4g

Tortellini with Mushrooms, Zucchini and Bell Pepper

Yield: 4 portions


Grated Parmesan cheese (optional)
1/2 tsp Freshly ground black pepper
1/2 tsp Salt
1 cup chicken broth
2 tsp Oregano leaves, crushed
1 tbs minced garlic
1 cup Diced red bell pepper
2 cups Thinly sliced zucchini
1 lb White button mushrooms, thinly sliced
16 ounces Cheese-filled tortellini
extra-virgin olive oil


Cook tortellini according to package direction and drain.

Meanwhile, heat olive oil in large non-stick skillet over medium-high heat. Add mushrooms, zucchini and bell pepper and cook, stirring occasionally, for about 5 minutes or until mushrooms become red-brown on one side. Stir in garlic and oregano and cook 1 minute longer. Add chicken broth and cook, stirring, until vegetables are tender, 2 to 3 minutes.

Add cooked tortellini, salt and pepper and toss till well-combined. Sprinkle with grated Parmesan cheese, if desired.


Per serving: Calories: 421; Total Fat: 20g; Saturated Fat: 5.4g; Cholesterol: 33.3mg; Total Carbohydrate: 20g; Dietary Fiber: 5.4g

Speedy Mushroom and Sausage Pasta

A speedy mushroom and sausage pasta is perfect for a family gathering.

Yield: 4

Serving Size: 1 cup prepared recipe


8 ounces (about 3 cups) bow-tie pasta, uncooked
1 pound sweet Italian sausage links, cut in 1-inch pieces
12 ounces (about 3-3/4 cups) white button mushrooms
1 cup coarsely chopped green bell pepper
1 cup chopped onion
2 cups prepared marinara sauce


Cook pasta according to package directions; drain. Meanwhile, in large skillet cook sausage until browned and cooked through, about 10 minutes. Remove; set aside. Drain off all but 1 tablespoon fat or add oil to make 1 tablespoon; heat until hot. Add mushrooms, green pepper and onion; cook, stirring occasionally, until tender, 5 to 7 minutes. Add reserved sausage and marinara sauce; cook until heated through, about 5 minutes. Ladle sauce over hot pasta; sprinkle with grated Parmesan cheese, if desired.

Nutrition Facts:

Calories: 750; Total Fat: 44g; Saturated Fat: 14g; Cholesterol: 85mg; Sodium: 1620mg; Protein: 29g; Total Carbohydrate: 63g; Dietary Fiber: 6g

Springtime Mushroom and Pasta Salad

Yield: 4


2 cooked fusilli pasta, uncooked
2 cups diagonally sliced asparagus or green beans
10 ounces (about 3-1/2 cups) white button mushrooms, sliced
1 cup sliced sweet red bell pepper
1 cup mozzarella or fontina cheese cubes
1/2 cup bottled fat free Caesar salad dressing


Cook pasta in boiling salted water according to package directions; 2 minutes before pasta is done, add asparagus to water. In a colander drain pasta and asparagus; rinse with cold water until chilled; pour into a large bowl. Add mushrooms, bell pepper and cheese; toss gently with dressing to combine. Sprinkle with toasted pine nuts, if desired.

Linguine with Mushroom Caesar Sauce

Yield: 4


8 ounces linguine (uncooked)
2 tablespoons olive oil
1 cup sliced onion
1 pound white button mushrooms, sliced (about 5 cups)
1 teaspoon minced garlic
1 jar (7 ounces) roasted red peppers, drained and chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1-1/2 cups small Caesar or Italian-flavored croutons
1/3 cup grated Parmesan cheese


Fill a large saucepan with salted water; bring to a boil.

Add linguine; cook until pasta is firm-tender, about 10 minutes. Drain, reserving 1/2 cup cooking liquid; set aside. Transfer pasta to a large serving bowl; cover to keep warm.

Meanwhile, in a large skillet over medium-high heat, heat olive oil until hot. Add onion; cook, stirring occasionally, until crisp-tender, about 5 minutes. Reduce heat to medium; add mushrooms and garlic; cook, stirring occasionally, until mushrooms are tender and just release their liquid, about 6 minutes.

Stir in roasted red peppers, salt and black pepper; cook until heated through, about 1 minute. Add the reserved cooking liquid; pour over linguine. Stir in croutons and Parmesan cheese. Serve immediately.

Mushroom, Edamame and Salmon Penne

Yield: 6

Preparation Time: 10 minutes

Cooking Time: 10 minutes


4 cups uncooked Barilla Plus penne
2.5 tablespoons olive oil, divided
1 pound mushrooms, sliced
1 large onion, diced
1 16-ounce bag frozen shelled edamame (fresh soybeans)
4 sundried tomatoes
1/4 cup all-purpose flour
3/4 teaspoon salt
3/4 cup white wine
1 1/4 cups vegetable broth
1 pound skinless salmon fillets, pan-seared and cut into 6 strips


Bring a large saucepan of water to boil and prepare pasta according to package directions.

Heat one and 1/2 tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about five minutes more, until other side is same color. Add edamame and stir. Add tomato and sprinkle with flour and salt; stir for three to four minutes to slightly cook the flour. Pour in wine and broth, and then stir to integrate flour into the liquid. Cook until sauce thickens, about five to 10 minutes.

In a separate skilled, cook salmon in remaining olive oil, for about three minutes on each side.

Add cooked pasta to other ingredients and gently stir to combine. Cook until thoroughly warm and top with salmon strips to serve.


Calories 570
Fat 17g (17% Daily Value)
Saturated fat 2g (9% Daily Value)
Cholesterol 55mg (18% Daily Value)
Sodium 620mg (26% Daily Value)
Dietary fiber 9g (35% Daily Value)
Protein 40g
Vitamin D 55% Daily Value
Iron 35% Daily Value
Vitamin C 15% Daily Value
Vitamin A 10% Daily Value
Calcium 8% Daily Value

Mushroom Taco Mac

Yield: 4 servings

Preparation Time: 5 minutes

Cooking Time: 12-15 minutes


4 1/2 cups water
1 1/2 cups dried whole grain elbow pasta, enriched (substitute penne or other types of pasta if preferred)
1 tablespoon olive oil
8 ounces white button mushrooms, sliced or quartered
4 teaspoons taco seasoning mix, low sodium (if available)
1/2 cup prepared salsa
1 cup reduced fat cheddar cheese, shredded


Add water to pot and bring to a boil. Add pasta, cook uncovered for 10-13 minutes, or until pasta has reached desired firmness.

While pasta is cooking, heat a sauté pan on medium, add oil and swirl to coat the bottom of pan. Add mushrooms and 2 teaspoons taco seasoning mix, sauté 5 minutes.

When pasta is done, drain water and return to pot. Heat on low while stirring in salsa, mushrooms and remaining 2 teaspoons taco seasoning mix for 2 minutes or less.

Divide into four portions, top each with 1/4 cup of shredded cheese.


Calories 440
Calories from Fat 100
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 20mg
Sodium 550mg
Total Carbohydrate 70g
Dietary Fiber 11g
Sugars 5g
Protein 20g
Vitamin D 1%
Vitamin A 8%
Vitamin C 2%
Calcium 45%
Iron 20%
Potassium 11%
Selenium 95%