Posts Tagged ‘Pasta’

Lamb Ragout

This one pot ragout is extremely flavourful and an easy weekend meal. Mushrooms blend seamlessly with the ground lamb extending the portion size and boosting the flavour. Leftovers taste even better the next day.

Prep time: 15 min
Cook time: 2 hr. 30 min.
Serves: 4


8 oz (227 g) fresh crimini mushrooms
2 tbsp (30 mL) olive oil
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
salt and pepper
1 lb (500 g) ground lamb
4 tbsp (60 mL) tomato paste
1 tsp (5 mL) cinnamon
1 tsp (5 mL) nutmeg
1 tsp (5 mL) Italian herbs
1 can (796 mL / 28 oz) whole tomatoes
1/2 cup (125 mL) red wine
1 bay leaf
1 lb. (500g) dried spaghetti
Freshly grated parmesan cheese
Fresh parsley, finely chopped


1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery; sauté until they start to soften, 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.
3. Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg, and Italian herbs. Stir until well combined.
4. Add tomatoes to the pan. Using spatula, break up tomatoes. Add red wine, stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
5. Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low, with the lid removed; sauce will begin to thicken.
6. Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.

Easy Ground Chicken Ravioli with Mushroom Sauce

This flavourful ravioli comes together quickly thanks to packaged wonton wrappers. A creamy béchamel style sauce complements the roasted mushrooms perfectly.

Prep time: 15 min
Cook time: 30 min
Yield: 24 Ravioli
Serves: 4


8 oz (227 g) fresh crimini mushrooms, finely chopped
1/2 lb (250 g) ground chicken
1/2 small onion, finely chopped
1 clove garlic, minced
1 tbsp (15 mL) fresh sage, chopped
2 tbsp (30 mL) fresh rosemary, chopped
1 pkg (about 48) wonton wrappers

8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1 ½ cups (375 mL) milk
1/4 tsp (1 mL) nutmeg
1/2 cup (125 mL) grated Parmesan
salt and pepper


1. Place crimini mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown mushrooms, chicken, onion, garlic, sage, and rosemary for approximately 10 minutes or until chicken is no longer pink. Use spatula to break up large pieces of chicken.
3. To assemble ravioli place a few wontons on work surface (keeping other ones covered so as not to dry out); spoon 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.

4. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F/204°C oven for 15-20 minutes, flipping halfway through. Set aside.
5. In large saucepan melt butter and whisk in flour to make a roux. Slowly begin to whisk in milk; this will make a paste. Continue whisking until all milk has been added. Continue whisking over medium-low heat until sauce thickens, about 5 minutes. Remove from the heat, stir in nutmeg, parmesan and season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.

6. In large saucepan, of gently boiling water, cook a few ravioli in batches, about 4 minutes or until tender but firm. Remove with slotted spoon and keep warm while cooking remaining ravioli.
7. Divide ravioli between 4 bowls. Spoon sauce evenly over ravioli and top with roasted mushrooms. Season with salt and pepper. Garnish with a sprinkle of Parmesan cheese and leaves of fresh sage.

Tagliatelle Pasta with a Light Mushroom Sauce

This recipe for Tagliatelle Pasta with a Light Mushroom Sauce is not only perfect as lighter fare, but it is comfortable food as well as being a quick and easy dinner option.

serves 4


1 package of tagliatelle pasta (serves 4)
3 tablespoons olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
12 cremini mushrooms
12 white mushrooms
12 small shiitake mushrooms
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon (more or less depending on heat) chili pepper flakes
1 6 ounce jar marinated artichoke hearts, roughly chopped – optional
kosher salt and black pepper to taste
asiago cheese


Thinly slice the mushrooms and set aside.

In a large frying pan over medium low, heat the olive oil, then add the shallots and garlic. Cook until soft, about 3 minutes. Add the mushrooms, stir and cook over medium low until caramelized and soft. This step will take about 6 – 10 minutes depending on the heat of your stove. Stir in the thyme and chili flakes, then remove from the heat.

Cook the pasta according to package directions. Drain the pasta, then immediately toss with the mushrooms and a drizzle of olive oil. The heat of the pasta and the moisture on left from draining will heat the mushrooms. At this point if you are using the artichoke hearts stir them in.

Season to taste with salt and pepper. Grate cheese over the top. Serve.

Pasta with Creamy Mushroom Sauce

Rather than tossing mushrooms into your next pasta, infuse them directly into your sauce with this versatile recipe from Bell’alimento.

Serves 4


1 pound pappardelle pasta
3 tablespoons olive oil
2 tablespoons unsalted butter
½ onion – minced
1 clove garlic – smashed
8 ounces whole baby bella mushrooms – stems removed and minced, mushroom caps quartered
1 cup heavy whipping cream
Parmigiano Reggiano cheese – grated


  1. Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
  2. In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
  3. Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
  4. Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
  5. Garnish with additional cheese if desired.

Mushroom, Herb and Cheese Whole Wheat Pasta

Gaby from What’s Gaby Cooking shares a light and refreshing mushroom pasta dish, the perfect dish for summer entertaining or long winter nights.


2 tablespoons olive oil, divided
10 ounces mushrooms, any variety will work, cut into thin slices
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
10 ounces dried whole-wheat pasta
¼ cup fresh basil leaves, cut into a chiffonade
½ cup Parmesan cheese, shredded


  1. Bring a large pot of water to boil.
  2. Heat 2 tablespoons of olive oil in a heavy bottom skillet over medium high heat.
  3. Add the mushrooms and sauté for about 10-15 minutes, stirring occasionally, until the mushrooms are golden brown and caramelized. Reduce the heat to medium and add in the garlic and shallot and sauté for a few minutes more until the shallot is just translucent.
  4. Taste the mixture and season with salt and pepper, as needed.
  5. Add the pasta to the boiling water and cook according to the package directions. Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the pasta. Add the cooked pasta and remaining water to the mushroom mixture and toss to combine. Adjust salt and pepper as needed and top with basil and Parmesan cheese. Toss everything together to combine and serve.

Penne with Mushroom Puttanesca

Make a simple penne pasta for a family dinner.

Serving: 4-6 servings

Serving size: 1 cup prepared recipe


1 package (12 ounces) penne pasta, uncooked
1/4 cup olive oil
1/2 cup chopped red onion
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
1 pound fresh white mushrooms (or a mixture of mushrooms), quartered (about 5 cups)
8 ounces crimini mushrooms, quartered (about 2-1/2 cups)
1 can (14-1/2 ounces) Italian stewed tomatoes, coarsely chopped
1/4 cup sliced pitted calamata or ripe black olives
6 anchovy filets, coarsely chopped (about 1 tablespoon)
3 tablespoons chopped drained capers
1 teaspoon salt


In a large saucepan cook pasta in salted water according to package directions. Drain; set aside. Meanwhile, in a large skillet over high heat, heat olive oil until hot. Add onion, garlic and red pepper; cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add mushrooms; reduce heat to medium-high; cook, stirring occasionally, until golden, about 5 minutes. Add tomatoes; reduce heat to medium; simmer uncovered, until slightly thickened, about 15 minutes. Stir in olives, anchovies, capers and salt; add reserved drained pasta. Simmer until pasta absorbs some of the sauce, about 3 minutes. Serve immediately with grated Parmesan cheese, if desired.

Nutrition Facts

Calories: 570; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 5mg; Sodium: 1170mg; Protein: 32g; Total Carbohydrate: 93g; Dietary Fiber: 8g

Oriental Mushrooms and Pasta with Peanut Sauce

Peanut sauce, pasta and mushrooms combine to make this traditional Asian dish.

Servings: 4 servings

Serving Size: 1 cup prepared recipe


6 ounces (about 2 cups) penne pasta, uncooked
2 tablespoons vegetable oil, divided
1 pound (about 5 cups) fresh white mushrooms, sliced
3/4 teaspoon salt
4 ounces (about 1-1/2 cups) snow peas, cut in 1-inch pieces
8 ounces boneless pork chops, cut in thin strips

Peanut Sauce

(In a large bowl combine all ingredients listed below until well blended)
1/4 cup soy sauce
1/4 cup olive oil
3 tablespoons chunky peanut butter
1 tablespoon rice or white wine vinegar
1 to 1-1/2 teaspoon ground ginger


Place prepared Peanut Sauce into a large bowl; set aside. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet heat 1 tablespoon of the oil until hot. Add sliced mushrooms and salt; cook, stirring occasionally, over medium heat until almost tender, about 3 minutes. Stir in snow peas; cook and stir 2 minutes. Add mushroom mixture to bowl with Peanut Sauce; set aside. Wipe out skillet; add remaining 1 tablespoon oil. Add pork strips; cook and stir until lightly browned and cooked through, 3 to 4 minutes. Stir into Peanut Sauce along with drained pasta; stir until well coated. Serve warm or refrigerate until ready to serve. Serve on shredded iceberg lettuce with radish slices, if desired.

Nutrition Facts

Calories: 550; Total Fat: 31g; Saturated Fat: 4.5g; Cholesterol: 45mg; Sodium: 1540mg; Protein: 29g; Total Carbohydrate: 43g; Dietary Fiber: 4g

Mushroom and Peppers Grill-Fry

Grilled mushrooms turn this easy recipe into a light and delightful meal.

Servings: 4

Serving Size: 2 cups prepared


8 ounces baby bella mushrooms, sliced
2 cups fresh broccoli florets
1 yellow pepper, seeded and cut into chunks
1 red pepper, seeded and cut into chunks
1 red onion, cut into chunks
3 garlic cloves, crushed
½ cup soy sauce
3 Tablespoons canola oil
½ pound cooked pasta noodles, such as spaghetti, thin spaghetti or angel hair
1 bunch green onions, sliced

Special Equipment

Grill basket for vegetables


Toss the baby bella mushrooms, broccoli florets, yellow and red pepper chunks and red onion chunks in a bowl. Mix in the crushed garlic cloves, soy sauce and canola oil.

Let sit in the marinade for at least 30 minutes. Season with a little pepper before tossing in the basket on the grill.

Cook the pasta noodles as directed and drain.

Drain the marinade and save it for the noodles. Toss the marinated vegetables in a grill basket over medium heat over the grill. Grill for 8 to 10 minutes, tossing every few minutes, or until broccoli turns bright green and peppers begin to soften.

Meanwhile, soak the cooked noodles in the soy sauce marinade until vegetables are done cooking. Drain the marinade off the noodles and toss them with the cooked vegetables. Sprinkle the sliced green onions over the top.

Serve Mushroom and Vegetable Grill-Fry over noodles of your choice.

Nutrition Facts

Calories: 400; Total Fat: 12g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 2040mg; Protein: 15g; Total Carbohydrate: 59g; Dietary Fiber: 6g

Almost Lasagna (Foodservice portion)

Whip up this easy mushroom lasagna Italian dinner recipe for the whole family.

Yield: 24 servings

Serving Size: 3 cups prepared recipe


4 pounds long fusilli pasta or linguine
1/2 cup trans-fat free margarine, melted
2 pounds white button mushrooms
2 pounds cremini mushrooms
1/4 cup olive oil
4 pounds 93% lean ground beef
4 small carrots, diced
4 small onions, diced
8 cloves garlic, peeled and chopped
1 teaspoon freshly ground black pepper
1 (10-pound) can no-salt-added crushed tomatoes, drained (about 13 cups)
4 teaspoons salt
1 1/3 cups fresh basil leaves, torn
2 cups low-fat ricotta cheese
1 1⁄3 cups chopped flat-leaf parsley (or 2 teaspoons dried parsley)


1. Cook pasta as package directs. Drain and toss with melted margarine. Keep warm.

2. Meanwhile chop mushrooms into ¼-inch pieces.

3. Heat olive oil in a large rondeau or skillet over medium heat. Add ground beef, mushrooms, carrot, onion, and garlic. Sauté, breaking up beef into small bits until onions are translucent, about 8 minutes. Season with freshly ground black pepper.

4. Stir in the tomatoes, salt, and basil. Simmer for five minutes. Keep warm for service.

5. In a bowl, combine the ricotta cheese and parsley.

6. Toss hot pasta with meat sauce. For each serving, scoop about 2 tablespoons ricotta mixture into a shallow bowl; top with a heaping cup of pasta & sauce mixture.

Tips: Substitute firm tofu or 100% ground turkey breast meat for ground beef. For buffet service, scoop ricotta mixture into bottom of hotel pan and top with pasta mixture. Garnish with chopped fresh basil and parsley.

Nutrition Facts:

Calories: 449; Total Fat: 11 g; Saturated Fat: 4 g; Cholesterol: 30 mg; Sodium: 116 mg; Carbohydrate: 64 g; Dietary Fiber: 4 g; Protein: 22 g

Family portion

Almost Lasagna

Whip up this easy mushroom lasagna Italian dinner recipe for the whole family.

Yield: 6 servings

Serving Size: 3 cups prepared recipe


1 pound long fusilli pasta or linguine
8 ounces white button mushrooms
8 ounces cremini mushrooms
1 tablespoon olive oil
1 small carrot, diced
1 small sweet onion, diced
2 cloves garlic, peeled and diced
8 ounces 93% lean ground beef
1 28-ounce can no-salt-added crushed tomatoes, drained
1 cup low-sodium beef broth
1/3 cup fresh basil leaves, torn
1/2 cup low-fat ricotta cheese
1⁄3 cup chopped flat-leaf parsley, or 2 teaspoons dried parsley
2 tablespoons trans-fat free margarine
freshly ground black pepper, to taste


1. Bring a large pot of water to a boil, add the pasta, and cook according to package directions.

2. Chop mushrooms into ¼-inch pieces. Reserve

3. Heat olive oil in a large skillet over medium heat. Add mushrooms, carrot, onion, and garlic. Saute until onions are translucent, about 5 minutes. Remove from pan and reserve.

4. Place ground beef in pan and cook over medium-high heat, breaking meat into very small bits.  Season with freshly ground black pepper.

5. Add the vegetable mixture to the beef in the skillet. Stir in the tomatoes, broth, and basil; simmer for five minutes.

6. In a small bowl, combine the ricotta cheese and parsley. Toss hot pasta with the margarine and return to skillet. Mix with meat sauce. To serve, scoop equal amounts of the ricotta into shallow bowls, top with pasta/sauce mixture.

Tip:Substitute firm tofu or 100% ground turkey breast meat for ground beef.

Nutrition Facts:

Calories:449; Total Fat: 11 g; Saturated Fat: 4 g; Cholesterol: 30 mg; Sodium: 116 mg; Carbohydrate: 64 g; Dietary Fiber: 4 g; Protein: 22 g

Foodservice portion

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Vegan Mushroom Stroganoff

Yield: 4 servings

Serving size: 1 cup


2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
4 ounces cremini mushrooms, roughly chopped
1 tablespoon flour
2 tablespoons white wine
1 tablespoon tomato paste
2/3 cup plain soymilk
4 ounces whole wheat fettuccine
1 tablespoon chopped fresh parsley


1.  Cook the fettuccine as package directs, drain.

2.  Meanwhile, heat the oil in a large skillet over medium heat and cook onions 2 minutes or until translucent. Add the garlic and 30 seconds longer.  Add the mushrooms, reduce heat to medium low and cook, stirring occasionally 5 to 6 minutes or until they release their juices.

3.  Sprinkle flour over the mushroom mixture and stir to combine.  Add wine, tomato paste and soymilk.  Cook stirring until thickened.

4.  Toss with the fettuccine and sprinkle parsley over all.

Foodservice portion

Fettucine Profumate (Foodservice portion)

This creamy, aromatic fettuccine recipe is chock full of mushroom flavor.

Yield: 20 servings

Serving size: 1 cup of pasta with 3/4 cup vegetables


  • 2 1/2 pounds dry fettuccine nests
  • 1/2 cup unsalted butter
  • 1/2 cup truffle or olive oil
  • 1 1/2 pounds Baby Bella (Cremini) Mushrooms – roughly chopped
  • 2 large carrots, peeled and minced
  • 5 stalks celery, minced
  • 2 onions, minced
  • 3 cloves garlic, minced
  • 2 1/2 cups heavy whipping cream
  • 2 1/2 ounces grappa or brandy
  • 3 tablespoons fresh flat leaf Italian parsley, chopped
  • 1 tablespoon corn starch, dissolved in 2 tablespoons of water
  • 2 1/2 cups reduced sodium chicken broth
  • 2 1/2 cups grated Parmigiano Reggiano


1. Cook the pasta as package directs.

2. Meanwhile, in a large sauté pan or rondeau heat butter and truffle oil over medium heat.  When melted add the mushrooms, carrot, celery, onion, garlic and parsley. Stir to combine. Cook until onions begin to turn translucent and vegetables begin to soften, just a few minutes, stirring occasionally.

3. Remove pan from heat and pour the grappa in.  Mix well and carefully return to heat to avoid flaming the alcohol, and cook until grappa has evaporated.

4. Add broth lower heat slightly and allow to simmer for approx 10 minutes, stirring as necessary. Add the cornstarch mixture, cream, and Parmigiano.  Reduce heat to lowest setting and allow to simmer for approx 5 minutes. Adjust seasoning with salt and pepper.

5. Add drained pasta to the sauce; toss well to combine. Transfer to pan for service. Garnish with additional Parmigiano if desired and serve immediately.

Nutrition Facts:

Calories: 430; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 55mg; Sodium: 190mg; Protein: 12g; Carbohydrates: 48g; Dietary Fiber: 2g

Family portion