Posts Tagged ‘Pasta’

Baked Gemelli with Crimini Mushrooms

Yields: 4


1 pound gemelli pasta
2 tablespoons butter
2 tablespoons flour
1/8 teaspoons salt
1/2 tablespoons freshly ground pepper
2 cups milk
1/2 cup grated Parmesan cheese, plus 2 tablespoons
3/4 cup grated Fontina cheese
2 tablespoon olive oil
1/2 pound thick cut bacon, cubed
1 cup red pearl onions, halved
8 ounces crimini mushrooms, sliced
2 cups Savoy cabbage, chopped
Parsley and additional Parmesan for garnish, if desired


Cook pasta according to package directions.

While pasta cooks, melt butter in a large saucepan and stir in flour, salt and pepper, and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove from heat, whisk in cheeses and stir until melted.

Heat olive oil in large non-stick skillet over medium-high heat. Cook bacon until crispy, then remove and place on paper towels, leaving excess oil in skillet. Add onions to skillet and cook till tender. Add mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color. Add cabbage and about 2 tablespoons water and steam till soft. Return bacon to skillet, stir in sauce and cook till hot.

Add cooked, drained pasta to skillet and stir. Transfer mixture to an oven-proof dish, top with 2 tablespoons Parmesan and bake until sauce bubbles, about 20 minutes.

Serve garnished with parsley and additional Parmesan, if desired.

Farfalle with Walnut-Tarragon Pesto, Crimini Mushrooms and Peas

Meaty crimini mushrooms and sweet petite peas are the perfect complement to the decadent walnut-tarragon pesto in this hearty vegetarian pasta dish.

Yield: 8 servings

Serving size: 1 cup pasta and 1 cup of vegetables


16 oz package farfalle (bow-tie shaped) pasta
16 oz crimini mushrooms, thinly sliced
1/2 cup frozen petite spring peas, thawed
1 cup raw walnuts, lightly toasted in a dry skillet
2 cups loosely packed parsley (some stems are fine)
1/2 cup fresh parmeggiano-reggiano cheese chunks
1/4 cup fresh tarragon leaves
1 TB fresh thyme leaves
1 peeled garlic clove
1/2 cup + 2 Tbs extra virgin olive oil
1 TB lemon juice
Sea salt
freshly ground black pepper


Cook farfalle according to package instructions.  Be sure to liberally salt the water. Drain and reserve a cup of pasta water.

In a large skillet, saute the mushrooms in 2 tablespoons of olive oil over medium-high heat until golden brown. Add a couple of pinches of sea salt and some freshly ground black pepper when they are near done. Turn off heat, add the cooked farfalle and set aside.

Make the pesto by first adding the garlic clove and Parmesan cheese to a food processor. Pulse until crumbly, then add the walnuts. Pulse again to smaller crumbles, making sure garlic is well incorporated. Then add parsley, tarragon, and thyme. Blend until herbs are finely minced in with the cheese and walnuts. Add the lemon juice, and with the processor running, slowly drizzle in 1/2 cup of olive oil. Check the seasonings and add some pepper and a pinch or two of salt to taste.

Add the pesto, 1/4 cup at a time, and the thawed peas to the skillet. Toss, and add a little bit of pasta water to thin the pesto.  Add more pesto as desired, toss again, and thin with pasta water as necessary.  Serve with a wedge of Parmesan cheese to grate fresh over the top.

Nutrition Facts

Calories: 510; Total Fat: 30g; Saturated Fat: 4.5g; Cholesterol: 5mg; Sodium: 100mg; Total Carbohydrate: 50g; Dietary Fiber: 4g; Protein: 14g

Gnocchi with Browned Butter, Mushrooms and Flageolet Beans

“I’ve always wanted to make my own gnocchi and what better to top these little potato pillows with than rich, meaty mushrooms? The flageolet beans add some chew and protein to the dish. This dish, although seemingly time consuming, is actually quite simple to prepare and is quintessentially autumn.” Jenna Weber of Eat Live Run

Yields: 4 servings


16 oz prepared gnocchi, either homemade or storebought (homemade is preferable)
8 oz assorted mushrooms, sliced
1 cup flageolet beans, either canned or cooked from scratch
2 tbsp butter
sea salt and black pepper to taste
1 tbsp olive oil
1/4 cup freshly grated Parmesan cheese


1. In a cast iron or regular skillet, melt the butter on medium heat. Cook, stirring continuously, until the butter has turned a golden brown color. Remove pan from heat immediately when butter has began to brown because over browning the butter will lead to a strong bitter flavor.
2. Add the sliced mushrooms to the browned butter and toss to coat completely. Sprinkle mushrooms with a tiny pinch of sea salt. Place pan back on stove over medium low heat and cook until mushrooms have softened, about five minutes.
3. While the mushrooms cook, cook the gnocchi in simmering water, being careful to not overcook. When done, the gnocchi should float like little pillows. Immediately drain and drizzle with olive oil so the gnocchi don’t stick together.
4. Add the beans to the mushrooms and toss over the heat so the beans heat up. Scoop out a portion of gnocchi on each plate and top with the mushroom bean mixture. Sprinkle Parmesan cheese on each serving as well as an extra drizzle of olive oil.

Mushroom Ravioli With Tomato Dipping Sauce

Mushroom ravioli make a beautiful presentation for an appetizer, yet are hearty enough to make a full meal.

Yields: makes 40-50 ravioli

Serving Size: 8-10 ravioli


2 tbs olive oil
1 tsp minced garlic
1 tbs unsalted butter
8 oz button mushrooms
8 oz baby bello mushrooms
2 shakes hot red pepper
Dash of kosher salt & pepper
2 tbs parmigiano reggiano
1 egg, beaten
Wonton wrappers


Heat 1 tbs of the olive oil over medium heat in a large nonstick pan and add the minced garlic. Meanwhile clean and chop your mushrooms. Do not worry about cutting them too small as they will all end up in the food processor anyway.

Add the mushrooms, butter, 2 shakes of hot red pepper, and kosher salt and pepper to the pan. Cook over medium heat, stirring now and again, until the mushroom mixture reduces, about 10 minutes. Take off the heat and add to the bowl of a food processor. Pulse until the mixture reaches the right consistency. You want the mixture to be in between coarse and smooth. Stir in the parmigiano reggiano.

Fill a large pot with water and place over high heat. Meanwhile, assemble your ravioli. Here is how:

1. Lay a wonton wrapper on a flat surface.
2. Brush with the egg.
3. Cut the wrapper in half.
4. Add a bit of filling to the bottom half of each wrapper.
5. Fold over and seal the edges with your finger.
6. Place on a floured cookie sheet and keep covered with a dishtowel until you all the ravioli are ready.

By the time you have assembled all of your ravioli, the water will be boiling. Heat a pan with the remaining oil. Add a handful of ravioli at a time to the boiling water and cook for 2 minutes. Remove with a slotted spoon and place immediately in the hot pan to crisp the edges. Flip after 1 minute. When both sides are crispy and golden brown remove and serve with your favorite sauce! I serve it simply with San Marzano crushed tomatoes.

A few tips:

  • The filling can be made a day ahead.
  • The ravioli can be made a few hours ahead of time. Just place the towel-covered cookie sheet directly into the fridge until needed.
  • Leftover crispy ravioli can be reheated in a toaster oven or microwave. The best advice I can give you for reheating this type of dish is doing what you would do to heat up leftover pizza. For me that means a few seconds in the microwave followed by a minute or two in the toaster oven.
  • If the small ravioli are too much trouble, you can also make giant ravioli, using 2 wonton wrappers per one.

Fettuccine Profumate

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

Yield: 8 servings

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


1 pound of Fettucine Nests
8 ounces Baby Bella {Crimini} Mushrooms – roughly chopped
1 small carrot – peeled and minced
2 stalks celery – minced
1 small onion – minced
1 clove garlic – minced
1 cup heavy whipping cream
1 ounce grappa
1 tablespoon fresh flat leaf Italian parsley – chopped
1 tablespoon corn starch {dissolved in 2 tablespoons of water}
3 tablespoons unsalted butter
3 tablespoons truffle oil
1 cup broth
1 cup Parmigiano Reggiano – grated
salt and pepper


Gently wipe your mushrooms clean with a paper towel. Into a large sauté pan heat butter and truffle oil over medium heat. When melted add the mushrooms, carrot, celery, onion, garlic and parsley. Stir to combine. Allow to cook until onions begin to turn translucent and vegetables begin to soften, just a few minutes, stirring as necessary. Season lightly with salt. Remove pan from heat and pour the grappa in. Mix well and carefully return to heat and cook until grappa has evaporated. Add broth lower heat slightly and allow to cook for approx 10 minutes, stirring as necessary. Add the corn starch {which has been dissolved in water} and mix together until it thickens. When thickened, add cream, Parmigiano and season lightly with pepper. Reduce heat to lowest setting and allow to simmer for approx 5 minutes.

While sauce is nearing the final stages cook your pasta in generously seasoned water until al dente. Drain well and add to the sauce pan. Toss well to combine. Transfer to serving bowl, 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

Foodservice portion

Mushroom, Basil and Goat Cheese Lasagna Roll-Ups

This vegetarian mushroom lasagna recipe boasts big flavor from meaty sautéed cremini mushrooms, basil and goat cheese.

Yield: 9 servings

Serving size: 1 rollup


9 lasagna noodles
1 tablespoon olive oil
8 ounces sliced baby portabella Mushrooms
½ brown onion, diced
1 clove garlic, minced
1 pint ricotta cheese
4 ounces goat cheese
1 egg, slightly beaten
4 large leaves fresh basil
1 tablespoon dried oregano
Fresh ground pepper
½ teaspoon kosher salt
¾ cup grated mozzarella cheese


Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions, drain and rinse to cool.

Meanwhile, in a heavy skillet, heat olive oil. Sauté onions, garlic and mushrooms 5 minutes.

In a medium bowl, blend together ricotta, goat cheese, egg, basil, oregano, pepper and salt.

One noodle at a time, spread a layer of cheese and then a light layer of mushroom/onion mixture.

Roll up noodle, place in baking pan.

Once all rolls are filled, top with remaining ricotta mixture and sprinkle with mozzarella.

Bake for one hour or until cheese is melted and golden brown.

Nutrition Facts:

Calories: 250; Total Fat: 10g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 310mg; Protein: 17g; Carbohydrates: 22g; Dietary Fiber: 4g

Foodservice portion

Mushrooms and Pasta in Garlic Parmesan Sauce

Yield: 6 portions


1 cup parmesan cheese, grated
1 cup cherry tomatoes
8 ounces (cut in 1 1/2 inch by 1/2 inch strips) cooked ham, low sodium
2 cups (cut in 1 inch by 1/4 inch pieces) zucchini
1 tsp ground black pepper
2 tbs cornstarch
1 can (13 3/4) ounces chicken broth
2 tbs butter, unsalted
1 lb fresh mushrooms, sliced
16 oz rotelle (corkscrew) pasta


Cook pasta according to directions on package; drain and put in a large serving bowl. Place garlic and butter in a 12” x 8” 2” microwaveable baking pan. Microwave on high until garlic is softened, about 2 minutes. Stir mushrooms into butter, microwave uncovered on high until mushrooms are nearly tender, about 8 minutes, stirring once. In a cup combine chicken broth, cornstarch, salt and black pepper until smooth; stir into mushrooms. Microwave uncovered on high until hot, about 8 minutes, stirring once. Add zucchini, ham and cherry tomatoes; microwave uncovered on high until mixture thickens and boils, about 9 minutes, stirring twice. Stir in parmesan cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese, if desired.


Per serving: Calories: 422; Total Fat: 7.7g; Saturated Fat: 3.2g; Cholesterol: 29.6mg; Sodium: 422mg; Total Carbohydrate: 7.7g; Dietary Fiber: 3.2g

Potato-stuffed Macaroni and Wild Mushroom Gratin

Yield: 4 servings


4 oz each, assorted mushroom varieties: Cremini, oyster, shiitake, button, coarsely chopped
2 oz olive oil
2 shallots, chopped fine
2 tbsp assorted herbs, chopped fine: rosemary, basil, thyme, parsley, and or sage
1 cup heavy cream
½ cup cooked ziti pasta
3 tbsp Panko bread crumbs
2 cloves garlic, smashed and worked into paste
2 tbsp parmesan cheese
12 small red bliss potatoes, blanched or roasted, halved and scooped.
Salt and fresh ground pepper


Preheat oven to 300 degrees. Heat a medium size sauté pan and add the olive oil. Toss in the mushroom mix, lightly sauté and season with salt and fresh pepper. Add the shallots and toss. Cook gently until almost soft and golden brown. Add the cream and simmer to half. Add the pasta. Bring to boil. Season again. Stir in the herbs and set aside to cool.

Mix the Panko bread crumbs, parmesan and garlic together. Season lightly. Mound one tbl of mushroom macaroni and cheese mix into each of the bliss potatoes. Sprinkle with the garlic mix. Roast at 300 degrees for 20 minutes. Turn up the heat and broil to lightly brown the crumb mix.

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.