Easyoliveandmushroompastasaute Food

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MUSHROOM OLIVE PASTA



Mushroom Olive Pasta image

This Italian Mushroom Olive Pasta recipe is ready in 30 minutes! It's made with mushrooms, Kalamata olives, garlic, and Parmesan cheese.

Provided by Christine Rooney

Categories     Main Course

Time 30m

Number Of Ingredients 12

6 cloves garlic
2 8 oz. packages cremini or 'Baby Bella' mushrooms (or mushroom of choice)
2 Tbsp. olive oil (split)
generous pinch kosher salt
generous pinch pepper
1 package Barilla Red Lentil Rotini
1 cup reserved pasta water
2 tsp. Italian seasoning
1/2 tsp. red pepper flakes
1 cup Kalamata olives
1 cup shredded Parmesan cheese
1/2 cup fresh basil (or herb of choice)

Steps:

  • Mince 6 cloves of garlic.
  • Chop 2 8 oz. packages of cremini mushrooms (or mushrooms of choice) into small pieces.
  • Heat a skillet to medium-low. Add 1 Tbsp. Extra Virgin Olive Oil. Once the oil is heated add the minced garlic. Saute for 2-3 minutes, stirring often.
  • Add the chopped mushrooms to the skillet along with a generous pinch of salt and pepper. Saute the mushrooms for 5-6 minutes, stirring often. The mushrooms will shrink and caramelize a bit.
  • As the mushrooms are cooking prepare 1 package of Barilla Red Lentil Pasta according to package instructions. Cook for 7-9 minutes or until al dente. Drain the pasta and reserve 1 cup of the pasta water.
  • Add the drained pasta to the mushrooms along with the reserved cup of pasta water. Add 1 Tbsp. of Extra Virgin Olive Oil, 2 tsp. Italian seasoning, and 1/2 tsp. red chili flakes. Toss to combine.
  • Chop 1 cup of Kalamata olives in half. Add the chopped olives to the pasta along with 1 cup of shredded Parmesan cheese. Stir to combine until the cheese has melted into the pasta.
  • Mince 1/2 cup of fresh basil (or herb of choice). Serve the pasta with the chopped herbs.

Nutrition Facts : Calories 486 kcal, ServingSize 1 serving

EASY OLIVE AND MUSHROOM PASTA SAUTE



Easy Olive and Mushroom Pasta Saute image

Olive-lovers this is one you should not pass up! This is easy and quick to make with so much flavor, and can be on the table in an hour or even less. If you are in a hurry, just cook for 25 minutes, or even simmer for a longer time, this is even better if made a day ahead to allow flavors to blend. Prep time includes boiling the pasta.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 -4 tablespoons olive oil (of coarse what else lol!)
1 onion, chopped
1 -2 tablespoon chopped fresh garlic
1 -2 tablespoon dried oregano
1 teaspoon dried red pepper flakes (or to taste)
2 (16 ounce) cans diced tomatoes, with juice
5 ounces pitted black olives, sliced (or to taste, about 1 cup and a little more)
5 ounces pitted green olives, sliced (or to taste, about 1 cup and a little more)
12 ounces small shell pasta (cooked to firm-tender and drained)
1 -2 cup canned drained mushroom (or to taste)
3/4-1 cup grated parmesan cheese
salt and pepper

Steps:

  • Heat oil in a Dutch oven over medium-high heat.
  • Add in chopped onion, garlic, oregano and crushed red pepper flakes; saute for about 5-6 minutes.
  • Add in tomatoes with juice and drained mushrooms along with black and green olives; simmer on low heat for about 25-30 minutes, or until mixture starts to thicken.
  • Add in cooked pasta shells and 3/4 - 1 cup grated Parmesan cheese; toss to combine.
  • Serve with more Parmesan cheese.

Nutrition Facts : Calories 659.8, Fat 26.5, SaturatedFat 6.2, Cholesterol 16.5, Sodium 1646.1, Carbohydrate 87.1, Fiber 9.2, Sugar 11.8, Protein 21.8

GARLIC MUSHROOM PASTA RECIPE



Garlic Mushroom Pasta Recipe image

This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 17

8 ounces dry pasta (I used Toscani-shaped pasta)
Kosher salt
1/3 cup extra virgin olive
1 tablespoon butter
2 shallots (minced)
5 garlic cloves (minced)
8 ounces Baby Bella Mushrooms (sliced)
8 ounces white mushrooms (sliced)
8 ounces portabella mushrooms (roughly chopped)
black pepper
1 teaspoon rosemary
3 tablespoons of tomato paste
¼ cup merlot wine
½ cup of grated Parmigiano-Reggiano (Parmesan)
½ cup packed parsley
1/3 cup chopped walnuts
Red pepper flakes to taste (optional)

Steps:

  • Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
  • In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
  • Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
  • Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
  • Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
  • Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving

CREAMY PASTA WITH CRISPY MUSHROOMS



Creamy Pasta with Crispy Mushrooms image

Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth seeking out at the farmers' market. Whichever one you pick, all they'll need is a quick sear in a hot pan before being tossed into a creamy pasta sauce.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Mushroom     Vegetarian     Parmesan     Milk/Cream     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

4 Tbsp. extra-virgin olive oil
1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
Kosher salt
2 medium shallots, finely chopped
1 lb. spaghetti or bucatini
1/2 cup heavy cream
Zest and juice of 1/2 lemon
1/3 cup finely chopped parsley
2 Tbsp. unsalted butter, cut into pieces
1/2 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
Freshly ground black pepper

Steps:

  • Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
  • Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
  • Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
  • Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
  • Divide pasta among bowls and top with more Parmesan.

MUSHROOM PASTA SAUCE



Mushroom Pasta Sauce image

This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
2 garlic cloves, minced
1/4 cup dry white wine
2 cups heavy whipping cream
1/2 cup unsalted chicken stock
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
Chopped fresh parsley

Steps:

  • Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.

Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.

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