Creamy Pasta With Mushrooms Spinach And Peas Food

CREAMY PASTA WITH MUSHROOMS, SPINACH, AND PEAS

Steps:

• Put water onto boil for pasta. Salt water and cook according to package.
• Add spinach and peas to past for last four minutes of cooking time.
• Finely chop onion and mushrooms. Put garlic through a garlic press. Slice mushrooms.
• Heat olive oil and margarine in skillet over medium high heat.
• Add onion, mushrooms, and garlic. Saute until the onions and mushrooms are soft.
• Whisk in flour. Cook for another minute.
• Whisk in chicken stock until well blended. Then add half and half.
• Simmer until thickened. Whisk in Parmesan cheese.
• Salt and pepper to taste.
• Drain pasta, spinach, and peas and toss with sauce.

CREAMY PANCETTA PASTA WITH MUSHROOMS AND PARMESAN

Steps:

• Bring a large pot of water to the boil and cook the pappardelle according to the package directions.
• While the pasta is cooking, put a large skillet over medium-high heat. Cook the pancetta until it starts to brown, about 5 minutes. Add the mushrooms and cook for 2 to 3 minutes, then add the cream. When the cream is hot, add the Parmesan and stir.
• Drain the pasta and add it to the skillet. Stir well and season with some pepper. I find it does not usually need salt because of the salty pancetta and Parmesan. Serve immediately. I like to serve it with an arugula salad.

PASTA WITH MUSHROOMS, HAM AND PEAS

Steps:

• In a large skillet (preferably nonstick), heat oil over medium-high heat.
• Add onion; cook and stir until tender, about 5 minutes.
• Stir in mushrooms and ham.
• Cook and stir until mushrooms are tender, about 8 minutes.
• Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan.
• Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes.
• Just before serving, add grated cheese.

CREAMY JERK PASTA WITH CHICKEN AND PEAS

Steps:

• Cook the pasta in lots of salted water.
• While the pasta is cooking, make the sauce:.
• Heat 1 Tbsp oil in a large skillet over med-high heat.
• Sprinkle the chicken cubes with salt and pepper, then saute them in the oil until browned on the outside. Take the pan off the heat and remove the chicken. Don't worry if it is not cooked all the way through.
• Add 1 Tbsp to the pan and turn the heat to med-low.
• Add the garlic and cook for 30 sec -- do not allow it to brown.
• Add the chicken broth, the cream cheese, the cream and the jerk sauce. Simmer for about 5 minutes, until the cream cheese melts and the sauce thickens slightly. Taste, and add more jerk sauce if you want more spice.
• Add the chicken, and simmer for 1 more minute, until all chicken is cooked through.
• Add spinach and frozen peas, and cook for 30 seconds to 1 minute, until peas are warm.
• By now the pasta should be cooked. Do not drain the pasta. Rather, use tongs to remove it from the water and put it, still dripping, into the sauce. (The drips of pasta water are starchy and help thicken the sauce.).
• Turn off the heat under the sauce.
• Toss, adding salt and pepper to taste. If using parmesan, add it now, and toss.
• Serve!

ZITI WITH MUSHROOMS, PANCETTA & PEAS

Steps:

• You will need a deep saute pan that can hold the sauce, and the pasta.
• Have all your ingredients ready to go before beginning to cook.
• Heat the oil over medium-high heat and cook the pancetta and onions until the onions are softened.
• Add the mushrooms and a pinch of salt and pepper and toss to combine.
• When the mushrooms have cooked for about 2 minutes, add the thyme and toss.
• Let cook another minute, then add the Marsala to the pan and toss with the other ingredients.
• Let reduce about half (about 2-3 minutes), then add the chicken stock.
• Toss and let this reduce about half (about 2 to 3 minutes).
• Add the peas, toss, then the cream, then let this mixture reduce slightly.
• Taste, adjust for pepper and salt.
• Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
• Serve with the remaining cheese.

CREAMY 'SHROOMS PASTA

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package directions until al dente. Do not drain.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and season with salt and pepper. Allow the shrooms to brown on one side, 1 to 2 minutes, then flip to crisp the other side, 1 to 2 minutes more. Remove to a plate and set aside.
• Add 1 tablespoon oil to the skillet and add the shallots and garlic if using. Season with salt and pepper and cook, slightly caramelizing to light golden, about 2 to 3 minutes. Add the lemon juice and scrape up the brown bits (suc) on the bottom of the skillet with a wooden spoon. Return the mushrooms to the skillet, add the cream and bring to a simmer.
• Turn off the heat and stir in the cheese. Using tongs or a slotted spoon, remove the cooked pasta from the water and add it directly to the skillet. Toss to coat, adding pasta water if needed to loosen the sauce.
• Season generously with freshly cracked pepper. Serve sprinkled with more cheese and drizzled with the remaining tablespoon oil and enjoy!