Best Creamy Pasta Skillet With Baby Bella Mushrooms Recipes

PASTA WITH BABY BELLA MUSHROOMS & SPINACH IN A TOMATO CREAM

Pasta With Baby Bella Mushrooms & Spinach in a Tomato Cream image

A quick and delicious dish with the meaty flavor of baby bella mushrooms. Makes a great one-dish meal.

Provided by 148045

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces baby portabella mushrooms, sliced
2 tablespoons butter
2 tablespoons oil
1 large onion, diced fine
1 (8 ounce) bag Baby Spinach (pre washed)
3 teaspoons fresh rosemary, chopped fine
1 (6 ounce) can tomato paste
1 cup marsala wine
1 cup prepared onion dip (Dean's Lite)
3 tablespoons fresh flat-leaf parsley, chopped
1 lb pasta
1/2 cup parmesan cheese, grated
salt and pepper

Steps:

Cook pasta to taste.
Melt butter and oil in saucepan over medium heat. Add onion and saute until translucent. Add rosemary and saute for 1 minute more. Add mushrooms and saute for five minutes more.
Add Marsala wine, tomato paste and heat through until simmering. Remove from heat and stir in prepared onion dip. Add spinach stir until wilted. If the sauce is too thick, add water to dilute.
Drain pasta and combine with sauce and grated parmesan cheese, making sure to coat evenly.
Top with parsley and serve.

Nutrition Facts : Calories 916.9, Fat 18.5, SaturatedFat 7.1, Cholesterol 26.3, Sodium 642.2, Carbohydrate 110.8, Fiber 8.4, Sugar 12.6, Protein 25.3

PASTA WITH BABY BELLA MUSHROOMS

Pasta with Baby Bella Mushrooms image

For baby bella mushroom lovers only. This dish can be made with just about any kind of pasta and can be made spicy if you wish.

Provided by julie a

Categories Main Dish Recipes Pasta

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 cube chicken bouillon
½ cup hot water
½ (16 ounce) package farfalle (bow tie) pasta
3 tablespoons olive oil
2 cloves garlic, minced
1 (8 ounce) package sliced baby bella mushrooms
¼ teaspoon kosher salt
¼ cup white wine
⅛ teaspoon ground white pepper
1 pinch crushed red pepper
¼ cup grated Asiago cheese

Steps:

Dissolve bouillon cube in hot water and set aside.
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
While pasta is cooking, add olive oil to a medium skillet and adjust heat to medium. Add garlic and saute for 1 minute. Add mushrooms and kosher salt. Cook for 3 minutes. Add wine, increase heat to medium-high, and reduce for 1 to 2 minutes. Add chicken stock, white pepper, and crushed red pepper. Continue to cook until liquid is reduced by about 1/2, 8 to 10 minutes.
Toss mushroom mixture with cooked pasta. Top with Asiago cheese and serve.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.9 g, Cholesterol 6.2 mg, Fat 13.5 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 2.9 g, Sodium 498.4 mg, Sugar 3.1 g