Best Pasta With Mushrooms Cauliflower And Peas Recipes

ROASTED CAULIFLOWER AND MUSHROOM PASTA

Steps:

• Preheat oven to 400 degrees, line a baking sheet with foil and set aside.
• Add the cauliflower and quartered mushrooms to a mixing bowl, drizzle in the oil, salt and pepper, and toss to combine. Spread out onto the baking sheet and bake for 30 minutes, stirring halfway through.
• Start cooking the pasta as directed on the package.
• Cook the pancetta in a large skillet, remove with a slotted spoon to a paper towel lined plate and pour off most of the grease.
• While the pancetta is cooking, in a mixing bowl, add the cheese, eggs, salt, pepper, red pepper flakes and parsley. Stir to combine and set aside.
• Add the garlic and shallots and cook for 1 minutes, then turn off the heat.
• Drain the pasta, be sure to reserve about 1 cup of the cooking water.
• Temper your egg sauce by adding a splash of the pasta cooking water and stirring. Then add the sauce, roasted cauliflower and mushrooms, pancetta and drained pasta to the skillet.
• Toss to combine, stirring in some of the reserved pasta cooking water as needed, until creamy in texture.
• Serve with a Caesar salad or crusty artisan bread if desired.

CAULIFLOWER "RISOTTO" WITH PORCINI MUSHROOMS AND PEAS

Steps:

• Pour 2 cups boiling water into a large bowl. Add dried mushrooms; let stand until rehydrated, about 20 minutes. Remove mushrooms with a slotted spoon and pat dry; chop into smaller pieces. Reserve soaking liquid.
• Pour chicken broth into a saucepan over medium-low heat. Cover and keep warm.
• Process cauliflower in a food processor fitted with a shredding disc into grains the size of rice.
• Melt butter in a large pot over medium heat. Add shallot; cook until softened, about 2 minutes. Add cauliflower rice, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.
• Stir 1 cup of warm chicken broth into the pot; simmer until absorbed, about 5 minutes. Add remaining broth, 1 cup at a time, simmering until it is absorbed and cauliflower rice is tender, about 10 minutes.
• Stir chopped mushrooms, peas, balsamic vinegar, and thyme into the pot. Cook and stir until mushrooms and peas are heated through, about 5 minutes.

PASTA WITH MUSHROOMS, CAULIFLOWER AND PEAS

Steps:

• Wash and trim mushrooms and slice them in food processor.
• Heat oil in large nonstick pot or skillet; add mushrooms and cook over medium-high heat.
• Chop whole onions finely in food processor by pulsing and add to mushrooms; continue to saute until onions soften.
• Bring water for pasta to boil in covered pot.
• Wash, trim and quarter tomatoes; wash, dry and coarsely chop parsley; chop tomatoes and parsley finely in food processor by pulsing; add to onions and mushrooms; reduce heat to simmer.
• Chop cauliflower in food processor by pulsing; add to pot with hot pepper flakes; cover and continue cooking about 5 minutes, until vegetables are soft.
• Cook the pasta.
• In food processor, blend yogurt and ricotta. Coarsely grate Parmigiano and stir into yogurt mixture.
• Add the peas to the vegetables and cook 2 minutes longer.
• Remove from heat; stir in yogurt mixture; season with pepper and salt, if desired.
• Drain pasta and stir in.

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.

LIGHT AND CREAMY PASTA WITH HAM, PEAS, AND MUSHROOM

Steps:

• Put 3 tbsp. of light butter in a large saute pan over medium-high heat. After a minute, put in minced garlic cloves
• Add 1 cup of white wine then add all of the mushrooms and saute for 3-4 minutes
• Start to boil the water for the pasta. Add cubed ham and peas to the saute pan then add the remaining 1 cup of white wine and saute for 3-4 minutes
• Put your pasta in the boiling water. To the saute pan, add 3/4 pint of half & half, then lower the temperature to low-medium heat (so that it doesn't bubble)
• After 2-3 minutes, add corn starch one tbsp. at a time and stir-the sauce will slowly thicken over 3 to 4 minutes
• Salt and pepper to taste, serve over the pasta, sprinkle with parmesan cheese, enjoy!

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.

BROCCOLI VEGGIE PASTA PRIMAVERA

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large skillet, cook the broccoli, carrot and onions in butter for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.