10-MINUTE MUSHROOM CARBONARA
This is a quick and easy upgrade to weeknight spaghetti dinner. I tend to make this low sodium, but you may want to add salt in the pasta water and while the mushrooms are cooking.
Provided by Ryan Schroeder
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 17m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
- Beat eggs together in a bowl. Add 1/2 the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
- Serve the pasta topped with mushroom sauce and remaining Parmesan cheese.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 57.8 g, Cholesterol 98.9 mg, Fat 7.9 g, Fiber 2.8 g, Protein 16.7 g, SaturatedFat 2.5 g, Sodium 143.5 mg, Sugar 2.9 g
TORTELLINI CARBONARA
This is a super quick and delicious recipe. Not low in fat but high in flavor. Fresh cheese-filled tortellini combined with cubed ham, onion and green peas in a rich, cream sauce. Serve with garlic bread and a salad. Enjoy!
Provided by KRISANN
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium heat. Stir in the onion and ham and saute for 5 minutes, or until onion is translucent.
- Pour in the half-and-half and the cheese, stirring frequently, until the sauce starts to thicken and bubble. Season with salt and pepper to taste and set aside.
- Fill a large pot with water and bring to a boil. Add the tortellini and cook to desired doneness, or according to package directions. Add the peas to the boiling tortellini in the final minute of cooking. Drain all from the water and toss with the ham and sauce mixture.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 33.6 g, Cholesterol 132.6 mg, Fat 38.7 g, Fiber 3.6 g, Protein 27 g, SaturatedFat 22.1 g, Sodium 1168.5 mg, Sugar 3.6 g
TORTELLINI CARBONARA
I've made this bacon, cream and Parmesan cheese pasta sauce for so many years and have always called it a carbonara. Low-and-behold, I recently found out it's actually more like an Alfredo sauce. In either case, it's absolutely heavenly and a great option for company! -Cathy Croyle, Davidsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.
Nutrition Facts : Calories 527 calories, Fat 36g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 728mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
TORTELLINI WITH MUSHROOM SAUCE
It's easy to turn these little twists of frozen-cheese-filled pasta into a meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
- Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
- Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.
TORTELLINI WITH MUSHROOM CARBONARA SAUCE
Provided by Bonnie Wilkens Metully
Categories Milk/Cream Egg Mushroom Pasta Sauté Parmesan Bacon Winter Sage Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 9
Steps:
- Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
- Sauté bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add mushrooms, onions, garlic, and sage to skillet. Sauté over medium-high heat until mushrooms are tender, about 8 minutes. Add 1/2 cup reserved pasta cooking liquid to skillet. Bring to boil over medium-high heat. Whisk egg yolks and cream in small bowl to blend. Add cream mixture, tortellini, and 1/3 cup Parmesan cheese to mushroom mixture. Toss until sauce thickens and coats tortellini, adding more cooking liquid by tablespoonfuls to thin sauce, if desired, about 3 minutes. Season with salt and pepper. Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup Parmesan cheese.
TORTELLINI MARINARA
"My family loves this with a loaf of crusty French bread and green beans," relates Rita Perez of Roseville, California. She sometimes warms the savory supper in the slow cooker, but you'll find that it comes together very quickly on the stovetop.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook tortellini according to package directions. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in marinara sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until mushrooms are tender. , Drain tortellini; stir into skillet. Sprinkle with cheese. Remove from the heat; cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts :
TORTELLINI WITH MUSHROOM AND GARLIC SAUCE RECIPE
Provided by MaryGladys
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm. Meanwhile, in a large skillet heat oil until hot. Add mushrooms and garlic; cook, stirring frequently, until tender, 5 to 6 minutes. Add peas, roasted peppers, salt and black pepper; cook, stirring occasionaly, until heated through, 2 to 3 minutes. Spoon over hot tortellini; sprinkle with Parmesan cheese.
TORTELLINI WITH MUSHROOM AND GARLIC SAUCE
Although there is a recipe by the same name on Recipezaar, mine is entirely different. This one actually came off of a package of mushrooms.
Provided by DungeonDeb
Categories < 30 Mins
Time 20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions, drain and set aside.
- Saute mushrooms and garlic in oil until tender: 5-6 minutes.
- Add peas, roasted peppers, salt and pepper. Cook until heated throiugh: 2-3 minutes.
- Serve over hot tortellini.
- Garnish with parmesan cheese.
Nutrition Facts : Calories 548, Fat 18.1, SaturatedFat 6.7, Cholesterol 59.1, Sodium 1652.1, Carbohydrate 73.5, Fiber 7, Sugar 5.5, Protein 23.9
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