01.01.2022

Mushroom pasta for spaghetti without cream. Classic pasta with mushrooms in creamy sauce

In Italy, the word “pasta” refers to all pasta products. The term literally means "dough" and can be tubes of varying lengths and thicknesses.

The same word is used to describe a finished dish that, in addition to pasta, also contains a sauce made according to a special recipe. To prepare it, you need to choose a type of product made from durum flour.

In Italy, by the way, the use of other varieties is prohibited by law, so it is extremely difficult to meet a true connoisseur of this dish who is overweight.

Mushrooms are a fairly affordable product that is an excellent addition to pasta. They give it a spicy, rich taste, slightly increasing its calorie content.

Without forest chanterelles, boletus or boletus on hand, you can always buy greenhouse champignons or oyster mushrooms. It is enough to eat one plate of this pasta with mushrooms to keep the feeling of fullness for the whole working day.

Usually a cream or tomato sauce is prepared. To allow the dish to fully cook, it must be hot. There is an unspoken rule regarding its consistency: the smaller the pasta, the thicker it is.

Italian pasta with mushrooms in creamy sauce

When choosing classic dry pasta for this dish, they give preference to varieties that have a rough surface that will hold the sauce and prevent it from floating. You can also buy fresh semi-finished products sold in Italian bakeries.

We wash the mushrooms, cut them into slices and fry them in olive oil. Stop when the liquid has completely evaporated.

Peel the onion and garlic, chop into half rings and send to the mushrooms.

When the onion is browned, pour in cold cream, sprinkle in black pepper, mix everything thoroughly and simmer for five minutes.

Boil the pasta in boiling water until half cooked. To prevent it from sticking, use plenty of water and, if desired, add a few drops of olive oil.

Drain in a colander, rinse with tap water and place in a frying pan with creamy mushroom dressing.

Cook for another seven minutes, stirring constantly.

Place on a flat dish with a shallow bottom and sprinkle generously with grated cheese. Sprinkle with fresh herbs. If you can't find parmesan, any hard type will do.

Recipe for a dish with porcini mushrooms and parmesan

Porcini mushrooms go best with pasta. Meaty and satisfying, they not only surpass other types in taste, but also look chic in combination with other products.

Components:

  • Spaghetti – 600 g;
  • Parmesan cheese – 200 g;
  • Porcini mushrooms – 150 g;
  • Sour cream – 4 tbsp. l.;
  • Unrefined oil – 4 tbsp. l.;
  • White pepper - to taste;
  • Basil - a bunch;
  • Salt - to taste;
  • Nutmeg – 1 tsp;
  • White onion – 2 pcs.

Preparation: 40 minutes.

Calorie content: 93 Kcal/100 g.

Let's look at cooking pasta with porcini mushrooms and parmesan in creamy sauce in more detail.

Boil the mushrooms in lightly salted water for about thirty minutes, discard in a colander and leave until it is completely gone.

Pour the oil into the saucepan and wait until it warms up. Transfer the porcini mushrooms to fry. Peel and chop the onion into strips. It is better to use white lettuce - it is less bitter.

Add it to the mushrooms and fry until transparent. Add farm sour cream, nutmeg and add some salt.

Mix everything and let it simmer for five to six minutes under a tightly closed lid.

Boil the spaghetti in a large pan, without breaking it so that it remains long. Drain, transfer the flour products to a sieve and stir with a spoon so that all the water flows out.

Place them in a saucepan with the finished products, stir and let stand for five minutes. Sprinkle with basil and grated cheese. Can be served on plates.

Cooking a dish with chicken

Any pasta goes well with chicken, and the dish is not considered high-calorie. We present to your attention a recipe for pasta with chicken and mushrooms in creamy sauce.

Components:

  • Italian pasta – 450 g;
  • Chicken meat – 250 g;
  • Onion – 1 pc.;
  • Heavy cream – 200 ml;
  • Salt, seasonings - to taste;
  • Olive oil – 3 tbsp. l.;
  • Thyme – 0.5 tsp;
  • Cheese – 200 g;
  • Parsley - a bunch.

Preparation: 70 minutes.

Calorie content: 99 Kcal/100 g.

Carefully wash the chicken fillet, dry it and cut it into long strips with a special knife. Fry in olive oil for ten minutes. Chop the peeled onion into cubes of the smallest possible size.

Add to chicken meat and stir. Let the pasta boil, it is better to add a little salt to the water. Cook for seven to eight minutes. Place in a colander and rinse with water. Reserve half a cup of the pasta water.

Add cream, seasonings and grated cheese to the chicken and onion frying, mix everything and cook for six to seven minutes under a tightly pressed lid. Add pasta, add water from it and mix.

The mass will turn out pasty and viscous. Turn off the stove, sprinkle the finished dish with parsley and leave to brew so that all the ingredients are saturated and saturated with each other’s aromas.

Pasta in cream sauce with dried mushrooms

To prepare a delicious pasta, you can use not only fresh or frozen mushrooms, dried mushrooms, prepared in season are also a suitable option. You just need to know how to cook them correctly.

Components:

  • Pasta bows – 550 g;
  • Dried mushrooms – 100 g;
  • Mascarpone – 80 g;
  • Sea salt - to taste;
  • Full fat milk – 200 ml;
  • Coriander - to taste;
  • Basil – 0.5 tsp;
  • Eggs – 3 pcs.;
  • Vegetable oil – 3 tbsp. l.

Cooking: 45 minutes.

Calorie content: 83 Kcal/100 g.

Pour hot water over the mushrooms, cover with a bowl and let stand for thirty minutes, remove, squeeze out excess moisture with your palm and chop into the required size, but not very finely. Heat the oil and fry the mushrooms in a saucepan.

Don’t pour the water out of them, it will still be useful. Let the pasta boil. Stir occasionally, not allowing it to stick to the bottom. We put spices into the mushrooms, pour in milk, mushroom water and diced mascarpone.

The cheese will melt, you need to mix everything well. When the mass becomes homogeneous, beat in the eggs and immediately stir. Cook the sauce for another ten minutes. We put the ready-made bows on it, mix it and you can lay it out and eat it right away.

They will change your attitude towards pancakes! Believe me, now you will cook them more often.

  1. For pasta with chicken, it is naturally better to use fresh or chilled meat. Thawed will be tough. But if you had to use just such a fillet, then after defrosting, beat it lightly with a hammer;
  2. The pasta must be poured with sauce before eating, otherwise it will become soggy and the appearance will be unappetizing;
  3. When adding cream to the mushrooms, you need to turn off the flame. This way they will remain liquid and will not pull together the entire mass or curl up. Before adding the pasta to the sauce, turn the heat back on and continue cooking;
  4. The pasta must be boiled until half cooked; it will cook completely along with the hot sauce;
  5. To ensure that the pasta is cooked to the desired consistency, follow the proportion: one hundred grams of pasta per liter of water.

The more herbs you add to a dish, the more aromatic and tastier it will be.

Bon appetit!

Pasta with mushrooms in creamy sauce is a masterpiece of Italian cuisine. However, it has long been included in the list of favorite dishes among housewives around the world. Our pasta with gravy (after all, it is, in fact, pasta) cannot be called something outlandish, but you can prepare it in such a way that you get the feeling of eating in some restaurant in Italy. So, let's look at some of the most successful recipes for making real Italian pasta.

Yes, in Italian restaurants the pasta itself is prepared by chefs. We won’t be so sophisticated and use high-quality store-bought pasta.

  • 200 g spaghetti or other pasta you like;
  • 200 g champignon mushrooms;
  • onion - 1 head;
  • garlic - 2 cloves;
  • cheese, preferably Parmesan - 60 g;
  • cream - 150 grams;
  • olive or other vegetable oil;
  • herbs.

Cooking:

  1. Let's start by preparing the pasta. Boil it according to the instructions on the package. It does not need to be brought to full readiness - it will “cook” already in the frying pan with the sauce.
  2. Meanwhile, peel the onions, garlic and wash the mushrooms. We cut everything finely, mushrooms into slices.
  3. Heat a frying pan, add olive oil and start frying the garlic. Next, add the onion to it and wait until it becomes translucent.
  4. Place the mushrooms in a frying pan with onions and fry until the water released from the mushrooms has completely evaporated.
  5. Meanwhile, finely grate the cheese, or rather half of it, and add the shavings to the mushrooms.
  6. Now pour in 20% cream and wait until the mushroom sauce boils. Add the remaining half of the grated cheese and the sauce is ready.

Pour the prepared pasta into the pan with the sauce and simmer for another 2 minutes. Ready!

What Italian recipe is complete without seafood? Shrimp is an Italian passion. It is not surprising that they are also present in pasta with mushrooms.

Ingredients:

  • onion - 1 head;
  • mushrooms - 200 g;
  • fettuccine pasta or other pasta - half a kilo;
  • shrimp - 200 g;
  • cream - 100 ml;
  • oil for frying.

Preparation:

  1. First, let's prepare the pasta itself.
  2. Now peel and chop the onion, then place it in a frying pan with heated oil. Fry until golden brown.
  3. Add mushrooms cut into small pieces to the onion and simmer until all the water boils away.
  4. It's time to add the cream and cook for about 7 minutes.
  5. Add pre-boiled and peeled shrimp to the pan with the sauce being prepared and fry them in it for another 2 minutes.

Place the pasta on a plate and top it with freshly prepared creamy sauce with seafood and mushrooms.

Of course, you can use all sorts of mushrooms for pasta. However, champignon is a “classic of the genre.” In this recipe, we'll treat ourselves and use real Italian pasta.

Grocery list:

  • 300 g Italian pasta;
  • champignons - 400 g (either fresh or frozen);
  • half a liter of cream 10%;
  • Parmesan - block up to 100 g;
  • onion - 1-2 heads;
  • oils up to 30 g;
  • favorite herbs and salt.

Cooking:

  1. Of course, first we will prepare the pasta, following the instructions given on the package.
  2. Now the sauce. Peel the onions and mushrooms and cut them thinly.
  3. Place a piece of butter in a frying pan and wait until it melts. Next, add the onion and cook until half cooked. Now you can add the champignons and simmer everything together for about 20 minutes.
  4. Pour in the cream and simmer a little more. If you don’t have cream on hand, use market fat sour cream - the taste of the dish will not lose at all.
  5. Add half of the grated cheese and herbs with salt to the boiling sauce. Is it boiling? Turn it off!

Add pre-cooked pasta to the prepared sauce, stir and sprinkle with the remaining half of the cheese.

With chicken fillet

Another classic option for preparing the dish under discussion is pasta with chicken and mushrooms. The recipe below will use chicken fillet. Other parts of the carcass are not suitable for paste.

Products:

  • 100 g paste;
  • fillet - 300 g;
  • mushrooms - 150 g;
  • thicker cream - about 50 ml;
  • herbs and fine salt.

Preparation:

  1. Boil pasta according to the recipe on the package.
  2. Wash and dry the mushrooms and meat. Cut into small pieces “to the teeth”.
  3. Pour oil into a heated frying pan and add chicken fillet. Fry for 1-2 minutes and then place on a plate.
  4. In the same oil, fry chopped onions and mushrooms. When the mushrooms are ready, add warm cream.
  5. Simmer, stirring regularly, for 10 minutes. Add the meat and cook for another 5 minutes until the sauce is ready.

Immediately mix the cooked pasta with mushrooms and chicken in a frying pan and serve in portions.

Pasta with mushrooms and ham in creamy sauce

Ham in this recipe replaces the classic pasta ingredient - chicken. The taste of the sauce will not be as delicate, but more piquant.

List of ingredients:

  • pasta - half a kilo;
  • wild mushrooms (or others) - 150 grams;
  • cream - 350 ml fat;
  • ham - 200 g;
  • onion - 1 head;
  • garlic - optional;
  • salt with herbs.

Cooking:

  1. Add pasta water and cook the pasta while preparing the sauce. By the time the sauce is ready, the pasta should just be ready.
  2. Sort the mushrooms, wash well and boil for about 40 minutes. If you have champignons, you should simply wash and cut them.
  3. Peel the onion and chop finely.
  4. Fry onion and garlic in a frying pan with hot oil. Add mushrooms and simmer for 3 minutes.
  5. Meanwhile, chop the ham and add it to the sauce as well.
  6. Add all the spices, add cream and cook a little over high heat.

All that remains is to pour the sauce over the cooked pasta and serve the dish for lunch or dinner.

Pasta with porcini mushrooms

  • porcini mushroom - 200 g;
  • noodles - 150 g;
  • onion - 1 pc.;
  • cream up to 150 ml;
  • oil for frying;
  • fresh or dried greens;
  • salt without additives.

Cooking:

  1. Chop the onion and fry in oil until half cooked.
  2. Add slices of porcini mushrooms to it.
  3. Cook for about 5 minutes until the mushroom liquid has evaporated.
  4. Place noodles in boiling water and cook according to instructions.
  5. Pour the cream into the mushrooms and simmer until the mixture thickens.

Afterwards, add all the spices to the sauce and add the prepared noodles. Mix and serve.

Spaghetti with mushrooms in sour cream sauce

Another option for white sauce is dressing with sour cream. Sour cream sauce is similar to cream sauce, but its taste is not so “milky”, but slightly sour.

Products:

  • spaghetti packaging;
  • half a kilo of mushrooms;
  • onions - 2 pcs.
  • sour cream -200 g;
  • selected spices or a ready-made composition of Provençal herbs.

Cooking:

  1. First you should chop the onions and mushrooms.
  2. Place the onion half rings in a hot frying pan with a little sauce, then the mushroom slices and wait until everything is simmered. You can leave a little “mushroom” liquid in the pan if you use very rich sour cream.
  3. Then add all the sour cream and a set of spices. Simmer for 10 minutes.
  4. Meanwhile, boil the spaghetti.

After they are ready, mix them with our sauce and sprinkle with herbs.

Cooking from dried mushrooms

  • 250 g pasta;
  • cream - 200 ml;
  • flour - 1 large spoon;
  • 2 tablespoons of oil for frying;
  • chopped dry mushrooms - about 4 tablespoons.

Preparation steps:

  1. Cook the pasta until almost done. The al dente state is ideal, according to Italians, although not very familiar to us.
  2. Pre-soaked mushrooms overnight should be cut and boiled for about 10 minutes.
  3. Fry the chopped onion in a frying pan with hot oil.
  4. It's time to add flour, salt, cream, spices, mushrooms and mushroom broth to it. Simmer for up to 10 minutes.

Now place the prepared pasta on plates and simply pour the resulting aromatic sauce over it.

Fettuccine with mushrooms in creamy sauce

Fettuccine pasta looks like wide noodles. Naturally, we will buy it in the store rather than cook it ourselves. However, if you really want, you can make homemade noodles - the dish will turn out delicious! Where are the Italians...

Products:

  • pasta - 400 g;
  • champignons - 300 g;
  • cream - 300 ml (preferably thicker);
  • onion - 1 pc.;
  • a pair of garlic cloves;
  • mix of herbs and salt.

Cooking:

  1. Cook the pasta and set aside.
  2. Now let’s “conjure” the sauce. Place crushed garlic in a frying pan with hot oil. Then add finely chopped onion and fry until golden.
  3. Add sliced ​​mushrooms to the onion and garlic and fry until the water evaporates. Season with spices.
  4. Add cream and simmer for up to 10 minutes.
  5. Place the fettuccine on a plate and pour the sauce on top.

Bon appetit!

1 step

We wash the black peppercorns (remove dust and debris).

Heat black peppercorns in a frying pan over medium heat. We make sure that they do not burn and warm up evenly; to do this, we twitch the pan a little so that the peas roll around.

Soon you will smell the pepper. When the peas straighten (after 3-4 minutes), the heat can be turned off.

Step 2

Place the peas on parchment paper and fold the edges of the paper to prevent the peppers from scattering. Crush the peas using a rolling pin or the side of a wide knife. We get the aromatic crushed pepper that we need.

Step 3

Grate the cheese on a fine grater.

Immediately set aside some of the cheese (50 g) to sprinkle on the finished dish in plates.

Step 4

Wash and dry the parsley (or other herbs, if desired).

Finely chop the parsley.

Step 5

Peel the onion. Finely chop the onion.

Step 6

Heat a frying pan with vegetable and butter. Add the onion, stir, fry until golden brown (5 minutes over medium heat).

I advise you to take a frying pan (not a saucepan, not a ladle), this will allow you to quickly and evenly fry the ingredients.

Step 7

We wash the mushrooms and dry them with a paper towel.

Cut the mushrooms into medium slices.

Cut each mushroom in half, then cut each half along the stem into several thin slices.

For this dish, it is better not to cut the champignons very finely; large pieces of mushrooms will look more impressive in the paste.

Step 8

5 minutes passed, the onions were fried.

Add mushrooms to the pan.

Step 9

Mix mushrooms and onions. Add thyme and salt (1 tsp). Fry over medium heat for 5-7 minutes, stirring occasionally.

The mushrooms should shrink, shrink and darken slightly.

Step 10

While the mushrooms are frying, cook the pasta.

Cook tagliatelle according to package instructions.

I follow the “1110” rule, this is how you should cook any type of pasta: for 1 liter of water, 100 g of pasta and 10 g of salt.That is, for this recipe I cooked tagliatelle in two liters of water and added 20 g of salt. Cook the pasta until cooked or al dente.

The countdown of cooking time for pasta should begin from the moment the water boils with the pasta already immersed in it. Taste the paste before removing it.

Step 11

5-7 minutes passed, the mushrooms were fried.

Add cream, mix thoroughly. The sauce will thicken as it simmers.

Step 12

We will need some of the water in which the pasta was cooked to prepare the sauce - do not pour it into the sink.

The tagliatelle is ready, put them in a colander (we don’t rinse the pasta under running water... ever).

My tagliatelle nests took 6 minutes to cook.

Step 13

The sauce simmered a little and became thick.

Add the water in which the pasta was cooked (or boiling water) to the pan and stir.

We do this so that the dish is not dry (you can increase or decrease the volume of added broth at your discretion).

The name “pasta” in our minds is strongly associated with Italy and Italian cuisine. Indeed, this dish was born in Italy, but it is successfully used by different peoples - everyone liked it. Pasta is loved even in vegetarian cuisine.

Pasta has been popular in Russia for a long time. This dish is used in everyday life. But the peculiarity of pasta is that by using a variety of sauces and spices, you can get completely different unique tastes. The advantages of pasta are its low cost, quick preparation and the ability to store a pack of pasta for a long time.

Mushrooms make the dish unusual and piquant. They enhance the nutritional value of the dish, allowing you to be satisfied with a small portion. “Forest meat” is what nutritionists call mushrooms, hinting at their ability to quickly satisfy hunger.

Pasta with mushrooms - food preparation

Since pasta is an Italian dish, it is better to use pasta made in Italy. However, domestic spaghetti, made from wholemeal durum wheat flour, is no worse. By the way, such pasta does not make you fat!

If cheese is used in the recipe, preference should be given to hard varieties. Parmesan or grano padano is what you need.

Olive oil is usually used as a fat for sautéing.

Mushrooms for pasta can be those that are usually seen stewed or fried: champignons, oyster mushrooms, porcini mushrooms, chanterelles, honey mushrooms and some others. Before cooking, they must be thoroughly washed and cut.

Pasta with mushrooms - preparing dishes

Thick-walled utensils are used for preparing pasta. If it is a frying pan, then it should be large, with high sides and a lid. The thick walls of the cookware will allow the food to heat up gradually and not burn. Deep dishes are needed so that the dish fits completely in it, and there is an opportunity to mix it. A lid is necessary for a uniform simmering process.

Pasta with mushrooms - the best recipes

Recipe 1: Pasta with mushrooms and cheese

The recipe for the dish is quite simple. All ingredients are available. This dish can be prepared for dinner, but if decorated before serving, it can also become a holiday treat.

Ingredients

300 grams of durum wheat spaghetti, 300 grams of champignons, 200 ml of cream, 2 cloves of garlic, 150 grams of hard cheese, margarine for frying mushrooms, 2 tbsp. spoons of dry white wine.

Cooking method

Melt margarine in a thick-bottomed frying pan. Fry the sliced ​​champignons and finely chopped garlic a little. Add wine, cream and spices. Reduce heat to low and simmer until cooked. Cook spaghetti in salted water as directed on the package. Drain the water, add the spaghetti to the mushrooms and simmer for another couple of minutes. While hot, divide the pasta into bowls and sprinkle grated cheese on top. If you stir the dish immediately, the cheese will melt slightly.

Recipe 2: Pasta with mushrooms and prosciutto

In autumn or winter, when the body requires the most satisfying dishes, pasta with Italian dry-cured ham (prosciutto) and mushrooms will be very useful. The unusual combination of these two elements gives the dish a wonderful taste and specific aroma.

Ingredients

A pack of Italian spaghetti (about 460 grams), 600 grams of mushrooms (you can use white, chanterelle, shitake, honey mushrooms or a mixture of them), 100 grams of prosciutto, 1 onion, 1 stalk (small) of celery, 1 carrot, 2 tbsp. spoons of olive oil, ¼ cup of vegetable broth, ¼ cup of water, ½ cup and another 2 tbsp. l. cream, ground black pepper and salt (preferably sea).

Cooking method

Heat olive oil in a large, heavy-bottomed frying pan. Place finely chopped onion, celery, prosciutto and carrots in a frying pan. Sauté until the onion turns golden and the vegetables become soft. On medium heat it will take no more than 7 minutes. Place the vegetables in a deep saucepan with a thick bottom. Add chopped mushrooms, vegetable broth and water, salt and pepper and reduce heat to very low, simmer for 30 minutes (covered) until the mushrooms are completely soft. At this time, you can cook spaghetti in another pan. To do this, bring cold water in a saucepan to a boil, add some salt, add spaghetti and cook for as long as indicated on the package packaging. Place the finished spaghetti in a colander and allow the broth to drain completely. Heat the cream in a small saucepan. When they are ready to boil, they are removed from the heat. Spaghetti is placed in a bowl, mushrooms stewed with prosciutto and cream are added. Mix everything thoroughly and serve.

Recipe 3: Pasta with oyster mushrooms

The recipe is elementary. If you get up a little earlier, you can pleasantly surprise the whole family by serving this wonderful dish for breakfast.

Ingredients

500 grams (pack) of Italian spaghetti (for example, Sorenti is perfect), 200 grams (pack) 15% cream, 500 grams of oyster mushrooms, 1 medium onion and half a carrot, butter for frying.

Cooking method

Sauté finely chopped onions and carrots. At this time, cook the spaghetti, it’s better to cook it a little and put it on a sieve. Add mushrooms to the carrots and onions in a frying pan and fry for 7-10 minutes. Now pour the cream into the pan. When they boil, add spaghetti on top and, stirring gently, simmer the dish for about five minutes. Turn off the heat, cover the pan with a lid and let the paste sit for two minutes.

Recipe 4: Italian fettuccine pasta with mushrooms

If you want to try pasta with mushrooms according to a real Italian recipe, then this one is just what you need. The Italians call this tasty and satisfying dish fettuccine alla boscaiola pasta (forest pasta).

Ingredients:

400 gr. fettuccine pasta;
100 gr. champignons;
200 gr. green peas (they can be fresh or frozen);
50 gr. butter and olive oil;
2 cloves of garlic;
2 onions;
100 gr. dry white wine;
100 gr. minced veal;
80 gr. parmesan cheese;
pepper and salt to taste.

Cooking method:

1. After peeling the onion and garlic, chop them. After washing the mushrooms, dry them a little with a paper towel and chop them finely.

2. Melt half the butter in a frying pan and add olive oil to it, fry the onion and garlic until transparent. Then add the minced meat with mushrooms and fry with constant stirring for about 5 minutes, then add green peas, pour in the wine and continue cooking until almost all the liquid has evaporated (remembering to stir). At the end, add salt and pepper.

3. Bring lightly salted water to a boil and boil the pasta in it. Then, throwing it in a colander, let the water drain thoroughly. Then season the pasta with the other half of the butter, mix it with the sauce and serve, sprinkled with grated Parmesan.

Recipe 5: Simple Mushroom Pasta

This pasta only takes about half an hour to prepare, so it can be a great dinner for your family. There is no doubt that this aromatic and tasty dish will please everyone in your household.

Ingredients:

300 gr. spaghetti;
300 gr. champignons;
200 ml cream (15%);
2 cloves of garlic;
150 gr. parmesan cheese;
50 gr. dry white wine;
drain oil for frying mushrooms.

Cooking method:

1. After washing the mushrooms, dry them a little with a paper towel and cut them into thin slices, also cut the garlic into thin transverse slices and lightly fry them together in butter. Then, adding cream with wine and spices to taste, simmer until done.

2. After boiling the spaghetti in lightly salted water and thoroughly draining the water, add it to the frying pan with the mushroom sauce, mix well and simmer the contents of the frying pan over low heat for a couple of minutes.

3. After placing the spaghetti on plates, sprinkle each with grated cheese and serve.

Recipe 6: Italian pasta with mushrooms, tomatoes and Parmesan

The recipe for this pasta with mushrooms is not at all complicated, but the dish turns out simply luxuriously tasty and beautiful.

Ingredients:

200 gr. pastes;
100 gr. champignons;
1 onion;
3 tomatoes;
2 cloves of garlic;
50 gr. parmesan cheese;
50 gr. olive oil;
salt with ground black pepper, oregano, basil to taste.

Cooking method:

1. After peeling the garlic, cut it lengthwise into 4 parts. Peel the onion and chop it finely. After washing the champignons and drying them a little with a paper towel, cut them into not too small slices.

2. Pour olive oil into a frying pan, heat it well and fry the garlic in it until golden brown. Then remove the garlic from the oil and add the onions and mushrooms to the pan, add salt, pepper and fry the mushrooms and onions.

3. Scald the tomatoes with boiling water to make it easier to remove the skin. Cut them into small cubes, put them in a frying pan with onions and mushrooms and simmer everything until tender, adding salt and pepper at the end of simmering, and also adding oregano.

4. After boiling the pasta in lightly salted water until tender and draining it in a colander, let the water drain well.

5. After washing the basil leaves well and tearing them with your hands, add them to the mushrooms with onions and tomatoes, then add the prepared paste and mix everything well. After removing the pan from the heat, add the grated cheese to the dish and mix everything well again. Before serving, also sprinkle each plate with cheese and basil.

To prepare pasta, you should take 1 liter of water per 100 grams. pasta They should cook freely in the pan, and not be crowded there - this is one of the main rules for successfully cooking pasta.

If your goal is al dente pasta, you can tell if it's done by breaking it. If you see a thin white line or white dots in the middle of the broken paste, you know that the readiness stage has not yet arrived. Having seen that the pasta has a uniform translucent yellow color at the break point, you can drain the water, add sauce and serve the dish.

When cream is added to the mushrooms, the heat should be turned off. This way the cream won’t thicken and the dish won’t burn. In this case, the cream will remain liquid. After adding cooked spaghetti to the dish, turn on the heat and finish cooking the dish.

The pasta must be cooked until half cooked. It reaches readiness along with the mushrooms.

Pasta with mushrooms in creamy sauce is a masterpiece of Italian cuisine. However, it has long been included in the list of favorite dishes among housewives around the world. Our pasta with gravy (after all, it is, in fact, pasta) cannot be called something outlandish, but you can prepare it in such a way that you get the feeling of eating in some restaurant in Italy. So, let's look at some of the most successful recipes for making real Italian pasta.

Yes, in Italian restaurants the pasta itself is prepared by chefs. We won’t be so sophisticated and use high-quality store-bought pasta.

Products:

  • 200 g spaghetti or other pasta you like;
  • 200 g champignon mushrooms;
  • onion - 1 head;
  • garlic - 2 cloves;
  • cheese, preferably Parmesan - 60 g;
  • cream - 150 grams;
  • olive or other vegetable oil;
  • herbs.

Cooking:

  1. Let's start by preparing the pasta. Boil it according to the instructions on the package. It does not need to be brought to full readiness - it will “cook” already in the frying pan with the sauce.
  2. Meanwhile, peel the onions, garlic and wash the mushrooms. We cut everything finely, mushrooms into slices.
  3. Heat a frying pan, add olive oil and start frying the garlic. Next, add the onion to it and wait until it becomes translucent.
  4. Place the mushrooms in a frying pan with onions and fry until the water released from the mushrooms has completely evaporated.
  5. Meanwhile, finely grate the cheese, or rather half of it, and add the shavings to the mushrooms.
  6. Now pour in 20% cream and wait until the mushroom sauce boils. Add the remaining half of the grated cheese and the sauce is ready.

Pour the prepared pasta into the pan with the sauce and simmer for another 2 minutes. Ready!

Cooking with shrimp

What Italian recipe is complete without seafood? Shrimp is an Italian passion. It is not surprising that they are also present in pasta with mushrooms.

Ingredients:

  • onion - 1 head;
  • mushrooms - 200 g;
  • fettuccine pasta or other pasta - half a kilo;
  • shrimp - 200 g;
  • cream - 100 ml;
  • oil for frying.

Preparation:

  1. First, let's prepare the pasta itself.
  2. Now peel and chop the onion, then place it in a frying pan with heated oil. Fry until golden brown.
  3. Add mushrooms cut into small pieces to the onion and simmer until all the water boils away.
  4. It's time to add the cream and cook for about 7 minutes.
  5. Add pre-boiled and peeled shrimp to the pan with the sauce being prepared and fry them in it for another 2 minutes.

Place the pasta on a plate and top it with freshly prepared creamy sauce with seafood and mushrooms.

Italian pasta with mushrooms in creamy sauce

Of course, you can use all sorts of mushrooms for pasta. However, champignon is a “classic of the genre.” In this recipe, we'll treat ourselves and use real Italian pasta.

Grocery list:

  • 300 g Italian pasta;
  • champignons - 400 g (either fresh or frozen);
  • half a liter of cream 10%;
  • Parmesan - block up to 100 g;
  • onion - 1-2 heads;
  • oils up to 30 g;
  • favorite herbs and salt.

Cooking:

  1. Of course, first we will prepare the pasta, following the instructions given on the package.
  2. Now the sauce. Peel the onions and mushrooms and cut them thinly.
  3. Place a piece of butter in a frying pan and wait until it melts. Next, add the onion and cook until half cooked. Now you can add the champignons and simmer everything together for about 20 minutes.
  4. Pour in the cream and simmer a little more. If you don’t have cream on hand, use market fat sour cream - the taste of the dish will not lose at all.
  5. Add half of the grated cheese and herbs with salt to the boiling sauce. Is it boiling? Turn it off!

Add pre-cooked pasta to the prepared sauce, stir and sprinkle with the remaining half of the cheese.

With chicken fillet

Another classic option for preparing the dish under discussion is pasta with chicken and mushrooms. The recipe below will use chicken fillet. Other parts of the carcass are not suitable for paste.

Products:

  • 100 g paste;
  • fillet - 300 g;
  • mushrooms - 150 g;
  • thicker cream - about 50 ml;
  • herbs and fine salt.

Preparation:

  1. Boil pasta according to the recipe on the package.
  2. Wash and dry the mushrooms and meat. Cut into small pieces “to the teeth”.
  3. Pour oil into a heated frying pan and add chicken fillet. Fry for 1-2 minutes and then place on a plate.
  4. In the same oil, fry chopped onions and mushrooms. When the mushrooms are ready, add warm cream.
  5. Simmer, stirring regularly, for 10 minutes. Add the meat and cook for another 5 minutes until the sauce is ready.

Immediately mix the cooked pasta with mushrooms and chicken in a frying pan and serve in portions.

Pasta with mushrooms and ham in creamy sauce

Ham in this recipe replaces the classic pasta ingredient - chicken. The taste of the sauce will not be as delicate, but more piquant.

List of ingredients:

  • pasta - half a kilo;
  • wild mushrooms (or others) - 150 grams;
  • cream - 350 ml fat;
  • ham - 200 g;
  • onion - 1 head;
  • garlic - optional;
  • salt with herbs.

Cooking:

  1. Add pasta water and cook the pasta while preparing the sauce. By the time the sauce is ready, the pasta should just be ready.
  2. Sort the mushrooms, wash well and boil for about 40 minutes. If you have champignons, you should simply wash and cut them.
  3. Peel the onion and chop finely.
  4. Fry onion and garlic in a frying pan with hot oil. Add mushrooms and simmer for 3 minutes.
  5. Meanwhile, chop the ham and add it to the sauce as well.
  6. Add all the spices, add cream and cook a little over high heat.

All that remains is to pour the sauce over the cooked pasta and serve the dish for lunch or dinner.

Pasta with porcini mushrooms

  • porcini mushroom - 200 g;
  • noodles - 150 g;
  • onion - 1 pc.;
  • cream up to 150 ml;
  • oil for frying;
  • fresh or dried greens;
  • salt without additives.

Cooking:

  1. Chop the onion and fry in oil until half cooked.
  2. Add slices of porcini mushrooms to it.
  3. Cook for about 5 minutes until the mushroom liquid has evaporated.
  4. Place noodles in boiling water and cook according to instructions.
  5. Pour the cream into the mushrooms and simmer until the mixture thickens.

Afterwards, add all the spices to the sauce and add the prepared noodles. Mix and serve.

Spaghetti with mushrooms in sour cream sauce

Another option for white sauce is dressing with sour cream. Sour cream sauce is similar to cream sauce, but its taste is not so “milky”, but slightly sour.

Products:

  • spaghetti packaging;
  • half a kilo of mushrooms;
  • onions - 2 pcs.
  • sour cream -200 g;
  • selected spices or a ready-made composition of Provençal herbs.

Cooking:

  1. First you should chop the onions and mushrooms.
  2. Place the onion half rings in a hot frying pan with a little sauce, then the mushroom slices and wait until everything is simmered. You can leave a little “mushroom” liquid in the pan if you use very rich sour cream.
  3. Then add all the sour cream and a set of spices. Simmer for 10 minutes.
  4. Meanwhile, boil the spaghetti.

After they are ready, mix them with our sauce and sprinkle with herbs.

Cooking from dried mushrooms

  • 250 g pasta;
  • cream - 200 ml;
  • flour - 1 large spoon;
  • 2 tablespoons of oil for frying;
  • chopped dry mushrooms - about 4 tablespoons.

Preparation steps:

  1. Cook the pasta until almost done. The al dente state is ideal, according to Italians, although not very familiar to us.
  2. Pre-soaked mushrooms overnight should be cut and boiled for about 10 minutes.
  3. Fry the chopped onion in a frying pan with hot oil.
  4. It's time to add flour, salt, cream, spices, mushrooms and mushroom broth to it. Simmer for up to 10 minutes.

Now place the prepared pasta on plates and simply pour the resulting aromatic sauce over it.

Fettuccine with mushrooms in creamy sauce

Fettuccine pasta looks like wide noodles. Naturally, we will buy it in the store rather than cook it ourselves. However, if you really want, you can make homemade noodles - the dish will turn out delicious! Where are the Italians...

Products:

  • pasta - 400 g;
  • champignons - 300 g;
  • cream - 300 ml (preferably thicker);
  • onion - 1 pc.;
  • a pair of garlic cloves;
  • mix of herbs and salt.

Cooking:

  1. Cook the pasta and set aside.
  2. Now let’s “conjure” the sauce. Place crushed garlic in a frying pan with hot oil. Then add finely chopped onion and fry until golden.
  3. Add sliced ​​mushrooms to the onion and garlic and fry until the water evaporates. Season with spices.
  4. Add cream and simmer for up to 10 minutes.
  5. Place the fettuccine on a plate and pour the sauce on top.


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