Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pasta With Mushroom and Seasonal Vegetable Recipe
    Lost? Site Map

    Pasta With Mushroom and Seasonal Vegetable

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    rmarcella56's Note:

    This is a recipe I found when I was looking for something different to do with pasta. I adapted a basic pasta primavera to a livelier version. It is a little like a stroganoff sauce but spicier and not so creamy. It is also a very healthy recipe in that there's littlle fat - unless you use a load of parmesan. Although very quick and easy to make this is still quite an elegant dish. Basically you can add other vegetable in season. It is particularly nice to adda little black truffle shaving to the sauce but as this is an expensive ingredient it is not at all essential.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop the onion and gently saute in a little olive oil to soften. Add mushrooms, then the chopped pepper and finally the green beans. Simmer for 3 minutes.
    2. 2
      Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water.
    3. 3
      When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.
    4. 4
      Dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. Continue to simmer the sauce over low heat until pasta is ready.
    5. 5
      Add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly.
    6. 6
      Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan.
    7. 7
      You can use any other vegetables in season but the mushrooms are essential.

    Ratings & Reviews:

    • on March 21, 2009

      55

      I enjoyed this very much. I'm on a diet so felt that I'd like something that makes you feel all comfortable and homely yet isn't heavy on the fat content and this was very satisfying.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pasta With Mushroom and Seasonal Vegetable

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 495.3
     
    Calories from Fat 82
    16%
    Total Fat 9.1 g
    14%
    Saturated Fat 3.2 g
    16%
    Cholesterol 13.0 mg
    4%
    Sodium 260.5 mg
    10%
    Total Carbohydrate 76.2 g
    25%
    Dietary Fiber 5.2 g
    21%
    Sugars 5.7 g
    22%
    Protein 20.6 g
    41%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites