Creamy Mushroom Pasta

A really simple recipe to make pasta in a creamy mushroom sauce with hints of garlic. Perfect comfort food, this recipe is great for novice cooks!

Creamy Mushroom Pasta

What do you eat when you need to eat something soulful? Resort to chocolates? Well, I rustle up a simple pasta dish and gorge on it like no one’s watching. Making a good pasta dish is not rocket science, a handful of ingredients and you have a plate full of comfort food ready. My Creamy Mushroom Pasta is just that, it’s something I eat all the time. Simple, quick and yes..soul satisfying. ‚̧

This recipe has a LOT of fat..butter, cream, cheese..you name it and this has it, so if you’re on a diet look away now because this sir, is not for you. It’s for those that need some fixing of the heart. Let’s just say you’ve had your had your heart broken -> this pasta dish is for you..there’s an empty void in your heart that needs filling -> this is for you..you need to feel loved -> this is for you..you’re looking to fit into skinny jeans -> NOT for you. Don’t say I didn’t warn you. P.S. – if you want to really cheat on your cheat day, do it with this recipe. You will thank me!

Creamy Mushroom PastaCreamy Mushroom Pasta

 

My creamy mushroom pasta recipe requires very little effort, so make it when you feel like lazying around all day in your PJs! The best part is that it tastes even better the next day..so make some extra and store it! And if you don’t fall in love with this recipe..write to me..I want to know you because I haven’t met a person capable of hating this dish. ūüėČ

RECIPE: Creamy Mushroom Pasta

Serves: 2     Cooking Time: 15 minutes

INGREDIENTS

  • Dry Pasta, 2 cups (I used fusilli)
  • Olive Oil, 3 tablespoons
  • Butter, 1+1/2 tablespoon
  • Garlic Cloves, 5-6 large, chopped
  • Mushrooms, 8-10 sliced
  • Single Cream, 2/3 cup or 160 ml ( I used D’lecta Creme 25%; available at Nature’s Basket)
  • Grated Cheddar Cheese, 1/3 cup
  • Salt, pepper, dried oregano, as per taste

METHOD

In a large pan, boil water with some salt. Once it reaches a roaring boil, throw in the dry pasta and cook until the pasta is done. Sieve it and set the pasta aside to be used later. Save some pasta water for the sauce.

In another pan, heat olive oil and butter and toss in the chopped garlic. Fry the garlic on medium flame until golden in  color. Add in the sliced mushrooms. Make sure you take a large pan otherwise the mushrooms will be too crowded and they won’t cook well.

 

Fry mushrooms until golden with slightly brown edges. Add in the cream and grated cheese along with the seasonings. Cook on low flame until the cheese melts, add in a little pasta water that you reserved to thin down the sauce if required.

Mix the pasts in this sauce and cook for a couple of minutes until properly mixed.

Serve hot with some garlic bread.

Creamy Mushroom Pasta

 

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Spaghetti with garlic, olive oil and chilli flakes

Spaghetti with Garlic, Olive Oil and Chili Flakes

 

Roasted Red Pepper Pomodoro Pasta

Roasted Red Pepper Pomodoro Pasta

 

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Roasted Red Pepper Pomodoro Pasta

A perfect lunch recipe, this Roasted Red Pepper Pomodoro Pasta is one hearty meal! It’s easy to make and¬†the taste will melt your heart!

Roasted Red Pepper Pomodoro Pasta

 

Roasted Red Pepper Pomodoro Pasta

Winters are here and all I need is food that is hearty and full of calories. This Roasted Red Pepper Pomodoro Pasta solves the purpose completely! It’s a really simple pasta dish with pomodoro sauce that’s made with¬†onions, ¬†garlic and tomatoes, and to give it a slight twist I add roasted red peppers to it. The red peppers give away a slight sweetness which goes perfectly with the tartness of the tomatoes. And I make this sauce in a mixture of olive oil and butter so in one word this is – PERFECT. ūüôā

Pomodoro sauce is ¬†an Italian classic made in olive oil. You start off by heating oil but I add butter for added taste, then you add garlic and slightly golden it. Once your garlic is slightly golden you add onions and sweat them which basically means cooking them until they’re transparent and almost golden brown. Once your onions are done you add fresh tomato puree to this mixture and boil it for a minute and finally¬†simmer the heat and let it cook for atleast 15 minutes until the sauce is deep red in color. Patience is the key here, the longer you let the tomatoes cook the better your sauce will taste. To add my little twist I add roasted peppers to this sauce. The pepper being sweet balances out the sauce and makes it taste FANTASTIC!!

Roasted Red Pepper Pomodoro Pasta

 

RECIPE: Roasted Red Pepper Pomodoro Pasta

Serves:2     Time: 30-45 minutes

INGREDIENTS

  • Pasta, 2-3 cups (I used conchiglie or shell pasta)
  • Water, 500 ml
  • Olive Oil, 3 tablespoons
  • Butter, 2 tablespoons
  • Garlic, 5-6 cloves, chopped
  • Onions, 1 1/2 bulbs, chopped
  • Tomatoes, 3, pureed (To puree tomatoes simple whizz them in a blender until smooth)
  • Red pepper, 1
  • Italian seasoning, 1-2 teaspoons
  • Salt and pepper, as per taste
  • Parmesan cheese, to sprinkle on top

METHOD

Boil water with 1 teaspoon of salt and add in the pasta to it. Boil pasta until al dente or just cooked. Make sure it has a bite and is not too soft (Refer to the packet for timing instructions) When you drain the pasta make sure you save a cup of the water. We will use it to make the sauce.

To roast pepper: Slice the bell pepper length wise and line it on a baking tray, skin side down. Drizzle lots of olive oil on it and some salt and pepper. Roast/only top grill on in the oven at 150 degrees for 15 minutes.

In a separate pan, heat olive oil and butter slightly, and add chopped garlic to it. Add in the onions once the garlic is slightly golden in color and sweat them. Cook the onions on low heat until they’re transparent and slightly golden brown. This should take around 8-10 minutes on low heat.

By this time your pepper will be done, the skin will be charred after the 15 minute mark and the flesh will be extra soft. Let the pepper cool down and then peel off the skin. Whizz the pepper in a blender/chopper until it’s really smooth. Keep aside to be used later.

Roasted Red Pepper Pomodoro Pasta

Next step is to¬†add in the tomato puree to the golden onions and boil this sauce for 30 seconds and then simmer the heat. Let the tomato sauce cook for about 15 minutes or until all the water is gone and it’s deep red in color.

Add in the pepper puree set aside, some pasta water (about 20 ml), salt, Italian seasoning to it and cook until smooth. The sauce will be chunky and rustic, if you like it smooth you can whizz it in a blender. I prefer it chunky!

Add the sauce to the pasta in a pan and cook them together, add some parmesan cheese on top and enjoy hot!

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Looking for similar recipes? Try this…

Spaghetti in Olive Oil, Garlic and Chili Flakes 

Spaghetti with Garlic, Olive Oil and Chili Flakes

 

 

 

 

 

 

Spaghetti with Garlic, Olive Oil and Chili Flakes

The best yet the easiest dinner recipe ever. This Spaghetti with Garlic, Olive Oil and Chili Flakes is one recipe that you need to treasure. 

Spaghetti with Garlic, Olive Oil and Chili Flakes

 

You’re starving and you don’t know what to eat. You have limited ingredients at hand and limited skills too..what do you do? You make this Spaghetti with Garlic, Olive Oil and Chili Flakes aka Spaghetti Aglio E Olio (it’s name in Italian). It’s my favourite thing to eat after I come back from work or even on a Sunday afternoon for lunch. You don’t need fancy ingredients to make this which is honestly the best part. A handful of ingredients and you have a hearty meal ready. Sounds too good to be true? Try it for yourself and tell me what you think.

Spaghetti with Garlic, Olive Oil and Chili Flakes

 

You may have noticed that I have been extremely irregular with my posts these days..from 3 recipes a week to 3 a month, October has just been extremely crazy. I was swamped with work and when I didn’t have work, I just wanted to eat and sleep. I cannot count how many times I’ve made this Spaghetti this month. If you’re on my Instagram you may have seen videos and pictures of this one quite often. It’s so easy to make that I don’t even mind making it after a long tiring maddening day at work. My go-to dinner recipe!

I used to love Spaghetti Pomodoro but ever since I’ve made this one it’s become my favourite. I know I say that a lot but this one really is. I’m a sucker for easy dinner recipes like a lot of people and swear by this one. When I tried this Italian dish at a restaurant a few months back I had no clue something SO good could be SOOO easy to make. When I googled the recipe it was as easy as boiling pasta and tossing it in olive oil, really. It’s crazy we pay money for something we can  make at home in under 10 minutes, yes 10 and with 6 ingredients which BTW include spaghetti too. Crazy, right?

If you’re a complete amateur in the kitchen, this one’s for you. Try making this super delicious yet super easy Spaghetti with Garlic, Olive Oil and Chili Flakes and you will fall in love with it, I promise!

Spaghetti with Garlic, Olive Oil and Chili Flakes

 

RECIPE: Spaghetti with Garlic, Olive Oil and Chili Flakes

Makes: Enough for 1 hungry soul    Time: 10 minutes

INGREDIENTS

  • Spaghetti, enough for one
  • Water, 500-600 ml
  • Olive Oil, 3 tablespoons
  • Butter, 1 tablespoons
  • Garlic Cloves, 5-6 chopped
  • Chili Flakes, 2 teaspoons
  • Salt, to taste
  • Parmesan Cheese, to sprinkle over top

METHOD

Boil water with a teaspoon of salt in a large pot. Once boiling, toss in the spaghetti and cook it 1 minute less than what the packet says. Sieve out the pasta once done, but reserve the water. The water has starch that helps make the sauce thick.

In a pan, heat olive oil and butter on medium flame. Add in the chopped garlic when the oil and butter are almost heated up. Keep the flame on medium (never high) and slightly brown the garlic. Once the garlic is golden brown in color, toss in the boiled spaghetti to this. Add about 1/4 cup of pasta water that you reserved earlier. Season with salt and sprinkle chili flakes, a little bit of Parmesan  cheese over it. Cook on low flame for a couple of minutes and serve.

Didn’t I say it was to make? ūüėÄ

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Mushroom Stuffed Ravioli with Tomato and Basil Sauce

Mushroom Stuffed Ravioli with Tomato and Basil Sauce

 

Sweet Corn and Pasta Salad

Corn and Pasta Salad

 

 

 

Sweet Corn and Pasta Salad

This Sweet Corn and Pasta Salad is something you need to make when you’re out of time.. super¬†simple and ready in minutes. Its also really healthy and packed with the goodness of fresh veggies!

Corn and Pasta Salad

This No-Fuss No-Nonsense salad is ready in minutes and tastes great. A handful of ingredients is what you need and you’re ready to eat this beauty. I mean isn’t this what you need after all that sugar on my blog!? ūüėÄ Because I’m writing this post at 4 am in the morning, I have not an ounce of creativity and patience left in me to write but all can say is..my daddy loved this salad. Which is huge..because he doesn’t enjoy them otherwise. If he loves it..so will you!

PS- Feel free to improvise with this recipe, its very forgiving and no matter what you do, you’ll still end up with a cracker salad! ūüôā

Corn and Pasta Salad

RECIPE: Sweet Corn and Pasta Salad

Serves: 2        Time: 10-15 minutes

Edited: Add 2 tablespoons of extra virgin olive oil

INGREDIENTS

*Updated Recipe*

NOTE: All cups mentioned in the recipe denote measuring cups. Please do not confuse them with regular tea cups which are smaller in size. 

  • Mayonnaise,¬†4 tablespoons
  • Yogurt, 2 tablespoons
  • Fresh Coriander, 1/4 cup, chopped
  • Garlic,¬†1 large clove
  • Extra Virgin Olive Oil, 2 tablespoons
  • Boiled fusilli pasta,¬†1/3 cup
  • Sweetcorns, 1/3 cup
  • Tomato, 1 large, chopped in large chunks
  • Lettuce, a bunch, roughly chopped in large chunks
  • Broccoli, Bell Pepper, Onion, 1/3 cup each, chopped in chunks
  • Salt and Pepper, to taste

METHOD:

Blend mayonnaise, yogurt, coriander, garlic, extra virgin olive oil in a food processor until you have a smooth paste and everything is combined properly. Season it with salt and pepper.

In a salad bowl toss in the fusilli pasta, sweet corns, tomato, lettuce, broccoli, bell peppers, onion. Pour the dressing over them and mix everything together. Make sure the dressing covers everything and is thick enough to mask them. Season with salt and pepper.

Tastes best when fresh.

Write to me for any queries!

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If you love pastas..why don’t you try your hand at making fresh pasta at home with this easy recipe?

Mushroom Stuffed Ravioli with Tomato and Basil Sauce

Mushroom Stuffed Ravioli with Tomato and Basil Sauce

 

Easy Mushrooms Stuffed Ravioli with Tomato and Basil Sauce

Easy homemade ravioli stuffed with super easy mushroom filling and served with tangy tomato and basil sauce. This is SOUL FOOD AT IT’S BEST!

Disclaimer: I have no training in any cuisine whatsoever. All recipes and techniques I develop are from the internet and/or cookery books. If you feel like my recipe needs a bit of work or thought, please feel free to drop in a comment. I would love to hear from you. Calling all my fellow Italian bloggers to review the recipe and give it their nod! ūüôā

Mushroom Stuffed Raviolis with Tomato and Basil Sauce

I love raviolis, my favorite being spinach and ricotta ravioli in tomato sauce. The creamy salty ricotta gets perfectly balanced with the tanginess from the sauce. I can eat that thing forever and I do, all by myself! Who needs to share soul food anyway, right?!

Last year I made raviolis for the first time, that was when I had started creating and experimenting with different cuisines in the kitchen and started trying out dishes labeled as “Complex”.¬†I know a lot of people would consider raviolis or homemade pastas as complex and wouldn’t dare to try it. I was one of them too. The ease of opening a packet of supermarket pasta and boiling it is immeasurable and it would take a lot of effort for me to convince you to attempt this dish but all I can say the you sense of achievement of achievement you feel when you make your own pasta is out of this world. When you see pasta made with your own two hands, you’ll understand the feeling I’m talking about. Quite honestly, when I made raviolis for the first time and they came out perfect, I became so much more confident of my cooking skills.

homemade pasta

You don’t need too many ingredients to make pasta at home and it is way cheaper than the store bought version. All you need is flour, olive oil, eggs and salt. I’m sure you have these in your pantry now and it doesn’t even take that long. All you need to do is mix these ingredients, make a ball of dough then knead it for 10 minutes. It doesn’t take up too time much except that you’ll need to let it rest for a little while, from 30 minutes to 1 hour and then cut it in the desired shapes. I know a lot of people let their doughs rest for 12-24 hours but I lack their patience, if I want something I want it now and 1 hour resting time works perfectly because you can prepare your sauce and the filling in that time.

pasta dough

This recipe doesn’t even require for you to have a pasta machine, I don’t have one and I don’t even feel the need to get one, not because its useless (I’ve heard its a bliss to have one) but because I don’t make raviolis everyday and investing in something I’ll only use once or twice a month or sometimes once in 6 months doesn’t make any sense to me. My good ol’ rolling pin works just fine. It takes a bit of effort but I’m Indian and we make rotis, so I know how to knead and roll out dough perfectly. It takes a bit of practice in the beginning but once you get hold of it, it becomes quite enjoyable and relaxing.

homemade mushroom ravioli with tomato sauce

Ingredients:

Serves: 2

Prep Time: 1 hour (including the dough resting time)

Cooking Time: 10-15 minutes

For the Dough

  • All Purpose Flour, 200¬†grams
  • Eggs, 2
  • Olive Oil, 2 tbsp
  • Salt

For the Filling

  • Garlic, 4-5 cloves
  • Button Mushrooms, 200 gms
  • Olive Oil, 1 tablespoon
  • Butter, 1 tablespoon
  • Salt and Pepper to taste

For the Sauce

  • Garlic, 4-5 Cloves
  • Onion, 1 large, chopped
  • Butter, 2 tablespoons
  • Olive Oil, 1 tablespoon
  • Tomatoes, 3 medium, chopped (use the reddest tomatoes you can find)
  • Tomato Puree, 1/2 cup
  • Cheddar Cheese, 2 tablespoons, grated
  • Water, 1/2 cup
  • Basil Leaves, 4-5
  • Salt, pepper and oregano, to taste

TIP: If you don’t have olive oil, use vegetable oil instead.

Homemade Mushroom Stuffed Raviolis with Tomato and Basil Sauce

Process:

  1. Prepare your dough by mixing all the ingredients listed under “for the dough”. Get it all together using a fork and toss it on a floured surface to knead. If you feel the dough is not coming together, add a little water. Now knead this dough for roughly 10 minutes or until the dough feels soft and looks smooth. You can refer to a picture above, that’s my dough. Cover it in cling film or plastic wrap and let it rest for 30 minutes-1hour.
  2. In the meantime, prepare your filling. In a pan, add in the olive oil and butter. Once the butter starts melting add in the garlic and fry until just golden brown in colour. Now toss in the chopped mushrooms and saute it. At this point lower the heat, ¬†cover the pan and cook mushrooms until just done. This should take somewhere around 10 minutes. You should keep peeking though so that they don’t burn.
  3. Whilst the mushrooms are cooking, we’ll prepare the sauce by taking a heavy bottomed pan. Heat the olive oil and add in 1 tablespoon of butter (save the remaining 2 for later). When the butter starts to melt, add in the garlic and saute until golden brown in color. Now toss in the chopped onions and saute for a minute. Lower the heat and let the onions cook on low heat and brown.
  4. By this time your mushrooms should be done for the filling. Add in the salt and pepper and set them aside to cool. You need the filling to be at room temp before stuffing it in the raviolis.
  5. Getting back to our sauce, check if the onions have browned a bit, if they have add in the tomatoes and tomato puree and cook at high for a minute. Lower the heat again, add in the remaining tablespoon of butter and let the tomatoes cook. Add in¬†¬†the basil leaves (as many you desire) and¬†a little water from the 1/2 cup you have reserved for the sauce, 1/4 cup should suffice. This should prevent the tomato from sticking to the bottom. Let this cook on very low heat for about 10 minutes. Keep stirring occasionally. DO NOT hurry this sauce or else it won’t taste the same. Give it time to develop flavor, the most important part being cooking the tomatoes until they turn deep red.
  6. Once the tomatoes look cooked or darker in color, add in the remaining water if required. If you like a thick sauce you may skip the water. Add in the cheese, salt, pepper and oregano. You can fry a few extra mushrooms like you did for the filling and add them to the sauce at this point. I also like to add in an additional tablespoon of butter after this point but its completely your call.
  7. This sauce will be rustic with bits and chunks in it, if you prefer a smoother version just whizz up the sauce using a hand blender or in a food processor. WARNING: The sauce will change color from red to orange if you blend it. If you don’t mind that, carry on but if you want the sauce to remain red even after whizzing, skip the cheese in step 6, add it only after blending the sauce (or you can skip it altogether).
  8. For the raviolis, refer the pictures below.

homemade raviolis

  • Roll out the dough on a floured surface using ¬†a rolling pin. The dough should be really thin. Paper thin.
  • Using a cookie cutter cut out round shapes in the pasta dough and mount the mushroom filling on them in the center.
  • Using a pizza cutter, you can make linguine pasta too. (optional)
  • Take another piece of round cut dough and place it over the piece of dough with filling on it. Press the edges.
  • Use a fork to seal the raviolis by pressing it gently on the edges and making sure that the pieces of dough are locked.
  • In a deep pan, add in water and salt and bring to a roaring boil. Toss in the raviolis and boil for 2 minutes. Same for linguine.

TIP: Apply flour to your rolling pin too, to prevent it from sticking. Avoid using too much flour while rolling the dough though as it can make the raviolis tougher.

9.  To assemble, simply transfer the raviolis to the serving plates and drizzle sauce generously. Sprinkle cheese, Cheddar or even better Parmesan. Decorate with a few basil leaves and serve.

I really hope you like the recipe and try it out. I’d love for you to write to me with your feedback.

Connect with me: I’m available on Pinterest, Instagram and Facebook. All links on the homepage.

Radhika M. xx

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