emmabrewda.com

Pasta is an affordable dish. But eating them just with butter or mayonnaise is not very tasty. But if you fry mushrooms with them, then the dish will turn out to be unusual. In this article, you will learn a few simple pasta recipes made with mushrooms in different variations. Rest assured: each of these mushroom pasta recipes is delicious and unusual in its own way.

Pasta with fried mushrooms in sour cream sauce

This method of cooking pasta with mushrooms can be called "student" or "bachelor" - all the ingredients are available, the dish itself is prepared quickly, but it turns out very appetizing. It is also difficult to spoil something in this dish - unless you burn the onion. For cooking you will need:

1. Pasta - 0.5 kg.
2. Mushrooms - 0.5 kg.
3. Onion - 200 g.
4. Garlic - 3 cloves.
5. Butter or sunflower oil for frying.
6. Sour cream with a fat content of 20-25% - 300 g.
7. Spices to taste.

In order to cook pasta with fried mushrooms in sour cream, you must first boil the vermicelli in salted water.

In parallel, put the oil for frying in the pan to heat up. It is better to use a creamy one, but you can also use a vegetable one.

Chop the onion and garlic finely and fry until golden.

After that, send the mushrooms, cut into small slices, to the pan. Do not add salt at this stage, or the mushrooms will produce too much juice and will boil rather than fry.

When the mass is fried, it is necessary to reduce the heat to a minimum, add salt, add spices, sour cream and simmer for 10 minutes under the lid.

Pasta with sour cream sauce with mushrooms is almost ready. It remains only to throw the vermicelli in a colander and add it to the pan to the mushrooms.

Darken a little noodles with sauce so that it is well and evenly soaked - and can be served.

Recipe for pasta with mushrooms in a creamy sauce "Bechamel"

This method of making pasta with Bechamel creamy sauce is a little more complicated than with sour cream, but the taste is richer. The secret is to make the right sauce. And for this you need to closely monitor it and stir constantly.

So, in order to cook pasta with mushrooms in a delicate creamy sauce, you will need:

1. Champignons - 0.5 kg.
2. Vermicelli - 0.5 kg.
3. Milk - 1 l.
4. Butter - 70 g.
5. Flour - 100 g.
6. Salt to your liking.
7. Vegetable oil for frying.

To begin with, you should fry the mushrooms, cut into thin slices, and put the water to boil for the noodles. If you like spicy, pepper the mushrooms well, but you should not add garlic or onions - the bechamel sauce does not tolerate such aggressive ingredients next to it. When the mushrooms are ready, you can put the pasta in boiling salted water.

The second and most important step in making pasta with mushrooms according to this recipe is the creamy sauce. First, melt the butter over low heat and add the sifted flour there. When the ingredients are well mixed, start pouring in the milk in a thin stream. Stir constantly and you will see the sauce thicken. Here you already need to control the level of density to your liking - either immediately remove it from the heat, or darken for another 7-10 minutes.

When the sauce is ready, you can mix the pasta, mushrooms and Bechamel in a skillet. Serve hot, otherwise the sauce will thicken too much.

Pasta with mushrooms and melted cheese

Pasta with mushrooms and melted cheese is a very fatty and satisfying dish. This is a classic American recipe for cheese pasta based on Bechamel sauce, but interpreted in a slightly different way. In order to prepare it, you will need:

1. Milk - 1 l.
2. Vermicelli - 0.5 kg.
3. Cheese - 0.5 kg.
4. Butter - 70 g.
5. Flour - 100 g.
6. Champignons - 0.5 kg.
7. Vegetable oil for frying.

First, fry the mushrooms until golden brown in a small amount of oil without salt. You can arrange them in advance in cocotte makers or baking pots so that they cool down. Pasta with champignons will be baked in the oven, sprinkled with creamy cheese sauce and sprinkled with grated cheese. Therefore, you need to turn on the oven to warm up.

Put the noodles to boil - and you can start the sauce. Melt the butter over low heat, stir in the flour (you should get a lump) and pour in the milk in a thin stream, stirring constantly. As soon as the sauce begins to thicken, add almost all the grated cheese to it. Leave some to bake. Stir well to melt the cheese evenly.

When the sauce and pasta are ready, put some noodles in the cocotte maker over the mushrooms, pour generously with the sauce, sprinkle with grated cheese and bake until the cheese crust appears. Pasta with fried mushrooms, champignons and cheese sauce according to this recipe turns out to be tender and incredibly satisfying in autumn. If desired, the dish can be decorated with fried mushrooms or herbs on top.

Pasta with boiled chicken and mushrooms

This pasta cooking option is suitable for those who monitor their diet and do not eat fatty pasta. But you can pamper yourself with such noodles - it is low in calories, and there is also a lot of protein in this dish, which is useful for maintaining muscle tone. So, to make this pasta you will need:

1. Durum wheat pasta - 200 g.
2. Chicken fillet without skin - 200 g.
3. Champignons - 0.5 kg.
4. Salt, pepper, fresh basil to taste.

Cooking pasta with mushrooms and boiled chicken should start with boiling the broth. Cook the chicken fillet in a liter of water without salt.

The second stage is mushrooms. Cut them into thin slices, salt and pepper, add finely chopped basil, pour half of the broth and simmer until the liquid evaporates. You do not need to add oil - the pieces will not burn in the broth.

Dilute the rest of the broth with clean water, salt, add spices and cook pasta in this mixture - this will make them much tastier.

When the mushrooms are almost completely quenched, add fillet, cut into small cubes, and noodles to them.

Pasta with boiled chicken and champignons are made dietary because they are cooked without the addition of vegetable and animal fat, and the bulk are mushrooms, which contain no more than 50 calories per 100 g. The prepared portion is large enough to feed two or three people.

Pasta and champignons stewed with cream in a slow cooker

The advantage of this method of making creamy pasta is that you do not need to control each stage separately - you just cut it, pour it in, load it.

Due to the fact that the vermicelli is cooked in almost the same cream, the taste is incredibly delicate. The downside to this recipe for pasta with cream and champignons in a slow cooker is the relative high cost. It certainly cannot be called a student one. In order to prepare this dish, you will need:

1. Pasta (bows or spirals) - 0.5 kg.
2. Cream (at least 15% fat) - 0.5 l.
3. Champignons - 0.5 kg.
4. White onion - 1 small head.
5. Chicken or vegetable broth - 0.5 l.
6. Salt, pepper - according to your preferences.

First, cut the mushrooms and onions into thin slices and place them in the bottom of the bowl. Next, pour in the pasta, salt, pepper and pour in the cream mixed with the broth so that the liquid is level with the dry ingredients.

Pasta with champignons will be stewed in cream for about half an hour on the Stew program. From time to time it is necessary to open the lid of the multicooker, watch how much the liquid has been absorbed. Stir only at the very end, when the pasta is almost ready.

Pasta with champignons and bacon in cream a la "Carbonara"

Carbonara is a classic Italian pasta with cream, cheese and bacon. In order to prepare an interpreted version of it, you will need:

1. Spaghetti - 0.3 kg.
2. Cream (at least 20% fat) - 0.2 kg.
3. Cheese - 0.1 kg.
4. Champignons - 0.2 kg.
5. Raw yolk - 3 pcs.
6. Bacon strips - 0.1 kg.
7. Vegetable oil for frying.
8. Spices to taste.

Pasta with fried champignons and bacon in cream à la Carbonara begins with sauce. As with other pasta recipes, this is the main and most difficult step.

First, wash and chop the mushrooms and send them to fry over medium heat without salt. When they are sufficiently quenched, toss in the bacon, cut into thin strips, and simmer under the lid. At this point, you need to put the spaghetti to cook.

The second part of the sauce is creamy cheese. Combine grated cheese, yolks and cream until smooth. When the spaghetti is cooked, send them to the pan with the bacon, stir, pour in the creamy cheese mixture, add the spices, stir again and leave to simmer until the yolks set.

In the photo - pasta with champignons according to this recipe: see how delicious spaghetti looks in a creamy sauce with bacon and mushrooms.

Pasta with mushrooms and fresh tomatoes

The combination of mushrooms and tomatoes is quite unusual, but if you add more hot pepper, you can cook a culinary masterpiece. To do this, take:

1. Spaghetti - 0.5 kg.
2. Fresh tomatoes - 0.3 kg.
3. Champignons - 0.3 kg.
4. Sweet pepper - 0.1 kg.
5. Garlic - 5-7 cloves.
6. Hot pepper is a pod.
7. Black pepper, salt, parsley - to taste.
8. Vegetable oil for frying.

Pasta with mushrooms and fresh tomatoes is a spicy dish "in a hurry". First, fry the mushrooms with garlic and plenty of black pepper in vegetable oil. Then remove the peel from the tomatoes - make cuts, scald and then the peel will come off by itself.

Finely chop tomatoes, hot peppers (no grains), parsley and send it all to simmer with a little oil in a separate skillet.

While the tomatoes are stewing, boil the spaghetti. They should not be completely boiled, but mutely hard.

After that, combine mushrooms, tomatoes and spaghetti in one pan, add bell peppers, more spices if necessary and leave to simmer for 5-7 minutes under the lid so that the spaghetti absorbs the sauce. Sprinkle with chopped parsley before serving.

Navy-style pasta with fried minced meat and mushrooms

Pasta with fried minced meat and mushrooms is a quick recipe for those who love naval pasta, but want to try something new. Take these ingredients:

1. Vermicelli - 0.5 kg.
2. Pork and beef or minced pork - 0.5 kg.
3. Champignons - 0.3 kg.
4. The bow is a big head.
5. Garlic - 5-7 cloves.
6. Sunflower oil for frying.
7. Salt, pepper - according to your own preferences.

First of all, fry the mushrooms, onions and garlic without salt, then add the minced meat, salt, pepper and simmer under a lid over medium heat for 10-15 minutes. Next, boil the pasta in salted water until tender, mix with the contents of the pan, pour over with vegetable oil if desired.

Navy-style macaroni with fried mushrooms must be served very hot - without a large amount of sauce, the minced meat begins to weather when the dish cools down, and it will not be so tasty.

Pasta with champignons and shrimps

A combination of creamy sauce, pasta, mushrooms and shrimp is a win-win for any foodie. You will need:

1. Vermicelli - 0.3 kg.
2. Cream (at least 20% fat) - 0.2 kg.
3. Milk (2-3% fat) - 0.2 l.
4. Champignons - 0.3 kg.
5. Peeled shrimps - 0.2 kg.
6. Salt, pepper - to your liking.
7. Sunflower oil for frying.

You can cook pasta with shrimps and mushrooms in just half an hour - the sauce is prepared very quickly.

Therefore, first of all, put the pan to preheat and, in parallel, heat the water for the spaghetti. The water needs to be well salted.

In a small amount of oil, fry the mushrooms with shrimps until soft, then, when the mass is quenched, salt, pepper, pour milk and cream. It is necessary to reduce the heat and simmer for 10-15 minutes under the lid.Now is the time to throw in the spaghetti. When they're almost done, fold them in a colander and add to the skillet to soak in the sauce.

You can experiment with this recipe for pasta with mushrooms and seafood in a creamy sauce - add squid rings, mussels or raw fish instead of shrimp. The main thing is that the ingredient is fresh and you personally like it.

Pasta with chicken fillet and mushrooms: how to cook pasta with chicken in a pan

This method of making pasta is a reference to traditional Indian cuisine: spicy chicken curry and spicy noodles with vegetables will definitely not leave you indifferent. You will need:

1. Vermicelli - 0.3 kg.
2. Chicken fillet - 0.3 kg.
3. Champignons - 0.3 kg.
4. Tomatoes - 0.1 kg.
5. Cumin, cardamom, turmeric, red pepper, salt, dried ginger and garlic - to your liking.
6. Sunflower oil for frying.

Pasta with mushrooms and chicken in a pan is cooked with a lot of spices - the vermicelli is literally fried in them.

So if you like spicy and spicy - this pasta is for you.

First of all, fry the chicken, cut into pieces, with all the spices except salt. When the meat starts to turn white, add more oil and toss the mushrooms to it. When they are tender, transfer them to a separate dish, being careful to keep most of the oil and spices in the pan.

Boil the pasta until tender, toss it over the butter and spices left over from frying.

The chicken fillet pasta and fried mushrooms in this recipe should be slightly crunchy, completely soaked in oil, and very spicy. Therefore, if there are not many spices and oil left, add more. Just be careful with red pepper - this is the most expressive spice on the list.

When the noodles are well saturated, add the fried ingredients and peeled tomatoes to it. Tomatoes are easy to peel - make two cuts crosswise on the top of the peel, then pour boiling water over them and peel off the peel easily. Chop the tomatoes finely and add them to the chicken pasta and fried mushrooms. Simmer until the sauce is smooth. Serve with your favorite herbs.

Pasta with stewed meat and canned mushrooms

This method of cooking can be called a bachelor marching or just very quick - you only need to cook the noodles, and the sauce will be ready soon. In order to prepare such a dish, take:

1. Vermicelli - 0.5 kg.
2. Pork stew - 0.5 kg.
3. Pickled champignons - 0.3 kg.
4. Salt, pepper - according to your own preference.

Pasta with meat and canned mushrooms can be cooked in a camping pot or simply boiled in a saucepan. Another plus in making camping pasta is that you don't stain a lot of dishes.

First, boil the pasta in salted water. While they are boiling, you can cut the mushrooms into pieces that are easy to chew. If they are pickled in vinegar, then rinse them.

When the spaghetti is cooked, drain most of the water from them and leave in the saucepan. Open the stew, add to the pan and stir well. Cook until the fat from the stew is completely melted.

When the contents of the pan begin to boil, add mushrooms, spices, salt, keep on fire for another 5 minutes and remove.

Pasta with stewed meat and canned mushrooms is not an exquisite Italian pasta, but a very satisfying and tasty dish "in a hurry".