PORCINI PASTA RECIPES

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PORCINI MUSHROOM PASTA RECIPE | ALLRECIPES



Porcini Mushroom Pasta Recipe | Allrecipes image

Tagliatelle pasta topped with a fragrant, colorful porcini mushroom sauce which includes carrot, red bell pepper, red wine and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories     Main Dishes    Pasta

Yield 6 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 cloves garlic, minced
½ red onion, minced
½ cup red bell pepper, julienned
½ cup julienned carrots
½ cup dry red wine
1 cup rehydrated porcini mushrooms
1?½ cups crushed tomatoes
2 teaspoons chopped fresh basil
1 teaspoon dried rosemary, crushed
salt and pepper to taste
6 cups tagliatelle ( wide noodles)

Steps:

  • Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.
  • Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.

Nutrition Facts : Calories 334.8 calories, CarbohydrateContent 56.1 g, FatContent 4.3 g, FiberContent 6.3 g, ProteinContent 13.8 g, SaturatedFatContent 0.7 g, SodiumContent 18.6 mg, SugarContent 3.6 g

PORCINI PESTO PASTA



Porcini Pesto Pasta image

This fresh porcini mushroom pesto pasta is made with fresh basil, tarragon, walnuts and Peroino cheese is tasty and so easy to make you can have it on your table in just 45 minutes.

Provided by CTV.CA

Categories     Dinner

Total Time 45 minutes

Yield 2 servings

Number Of Ingredients 19

3 (200 to 250 g) fresh lasagna sheets
1 14 g package (about ½ cup) dried Porcini mushrooms
½ cup lightly packed fresh basil
1 tablespoon tarragon
2 tablespoon finely grated Pecorino cheese
1 tablespoon walnuts, finely chopped
1 small garlic clove, minced
2 tablespoons extra virgin olive oil
Kosher salt and black pepper for seasoning
2 tablespoon (14 g) unsalted butter
1 medium shallot, finely minced
¼ cup dry white wine
1 tablespoon (14 g) unsalted butter
¼ cup panko breadcrumbs
¼ cup finely grated Pecorino cheese, plus more for serving
Zest of ½ a lemon
1 teaspoon basil, finely chopped
1 teaspoon tarragon, finely chopped
Kosher salt and black pepper for seasoning

Steps:

  • For the Porcini Pasta
  • To Make the Pesto Sauce
  • Back to the Mushrooms
  • For the Lasagna Noodles
  • To Make the Topping
  • To Serve

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