Every housewife dreams of feeding her family.tasty dishes, but at the same time it is desirable that their preparation does not take too much time. One of the most advantageous options is pasta. Pasta of all types is good because you can prepare a variety of different sauces for them and thus offer your household not only tasty, but also varied food. Our menu today includes several tasty, one might even say gourmet, recipes: pasta with mushrooms in a creamy sauce.
Pasta with porcini mushrooms
Ingredients:
- Tagliatelle packing
- 500 grams of frozen white mushrooms
- one and a half glasses of cream
- 1 white onion
- a tablespoon of butter
- clove of garlic
- salt, pepper to taste
- pinch of nutmeg
Cooking recipe: Let's start with the sauce.Boil frozen porcini mushrooms in salted water for 10-15 minutes, drain in a sieve. Finely chop the onion, lightly fry in heated butter, add mushrooms and continue frying. Pour in cream, salt, pepper, add nutmeg and leave to simmer on low heat for a few more minutes. The sauce for pasta with porcini mushrooms is ready. Cook tagliatelle according to the instructions on the package (remember that real Italian pasta should be slightly undercooked, so to speak, “al dente”, it will then finish cooking in the hot sauce). Drain the pasta in a sieve, then dip it into the creamy mushroom sauce, stir and arrange in warmed plates.
Pasta in creamy sauce with dried mushrooms
Ingredients:
- spaghetti packaging
- a glass of cream
- a tablespoon of flour
- 50 grams of butter
- several dried mushrooms
- salt, pepper to taste
Cooking recipe:Wash the mushrooms and soak them in cold water for a few hours, then cook them until soft in a small amount of water (do not pour out the broth). Melt the butter in a frying pan, add the flour and heat everything together until a nutty smell appears, pour in the cream in a thin stream, mix everything so that there are no lumps. Add the chopped mushrooms, salt and pepper, pour in the strained mushroom broth, and simmer for another 5-7 minutes. The creamy sauce with porcini mushrooms is ready. Boil the spaghetti, put it in a sieve, mix with the sauce. Serve on warmed plates.
Pasta in creamy sauce with mushrooms and white wine
Ingredients:
- macaroni packing
- 500 grams of ceps
- 400 ml cream
- a glass of white wine
- a stalk of leek
- clove of garlic
- a tablespoon of butter
- salt, pepper to taste
- pinch of nutmeg
Cooking recipe:To prepare a creamy sauce with porcini mushrooms, fry the leek and garlic in butter, then add the defrosted and sliced mushrooms and simmer everything together for 15 minutes. Pour in the wine and cook until the alcohol evaporates. Add the cream, salt, pepper and nutmeg and simmer the sauce until it thickens. Cook the pasta until al dente, mix with the sauce. Serve on warmed plates.
Pasta in cream sauce with gorgonzolla cheese
Ingredients:
- packing of any pasta
- 500 grams of ceps (fresh or frozen)
- 1 white onion
- a glass of cream
- half a glass of white dry wine
- a tablespoon of butter
- 50 grams of gorgonzolla cheese
- salt, pepper to taste
Cooking recipe:Let's start, as always, with the sauce. Finely chop the onion and fry in butter until transparent, add the prepared mushrooms and simmer everything together on low heat for 15-20 minutes. Pour wine into a saucepan, bring to a boil and add pieces of cheese. When the cheese melts, pour in the cream and cook the sauce until thickened. Add the mushrooms and onions and simmer everything together for about 10 minutes. The sauce is ready. Now it's time for the pasta. The cooking recipe is always on the package. If you follow these recommendations, your pasta will always be cooked correctly. Dip the boiled pasta into the sauce, stir and arrange on warmed plates. Gourmets can sprinkle it with grated Parmesan.
Pasta in creamy sauce with mushrooms and parmesan cheese
Ingredients:
- paste packaging
- a glass of cream
- 2 tablespoons butter
- 300 grams of champignons
- clove of garlic
- 100 grams of Parmesan cheese
- a stalk of leek
- salt, pepper to taste
- pinch of nutmeg
Cooking recipe:Wash the mushrooms and cut into thin slices. Fry in butter with onion and garlic. Bring the cream to a boil in a saucepan and, adding grated cheese in small portions, prepare a thick sauce. Combine it with the fried mushrooms, season with salt, pepper and nutmeg to taste and simmer over low heat for about five minutes. Mix the boiled pasta with the sauce and arrange on warmed plates, garnish with parsley. Each recipe given above is worth attention. At the same time, you can adjust the composition of the ingredients that are included in the sauce, in accordance with your preferences. For those who watch their figure, many sauces may seem quite high in calories, since they include cheese, cream, butter. Actually, these products are the basis of the cream sauce, but it can be made lighter if you reduce, for example, the volume of cream, replacing some of it with wine or vegetable broth. Enjoy your meal! We recommend reading:
