Spicy Creamy Mushroom Pasta
Today we're making a spicy creamy mushroom pasta with Calabrian chili paste and Pecorino Romano cheese. This easy pasta recipe can be on your table in about 30 minutes! I hope you enjoy this spicy mushroom pasta recipe!
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SPICY CREAMY MUSHROOM PASTA
INGREDIENTS
1 pound linguine
1/4 cup olive oil - divided
1 pound mushrooms - sliced
5 cloves garlic - sliced
2 teaspoons Calabrian chili paste - or more/less to taste
3 ounces tomato paste
¾ cup dry white wine
1 cup heavy cream
¼ cup packed basil leaves - hand torn
Reserve pasta water - at least 1 cup, but most likely will not need all of it
1 cup Pecorino Romano cheese
INSTRUCTIONS
1. Bring a large pot of salted water to a boil.
2. In a very large pan saute mushrooms in 2 tablespoons of olive oil over medium heat until brown, then remove and set aside. Work in batches to not crowd the pan.
3. Turn heat to medium-low, add remaining olive oil and the garlic to pan. Saute until golden (about 2 minutes). Next, add in the chili paste and tomato paste. Cook for 5 minutes in the oil.
4. Begin cooking the pasta in the boiling water to al dente.
5. Add the wine and turn heat to medium-high to cook off the alcohol and reduce for 3 minutes.
6. Turn heat down to medium-low and add in 1 ladle of pasta water and the cream. Stir it all together and taste test. Season with salt to taste.
7. Add in the Pecorino Romano cheese, mushrooms, and the al dente pasta. Cook for 30-60 seconds or until the pasta is just cooked. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
8. Turn off the heat and add in half of the basil leaves. Serve on plates with the remaining basil on top and grated cheese on the side.
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Easy Baked Rigatoni Recipe
This Baked Rigatoni recipe is a hearty, comforting meal perfect for a crowd. Rigatoni pasta tossed in a delicious meat sauce and cheese before baked until bubbly and golden brown. This baked pasta is also wonderful for preparing ahead of time, so you have an easy, stress-free week. It keeps really well in the fridge, freezes wonderfully, and reheats beautifully.
RECIPE:
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Rigatoni Pasta Recieps- Creamy Mushroom Sauce
This video shows rigatoni pasta recipes with creamy mushroom sauce. This amazing creamy pasta is inspired by Asian food recipes, quite common in Japan and Korea, known as Miso Cream Pasta. You do not have to roll your dough since this one is a dry pasta recipe and it is simple and glamourous in the flavor profile. The sauce works incredibly well with other types of pasta but my personal preference is the short pasta with enough space to hold the sauce just like rigatoni.
Ingredients (2 Servings)
-Rigatoni 240g
-Beef (or vegetable) Stock 1/2 cup
-Miso (white) 1 Tbsp
-Vegetable oil 2 Tbsp
-Brown (Cremini) Mushroom 200g
-Unsalted Butter 1 Tbsp
-Garlic (minced) 1 Tbsp
-Onion (small diced) 1/2 ea
-Thyme 3 sprigs
-35% Cream 1 cup
-Parsley 2 Tbsp
-Sage 6 leaves
Directions
1. Mix Miso and the stock to make a solution to be easily mixed with everything.
2. On high heat, quick shallow fry sage leaves to extract the flavor and reserve fried sage for the garnish.
3. Let the oil cool down a little bit and start cooking mushroom on medium-high heat with a pinch of salt. Do not move the mushrooms and brown the surface on the pan.
4. Once the mushrooms are softened and lightly browned, add onions, garlic, thyme and deglaze the pan with Miso+Stock and reduce it by 1/4 of its original volume.
5. Mix in the cream and bring it to a boil, stirring constantly and add parsley and lemon zest.
6. Cook rigatoni in salted boiling water for 10-12 minutes depending on the pasta product and mix it with sauce.
7. Adjust the sauce consistency by adding the pasta water and cook everything in the pan for 2 more minutes on medium-low heat.
8. Serve with Parmigiano-Reggiano and crushed black pepper.
BAKED RIGATONI WITH VEGAN MEAT SAUCE - 1 Pan Baked Pasta | Vegan Richa Recipes by Richa Hingle
Baked Rigatoni with Vegan Meat Sauce
Full Recipe —
Vegan Baked Rigatoni is an easy weeknight meal the whole family will love! No pre-cooking the pasta or the lentils! This comforting pasta is made in one pan with rigatoni, lentil bolognese, and cheesy tofu mozzarella topping. Gluten-free & soy-free & Nut-free options.
It’s basically a lazy lasagna! Absolutely perfect for when company comes over and you want to please everyone, vegans and carnivores alike. super easy to make this as a busy weeknight dinner because it’s so quick.
It can be made gluten-free if needed or whole grain. For that cheesy topping I went with non-dairy tofu mozzarella cheese which is just blended up tofu and is quick and easy and creamy! You make it in the blender and it takes just seconds to make.
******MORE VEGAN PASTA RECIPES FROM THE BLOG******
VEGAN FETTUCCINE ALFREDO WITH MUSHROOMS:
VEGAN GARLIC PASTA WITH ROASTED CAJUN CAULIFLOWER:
VEGAN LEMON ASPARAGUS PASTA:
COOKBOOKS BY RICHA HINGLE (VEGAN RICHA):
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
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Mushroom Ricotta Bruschetta - Baked Ricotta topped with Mushrooms Appetizer
Learn how to make a Mushroom Ricotta Bruschetta recipe! Go to for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Mushroom Ricotta Bruschetta recipe!