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!
ALSO, WATCH CREAMY GARLIC MUSHROOM PASTA!
WATCH MORE COMFORTING PASTA RECIPES!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
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.
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Handmade Gnocchi Pasta With Rocket Pesto | Recipe Tutorial by Chef Faisi
Hi guys, today we're making handmade gnocchi pasta and a rocket, cashew, green olive pesto to go with. Then, I'll show you how to put it all together in a delicious cream sauce.
Please be sure to subscribe, and click on the bell icon to get notified when I release a new video.
===== PRINT RECIPE HERE ======
===== RECIPE =====
----- Ingredients ------
Potato Gnocchi
- 1kg potatoes, boiled, and peeled
- 300g plain flour
- 2 egg yolks
- 60g parmesan cheese, grated
- 2 tsp salt
- 2 pinches nutmeg, ground
Rocket Pesto
- 100g rocket leaves, washed
- 80g green olives, pitted
- 80g cashews, roasted
- 60g parmesan cheese, grated
- 2 cloves garlic, peeled
- 200ml olive oil
- Salt & pepper for seasoning
Pesto Cream Sauce
- 600ml cooking cream
----- Instructions ------
### 1. Making the rocket pesto
1. Place all ingredients for the rocket pesto, except cashews, into a blender, and blend until a smooth paste.
2. Add cashews, seasoning, and only blend cashews until they are small pieces.
### 2. Making the gnocchi dough
1. Peel boiled potatoes while warm, and mash into a smooth paste in a bowl.
2. Add flour, egg yolks, parmesan cheese, nutmeg, and salt for seasoning.
3. Hand mix the ingredients in the bowl forming a smooth dough.
4. Sprinkle some plain flour on top of the dough, and let it rest for 4-5 minutes.
5. Place the gnocchi dough onto a clean bench top, and cut off a small piece of dough with a spatula, or a dough scraper. Roll the dough out until it's lengthy, and around 2cm thick.
6. Cut the rolled dough into uniform pieces that are roughly 1.5-2cm thick.
7. Sprinkle flour on top of the gnocchi pieces in order to prevent them from sticking together.
8. Repeat process of rolling out, and cutting out uniform pieces of gnocchi until the dough is finished.
9. Heat up a large saucepan with water for cooking the gnocchi, and prepare a bowl of icy water for cooling down the cooked gnocchi.
10. Cook the gnocchi by placing them into the the large saucepan with boiling water. Once all the gnocchi begins to float, remove them, and place them into the icy water bowl. Repeat until all of the gnocchi is cooked, then strain them into a colander, and sprinkle with olive oil.
### 3. Making the gnocchi with pesto cream sauce
1. Add 100ml of cooking cream into a non-stick saucepan, and bring it to boil.
2. Reheat 2 servings of gnocchi by placing them back into the large saucepan with boiling water, once they float, strain them, and add them into the heated cream saucepan.
3. Add 2 table spoons of pesto on top of the gnocchi, and give everything a good toss.
4. If more servings are required, repeat steps 2, and 3.
5. Serve in a pasta bowl, and garnish with rocket leaves, and grated parmesan cheese.
===== TIMESTAMPS =====
0:00-1:17: Intro & Ingredients
1:18-2:41: Making the rocket pesto
2:42-4:52: Making the gnocchi
4:53-6:18: Cooking the gnocchi
6:19-8:19: Making the gnocchi with pesto cream sauce
8:20-8:37: Tasting & Outro
===== SOCIALS =====
Insta:
Trofie
Basic Flour and Water Dough:
300g Durum Wheat Flour or ‘00’ flour
150g Warm Water (slightly warmer than room temp)
1. Weigh out the ingredients.
2. Place the flour in a bowl and make a slight well. Pour in ¾ of the warm water and stir with a fork. Continue adding and stirring until all the water is incorporated.
3. Turn out onto a clean work surface and begin kneading. The dough will be tough and crumbly at first.
4. Knead 8-10 minutes.
5. Wrap in plastic and allow to rest at least 30 minutes at room temperature
Basil Pesto:
180g Basil Leaf
60g Garlic
90g Pine Nuts
100g Parm (Grated)
10g Salt
170g Olive Oil
Put all ingredients in blender and process.
1/2 lb Yukon potatoes
1/4 lb green beans
1. Cut potatoes into quarter inch pieces
2. Snap green beans
3. Bring large pot of salted water to a boil and add potatoes, pasta and green beans. Cook 6-8 mins until potatoes are done.
4. Mince 2-3 cloves of garlic. Lightly saute in 30g of olive oil
5. Add cooked pasta mix to pan.
6. Add pesto to pan and toss until well-coated.
7. Add 150g of white wine.
8. Reduce and stir.
9. Add spoonful of pasta water and cook down.
10. Taste for seasoning.
11. Remove from heat and grate parm over top.
12. Stir with spoon.
Plate and garnish with parm and pine nuts.
Music: Floating by Smith the Mister
L'AFFUMICATO: la ricetta per preparare la nuova #ChickenCreation!????
❗ ATTENZIONE!
Messaggio top secret: stiamo per rivelarvi la lista degli ingredienti per preparare L’Affumicato direttamente a casa vostra! Troverete le istruzioni per avere:
???? 100% petto di pollo italiano in una croccante panatura
???? Una scamorza affumicata con latte italiano da far impazzire tutti
❤️ Una salsa ai peperoni grigliati per un tocco di personalità
Un gusto inconfondibile tutto da scoprire! Le nuove Chicken Creation, presentate da @McDonaldsItalia in collaborazione con Giallozafferano vi aspettano in tutti i ristoranti McDonald’s!????
00:00 – PRESENTAZIONE
00:04 – PREPARAZIONE SALSA AI PEPERONI
00:32 – PREPARAZIONE PASTELLA
00:54 – PANATURA POLLO
01:12 – FRITTURA POLLO
01:20 – PREPARAZIONE PANE
01:31 – COMPOSIZIONE E IMPIATTAMENTO
★ VUOI ALTRE VIDEORICETTE?
???????????????????????????????????? ???????? ???????????????????????? ►
CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI e PROCEDIMENTO:
★ INGREDIENTI PER 4 PANINI
Petto di pollo 100% italiano 300 g
Lattuga iceberg 150 g
Panini da hamburger con i semi 4
Scamorza affumicata 4 fette
Pomodori ramati 8 fette
PER LA PASTELLA
Farina 00 200 g
Acqua 330 g
Birra chiara 50 g
Scorza di limone 5 g
Timo secco q.b.
Maggiorana secca q.b.
Sale fino 10 g
Pepe bianco q.b.
PER LA PANATURA
Pane secco, macinato grossolanamente q.b.
Semola q.b.
PER LA SALSA AI PEPERONI
Tuorli 1
Olio di semi di girasole 220 g
Aceto di vino bianco 10 g
Sale fino 10 g
Peperoni rossi 20 g
Senape 10 g
PER FRIGGERE
Olio di semi di girasole q.b.
► ULTIME VIDEORICETTE DI GIALLOZAFFERANO
_______________________________________
GialloZafferano è il sito di cucina numero 1 in Italia! Vieni a scoprire tantissime ricette facili e veloci, dagli antipasti ai dolci passando per primi e secondi piatti sfiziosi: con noi cucinare diventa facilissimo!
► SCOPRI IL RICETTARIO COMPLETO DI GIALLOZAFFERANO:
_______________________________________
★ SEGUICI SUI SOCIAL!
► Facebook:
► Instagram:
► TikTok:
► Pinterest:
► Twitter:
#affumicato #piattiunici #giallozafferano
3 Instant Pot Recipes that will CHANGE YOUR LIFE!! | Beginner level Recipes
You'll never make spaghetti the same way again! Using your instant pot is NOT scary! Let me show you 3 basic (BUT DELICIOUS) ways to use it!
Chicken Breasts (For a meal or meal prep for the week!)
4-6 Chicken Breasts, roughly all the same size (frozen or fresh)
seasoning of choice
1 cup chicken broth
Place chicken breats on top of trivet inside instant pot. Season however you like. Pour 1 cup chicken broth in bottom. Secure lid and set to high pressure for 8-10 minutes for fresh chicken or 10-12 minutes for frozen. Always check for 165 internal temp. Let pressure naturally release. Slide or shred chicken to use in any recipes!
Instant Pot Spaghetti
1 pound lean ground beef
1 jar Pasta Sauce
1 lb Spaghetti Noodles
3.5 cups water
Seasoning of Choice
In instant pot, on saute funtion, brown groun beef. Drain any excess fat.
Splash water in bottom and scrape any bits to precent burning. Add spagehtti noodles, layering in criss-cross pattern. Pour over pasta sauce and remaining water. Set to high pressure for 7 minutes. Quick release. Stir to combine and allow sauce to thicken.
Instant Pot Baked Potatoes
2-4 Russet Potatoes
1 Cup water
Scrub potatoes clean and pierce with fork all over. Place potatoes on trivet and cook accoring to chart below. Allow Instant Pot to naturally release. Serve with any preferred toppings!
Medium Potato - 12 minutes
Large/Average - 16 minutes
Extra Large - 22 minutes
Hey Y'all! Welcome to my kitchen! If you are a home cook, who loves easy recipes, with a southern flare, I hope you will stick around!
CONNECT WITH ME!
Add me on Instagram - Cookcleanandrepeat
**FREQUENTLY ASKED QUESTIONS AND FAVORITE PRODUCTS**
*may contain affiliate links (No cost to you. Just helps me be able to continue creating amazing content!)
AUNTIE NONOS SEASONING
----------------------------------------------------------------------------------------------------------------------------------------
-For business Inquires, please email cookcleanandrepeat@hotmail.com