PP pasta with mushrooms. Spaghetti with mushrooms - an unusual combination of ordinary products

Step-by-step recipes for spaghetti with mushrooms and sour cream, onions, in cream sauce, with chicken fillet

2018-10-18 Marina Vykhodtseva

Grade
recipe

1245

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

Carbohydrates

26 gr.

178 kcal.

Option 1: Classic spaghetti recipe with mushrooms, onions and sour cream

Spaghetti goes well with all types of mushrooms. Since champignons and oyster mushrooms are most often found in stores, most recipes are tailored specifically for them. In addition, these specimens are completely safe; they can be immediately fried without pre-cooking. This is very convenient and helps save time. Here is a classic recipe for spaghetti with mushrooms stewed in sour cream.

Ingredients

400 g spaghetti;
150 g onion;
400 g champignons;
200 g sour cream;
40 ml vegetable oil;
20 g dill;
salt, laurel.

Step-by-step recipe for classic spaghetti with mushrooms

Spaghetti is boiled in a large amount of salted water; for 400 grams we use at least four liters. In this case, we will get a neat and tasty pasta. Place in boiling water, immediately separate, do not throw in a bunch, stir after a few seconds. We cook according to the instructions, the time is usually indicated from the moment of boiling.

Drain the finished products into a colander. If spaghetti is made from durum wheat, then it does not need to be washed or additionally lubricated. Such products do not stick together.

While the water is boiling, the spaghetti is being added and cooked, we are busy with the mushrooms. Chop a couple of onions into half rings. Place in heated oil and fry, but not until done.

Rinse the champignons under the tap. Mushrooms are never soaked before frying, as they absorb a lot of water. Then cut the champignons into thin slices of two millimeters. Add the onion until it is translucent and fry for about ten minutes. If the pan is wide, the layer is small, this time is enough.

Now you can salt the mushrooms; you shouldn’t do this before. Add sour cream to them, stir, cover. Simmer for 5-10 minutes. The champignons should be soaked in the sauce. Then add the laurel, sprinkle the mushrooms with dill, and let stand for another 5-10 minutes.

Scoop spaghetti with two forks and place on flat plates. Distribute mushrooms with sour cream and onions on top.

If you want to make more gravy, then add a little water, broth, or even better broth after spaghetti along with sour cream. It is ideal for sauces.

Option 2: Quick recipe for fried spaghetti with mushrooms

This recipe can help out if you have some cooked spaghetti left at home. You can simply turn them into a new dish. Champignons are used here again. Additionally, you will need one onion. Oil is used for frying, the amount can be reduced.

Ingredients

400 g boiled spaghetti;
3-4 champignons;
4 tablespoons of oil;
1 onion;
greens, salt.

How to quickly cook spaghetti with mushrooms

Pour or place any oil into a large frying pan. Heat it up, add the chopped onion, sauté until translucent.

Wash the champignons, cut into small slices or cubes, add to the onion and fry together for 5-7 minutes. At the end, add salt, pepper or other spices.

Add spaghetti to mushrooms. Stir and fry for another 3-4 minutes, but with the lid on, so that the pasta warms up. Then we put it into plates, sprinkle with herbs or add vegetables.

Cheese goes great with this spaghetti and mushroom dish. You can sprinkle it already on plates, but it’s better to add a little shavings to the pan and heat it up. Melted cheese will give the pasta a zest.

Option 3: Spaghetti with mushrooms and chicken fillet

For spaghetti with mushrooms, you can use this recipe to make a sauce with sour cream or cream. The taste in each version will be different, this must be taken into account. If you use thick sour cream, then pour more broth. The recipe calls for regular mushrooms and chicken fillet.

Ingredients

300 g fillet;
40 ml oil;
200 g champignons;
200 ml cream;
100 ml of decoction;
1 onion;
1 tbsp. l. flour;
300 g spaghetti.

How to cook

We prepare the most ordinary spaghetti, pour 100 ml of broth. Separately make sauce with mushrooms and chicken. Divide the oil in half and pour into different pans. We put chopped onions into one, pour mushrooms into the other, and start frying.

Cut the chicken fillet into one and a half centimeter cubes. Roll in flour. You can simply sprinkle and stir. Pour into a frying pan with onions. Fry further. Since flour was added, a crust will appear on the fillet very quickly.

As soon as the fillet is slightly browned, add the fried mushrooms, salt, add the spaghetti broth, you can replace it with broth. Let it boil, pour in the cream. Cover and simmer for 5-7 minutes, no more.

The sauce can be poured into spaghetti and stir, or we put pasta on plates, pour cream on top, arrange mushrooms with pieces of chicken, and add herbs.

Instead of using breast fillet, you can cut off chicken thighs for this dish; it turns out much juicier, but you will have to fry the bird a little longer.

Option 4: Spaghetti with mushrooms and cream

This is not just spaghetti, but real Italian pasta. A delicious creamy sauce goes perfectly with mushrooms, giving the dish juiciness and amazing taste. You can cook with champignons or any other types. If necessary, first boil the mushrooms, drain the water, and then use according to the given recipe.

Ingredients

300 g dry spaghetti;
300 ml cream 10-15%;
2 tsp. flour;
1 onion;
300 g mushrooms;
3 spoons of processed cheese;
5 sprigs of dill;
30 ml oil;
0.3 tsp. ground pepper;
1 clove of garlic.

Step by step recipe

Peel the onion and cut into strips. Pour oil into a frying pan, heat it up, add the vegetable and fry a little, add chopped mushrooms. We bring them with the onion until almost done, but do not brown them too much.

Add flour to the mushrooms, stir, put cheese and cream in the pan, add salt at this stage and add ground allspice. You can just crush a few peas. Stir it all with a spatula, wait until it boils, reduce the heat, and simmer on low for 15 minutes.

Cook the spaghetti in a saucepan on the stove according to the instructions, but a minute less. Drain the water, no need to rinse. Return the pasta to the pan.

Peel and chop a clove of garlic, add to the creamy sauce with mushrooms, stir and pour it all over the spaghetti. Stir the finished dish, cover, let the pasta soak for about ten minutes, then put it on plates.

If the dish is prepared more than once, then it is better not to mix spaghetti with mushroom sauce in one pan, but to keep it in different dishes. In this case, the products will not spread out during storage.

Option 5: Spaghetti with mushrooms and tomatoes

For such a dish, you can use tomato paste rather than tomatoes, but in this case we dilute it with a little water or spaghetti broth. Additionally, we will need other vegetables. The gravy turns out rich, bright, thick, you can cook it with any mushrooms.

Ingredients

500 g mushrooms;
1 onion;
3 tomatoes;
400 g spaghetti;
1 carrot;
5 tablespoons of oil;
2 cloves of garlic;
0.5 bunch of parsley.

How to cook

If the mushrooms are wild, then you need to boil them first. Then drain into a colander and let the water drain. In another pan, cook spaghetti according to instructions. If necessary, wash it. We reserve a glass of broth for the sauce.

Cut the vegetables into strips, except tomatoes. Chop them into cubes. If the skin bothers you, you can remove it. Pour the onion and carrots into the heated oil and fry until half cooked. Chop the mushrooms and add them afterwards. Fry together.

As soon as the mushrooms are slightly browned, add the tomatoes. Cook with them for five minutes, no need to cover the pan. Add chopped garlic, salt, pour in the broth, but first half. Stir in mushrooms and vegetables. If you want a thinner sauce, add the second half.

Cover the mushrooms with vegetables and simmer over low heat for a quarter of an hour. Chop the parsley and add it at the end before turning off the stove. Place the spaghetti on plates and add mushrooms and sauce.

Spaghetti will be much tastier if you cook it in water with the addition of laurel, peppercorns, other spices, and often add a piece of butter during cooking. It is believed to prevent sticking.

Option 6: Classic recipe for spaghetti with mushrooms in creamy sauce

Creamy mushroom sauce is the perfect complement to spaghetti. With this addition, even the most boring pasta will sparkle with new flavors. Here is a classic recipe of mushrooms, low-fat cream and processed cheese. We choose it according to our taste. Sometimes the sauce is prepared with hard cheese, in which case we choose melting varieties.

Ingredients

350 g spaghetti;
300 g champignons;
100 g processed cheese;
40 g butter;
1 onion;
300 ml cream 10%;
15 g dill;
1 g pepper.

Step-by-step recipe for classic spaghetti with mushrooms in sauce

It is better to use fresh champignons for the dish, since, unlike frozen products, they contain little water. We rinse under running water, remove damage and spoiled areas; there is no need to clean the young mushrooms. Cut into neat slices.

Melt butter in a wide frying pan. Drop the mushrooms and fry. First, the water will evaporate from them, then the pieces will begin to “crackle.” It's time to add onions to them. Chop it finely, add it and cook for about five minutes together.

Add processed cheese to the champignons; it will immediately begin to melt, add cream, salt and stir. Let the sauce boil, then reduce the heat to a minimum. Cover the mushrooms and simmer for 15 minutes.

It's time to cook spaghetti. Place the products in salted water and boil. We bring it to softness, but make sure that they do not become limp or stick together. Drain the spaghetti in a colander, then immediately return it to the pan before it cools.

Finely chop the dill, you can take dry herbs. Sprinkle cream sauce, add black pepper, stir. Serve the spaghetti on plates with a delicious mushroom sauce.

Not all spaghetti turns soggy and sticks together; this is the case with products made from soft white flour. High-quality pasta retains its shape, does not require lubrication, and is also much healthier than cheap pasta.

Option 7: Quick recipe for spaghetti with mushrooms in creamy sauce

In just twenty minutes you can feed your family a delicious lunch or dinner using this recipe. For the sauce we use boiled mushrooms or raw champignons and oyster mushrooms.

Ingredients

300 g spaghetti;
150 g mushrooms;
a glass of cream;
40 g butter;
2 tsp. flour;
2 cloves of garlic.

Quick recipe for spaghetti with mushrooms in creamy sauce

Immediately place the pan on the stove, boil the water for the spaghetti, boil it in the usual way, and drain the liquid.

Melt the butter. Cut the mushrooms into small cubes or thin slices. We do not make large pieces so as not to delay the process of preparing the sauce. Fry the mushrooms for about five minutes.

Chop the garlic, add to the champignons, stir, add two heaped teaspoons of flour, it will give the sauce thickness. Stir a little and let it fry slightly.

Pour cream over the mushrooms, add salt, you can add pepper, an excellent sauce is made with Italian herbs. Let it simmer for two minutes and turn off the stove.

You can pour the mushroom cream sauce over the spaghetti and stir, or place the pasta on plates and pour on top.

Instead of flour, you can use grated hard cheese to thicken the sauce. Add it at the very end, let the cream dissolve, and then remove from the stove.

Option 8: Spaghetti with mushrooms in creamy sauce (with shrimp)

Mushrooms and seafood are a common combination in Italian cuisine. This is where this wonderful spaghetti sauce recipe came from. The dish looks gorgeous and can be served on the table during the holidays. Use peeled tiger shrimp. If desired, you can replace with other types of shellfish.

Ingredients

400 g spaghetti;
200 g shrimp;
4 cloves of garlic;
250 ml cream;
200 g champignons;
4 tbsp. l. oils;
2 tbsp. l. butter;
parsley.

How to cook

Let the spaghetti cook. Before draining, pour a ladle of liquid for the sauce into a colander. Place the finished pasta in a saucepan and cover to keep it warm.

Heat olive oil in a frying pan. Peel the garlic, cut all the cloves in half, put them in a frying pan and fry until well browned, then remove. Pour the shrimp into the oil and fry for three minutes, no more.

Pour the shrimp into a bowl and add butter to the frying pan. We wash the champignons and cut them into beautiful and neat slices. Fry in butter for 5-7 minutes. The mushrooms should be slightly browned.

Add the broth that was previously left to the champignons, boil for a minute, pour in the cream, and boil for three minutes. Salt and pepper the future sauce, put half of the shrimp in it. Cover, let it boil, turn off. Leave the sauce for about three minutes.

Place the spaghetti on plates, pour over the creamy sauce with mushrooms, decorate the top with the remaining fried shrimp, and add a sprig of parsley to the dish.

This sauce also works great with squid, mussels, or you can use a seafood cocktail for it. Also, instead of champignons, it is allowed to use mushrooms of another type.

Option 9: Spaghetti with mushrooms in creamy sauce (with chicken)

Spaghetti is often prepared with chicken, aromatic and tasty pasta is made with mushrooms, why not combine all these products? An appetizing and satisfying dish. Here it is prepared with fillet, but it is not necessary to use breast. Thighs are also suitable, but without bones and skin, we take only the pulp.

Ingredients

400 g chicken fillet;
200 g mushrooms;
250 ml cream;
100 g cheese;
400 g spaghetti;
100 g onion;
50 ml oil;
salt, herbs.

Step by step recipe

Boil the spaghetti. For the sauce we use a large frying pan, or even better, take a saucepan. Heat the oil in it, add the diced onion, fry for a couple of minutes and add the mushrooms. We cut them arbitrarily. If champignons are used, you can make neat plates. Fry for about five minutes.

Cut the chicken fillet into cubes, add to the mushrooms, and fry for about five more minutes. After this, add salt, cream, pour a glass of broth after the spaghetti. Let it boil, turn down the heat. Simmer the chicken with mushrooms for 4-5 minutes.

Grate the cheese, add it at the very end, stir until dissolved. After this, immediately turn off the sauce, but don’t forget to try. If necessary, add more salt and pepper if desired.

You can mix spaghetti with sauce in a saucepan or assemble the dish on a plate. Don't forget to add herbs, which will give the dish flavor and brightness.

You can also cook spaghetti with turkey, but increase the frying time, this bird is much tougher than chicken.

Option 10: Spaghetti with mushrooms in creamy sauce (with broccoli)

Broccoli is a bright and healthy cabbage that fits perfectly into a dish of spaghetti with mushrooms. For preparation you will need cream of 15% fat content; flour will not thicken the sauce.

Ingredients

250 g champignons;
250 g broccoli;
400 g spaghetti;
5 tablespoons of olive oil;
1.5 cups cream;
1 onion;
3-4 tablespoons of grated cheese.

How to cook

Broccoli tastes much better when cooked. Cook in boiling water for literally two minutes, then place in a colander. Cook the spaghetti according to the instructions, but drain the water two minutes earlier, we need a somewhat harsh pasta.

Cut the onion into cubes or strips. Pour the vegetable into heated oil and fry until translucent.

Cut the champignons into cubes or slices, add to the onion, and cook until done. There is no need to cover and stew the mushrooms. At the end, when all the water has evaporated, add salt and add broccoli florets.

Pour cream over mushrooms. If there is not such an amount, then you can dilute it with spaghetti broth, but take into account the presence of salt. Simmer the sauce with mushrooms and broccoli for ten minutes.

Combine spaghetti with prepared sauce and grated cheese. Stir gently so as not to break the broccoli florets. Cover the pan, let it brew and let the pasta cook for another five minutes until done. Spaghetti will absorb excess moisture and be filled with creamy taste.

In addition to broccoli, you can use cauliflower or green beans for this mushroom sauce; everything will work out great with a vegetable mixture; peas and corn will not be superfluous.

Italian culinary traditions are among the most universal, thanks to which they are adopted by housewives around the world. High-quality pasta and delicious sauce - that’s all the wisdom of homemade pasta. If you still cook regular pasta as a side dish, don’t be afraid – feel free to experiment with additives and surprise your family!

How to cook pasta with mushrooms

Mushrooms with pasta are one of the easiest ways to quickly prepare a delicious, nutritious dish. It does not require special preparation: vermicelli or spaghetti are in the cupboard in every home, and champignons are inexpensive in any modern supermarket. A special feature of the dish is the unusual sauce in which the mushrooms are stewed. As a rule, this is a creamy or milky white sauce with spices, to which many housewives add grated cheese.

In the oven

There are at least three ways to prepare horns or butterflies with mushroom sauce: cooking separately (mix them before serving), cooking in a slow cooker (pasta is cooked separately, then stewed with champignons in a slow cooker), and baking the dish in the oven. Pasta with mushrooms baked in the oven is the most festive option with which you can delight your guests. The pasta casserole will not only be completely soaked in the oven, but will be browned with an appetizing cheese crust on top.

In a slow cooker

Cooking pasta in a slow cooker is easier and faster than in the oven. To do this, you need to follow the step-by-step instructions with the photo, gradually adding all the ingredients. The peculiarity of the dish is that there is no need to use different utensils, devote time to separately preparing the sauce, then the pasta. Cooking in a multicooker takes place using the “Frying” and “Stewing” programs: the instructions for the equipment will tell you how to cook.

Recipes with photos

If you don’t know how to cook champignons with vermicelli, but really want to try this dish, use the recipe with a photo of each cooking step. This will allow you to avoid mistakes during the cooking process and get a tasty result. At the end there is a detailed video that describes a step-by-step recipe for pasta with mushrooms with clear comments from the chef.

Number of servings: 4 persons.
Purpose: for breakfast.
Cuisine: Italian.
Difficulty: easy.

Ingredients:

spaghetti or other type of pasta - 1 package;
champignons or oyster mushrooms - 200-300 g;
cream 20% - 500 ml;‏
parmesan - 100-150 g;
onion - 1 large;
garlic - 3-4 cloves;
basil;
deodorized oil.

The recipe for spaghetti with mushrooms can be mastered by any cook who learns how to make a light creamy mushroom sauce. Champignons are great, but you can complement the meal with white or aspen mushrooms. When prepared correctly, such a dish will not only fill you up, but also give you pleasure. Vermicelli and cream sauce are prepared separately.

Cooking method:

First we cook the champignons, because spaghetti will cook quickly. Wash and cut into plates. Fry in butter, olive or vegetable oil.
Chop the onion and add to the sauce. Fry until crispy.
Salt and pepper the mixture.
Let the spaghetti cook.
Add cream to sauteed mushroom mixture. Simmer for 10 minutes over low heat.
Drain the spaghetti in a colander, place it on a wide dish, and pour the sauce over it.

With minced meat

Number of servings: 6 persons.
Calorie content of the dish: 1400 kcal.
Cuisine: Russian, Italian.
Difficulty: easy.

This recipe is easy to prepare, satisfying and has great nutritional value. If you want to spice it up, you can add grated Parmesan as a finishing touch. Pasta casserole with minced meat and mushrooms is another variation. By cooking it in the oven with cheese, you will get a flavorful, rich dish. Minced meat can be combined: use chicken, pork or beef. The main thing is that it is fresh without streaks or added fat.

Ingredients:

champignons - 200 g;
minced chicken or pork - 300 g;
onions - 2 pcs.;
tomato paste - 2 tablespoons;
dill - a bunch;
parsley - a bunch;
allspice, salt - to taste.

Cooking method:

Clean all components. Chop onion and champignons.
It is necessary to fry the champignons with onions and meat.
Boil the spaghetti.
Drain the water, shape the spaghetti into nests, and pour the sauce over it.
Add spices and herbs. Add some salt.

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 1450 kcal.
Purpose: main dish.
Cuisine: Russian, Italian.
Difficulty: easy.

Many people prefer to cook pasta in sour cream sauce because of its delicate creamy taste. As a result, the mushroom additive turns out to be similar to julienne. Sometimes sour cream can be replaced with cream. The dish will be less dense and perfect for children and adults. The spaghetti sauce can be mixed or served separately, depending on preference.

Ingredients:

spaghetti - 500 g (one package);
sour cream or cream - 100 g;
minced chicken - 200 g;
spinach or dill - a bunch;
grated garlic - optional;
oyster mushrooms - 300 g.

Cooking method:

In this recipe, oyster mushrooms should be boiled (up to 15 minutes) first.
Then cook the spaghetti (boil according to standard for up to 8 minutes in boiling water).
Fry the onion in a frying pan until crusty, then add boiled oyster mushrooms, sour cream, and simmer for up to 4 minutes under the lid.
Place spaghetti on a platter, pour sauce over it, and serve.

In creamy sauce

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 2300 kcal.
Purpose: for breakfast.
Cuisine: Italian.

Pasta with cream and mushrooms is an amazing combination of products, thanks to which in just half an hour you can enjoy a simple dish with a luxurious taste. Mushrooms stewed in creamy cheese sauce retain their flavor and give the dish a special nutritional value. At the same time, such spaghetti is prepared quickly and easily from the photo; no special culinary skills are required.

Ingredients:

pasta (any to your taste) – 300 g;
champignons – 400 g;
cream – 400 ml;
cheese (can be processed) – 180 g;
onion – 1 pc.;
salt, pepper, seasoning - to taste.

Cooking method:

Bring the water to a boil, throw in the horns.
While they are cooking, let's start with the sauce. Pour sliced mushrooms into a heated frying pan, stir until mushroom juice appears in the frying pan. We send chopped onion (you can add a little salt and pepper to the future sauce, add oil). Leave to fry until done.
Add the cream to the ingredients in a frying pan, turn up the heat a little and leave for 3-5 minutes. Remove the sauce from the stove and sprinkle with grated cheese, add the required amount of salt, pepper and seasonings for the perfect taste.
Pour the mushrooms over the pasta and leave for a while.

With chicken

Number of servings: 6 persons.
Calorie content of the dish: 1350 kcal.
Purpose: main dish.
Cuisine: Russian, Italian.
Cooking difficulty: easy.

The recipe for pasta with mushrooms and chicken involves using minced meat or finely chopped meat cubes. In Soviet times, the recipe for naval horns would have been popular, but you can make the dish more rich. You can use creamy sauce, spices, aromatic herbs. Chicken meat can be fried separately until a crust forms. Vermicelli with chicken and mushrooms in creamy sauce, served hot.

Ingredients:

durum wheat spaghetti - 400 g;
chicken fillet - 2 pcs.;
mushrooms - 250 g;
onion - 2 onions;
hard cheese for serving - 200 g;
cream - 100 milliliters;
serving greens (dill) - a bunch;
spices, salt - to taste.

Cooking method:

Pre-fry the chicken fillet, cut into cubes, along with the onion. Add dried mushrooms and simmer.
Cook spaghetti al dente (up to 7 minutes in boiling water).
Add cream to the prepared meat dish and leave covered for 20 minutes. Serve with herbs, pre-salt, pepper, sprinkle with grated cheese.

With meat

Cooking time: 45-50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 1500 kcal.
Purpose: main dish.
Cuisine: Russian, Italian.
Cooking difficulty: easy.

A dish like pasta with meat and mushrooms in the oven is an analogue of the traditional naval version. Here the pork will be cut into cubes, and the end of cooking will be the formation of a fragrant crust of cheese under the meat and sauce with fried onions. This is the best option for lunch or dinner for the whole family. Prepare for about 40 minutes (most of the time is spent cooking the meat and baking). The best spices for meat are cardamom, ginger or sesame.

Ingredients:

spaghetti - 1 package (400 g);
pork (without streaks) - 300 g;
mushrooms - 200 g;
vegetables (greens) - for decoration;
grated hard cheese - 150 g;
spices and salt - to taste.

Cooking method:

The first step is to fry the meat with onions and mushrooms. The latter will release the juice, and at the end you can cover the frying pan with a lid to form a broth (it can then be drained or used for other purposes).
Cook the spaghetti.
Finely chop the greens and add them to the fried meat and mushroom preparation.
Combine components. Place in a frying pan, add cheese. Lightly grease with mayonnaise or sour cream. Bake for up to 20 minutes.

With cheese

Cooking time: 40 minutes.
Number of servings: 4.
Calorie content: 1200 kcal.
Purpose: lunch/dinner.
Cuisine: Italian.
Difficulty: easy.

Macaroni with cheese and mushrooms deserves the attention of even the most demanding gourmet. In addition to cheese, it is recommended to use milk or cream, sour cream, and garlic for sauce. You can choose mushrooms from either champignons or inexpensive oyster mushrooms, which are available in every supermarket. The recipe itself requires special care and performing simple steps in a certain order.

Ingredients:

any type of pasta – 400 g;
fresh champignons – 400 gr;
garlic – 2 heads;
sour cream – 3 tablespoons;
cream/milk – 200 gr;
butter – 10 g;
hard cheese – 100 g;
spices: salt, pepper, ground coriander.

Cooking method:

Wash the mushrooms, cut into slices, place in a preheated frying pan.
Cook vermicelli al dente (until half cooked), drain, rinse, and cover.
Add finely chopped garlic, stir.
Add sour cream, mix.
Pour in cream or milk, pepper, add coriander and any dried herbs (oregano, basil) to taste.
Add the paste, stir, if necessary, add a little more liquid (milk, cream, water), add a piece of butter. Cook covered, stirring occasionally, for five minutes.
Grate the cheese, sprinkle the noodles in the pan, turn off the heat, cover with a lid until the cheese melts. You can decorate with a sprig of thyme or spinach leaves.

With tomatoes

Cooking time: 40 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 850 kcal.
Purpose: for dinner.
Cuisine: Italian.
Difficulty of preparation: easy.

Tired of regular pasta for dinner? We suggest diversifying them with vegetables! Prepare a simple and tasty Italian dish - spaghetti with mushrooms and tomatoes. This is a classic hearty vegetable dish that does not require special ingredients and is very easy to prepare. If you have mushrooms and tomatoes in the refrigerator, tomato paste or thick tomato juice, a little cheese and paprika, zucchini, be sure to prepare pasta with vegetables.

Ingredients:

spaghetti – 250 g;
champignons – 200 g;
onion – 50 g;
tomatoes – 60 g;
zucchini – 60 g;
pepper (paprika) – 1 pc.;
parmesan – 100 g;
olive oil – 50 ml;
basil;
salt, pepper - to taste.

Cooking method:

Wash the oyster mushrooms or champignons thoroughly and cut into small pieces.
Peel the onion, cut the pepper into 2 parts, remove the seeds, dip the tomatoes in hot water for a few seconds, remove the skin. Cut all these ingredients into cubes.
Heat a frying pan and fry the onion in olive oil.
Add fresh mushrooms, fry them, stirring, for 10-15 minutes.
When the mushrooms are browned, add peppers, tomatoes, and zucchini. Fry for another 5-7 minutes, stirring. Then add salt and pepper.
Place a container of water on the fire and add salt. When the water starts to boil, add the spaghetti and cook until tender (6-8 minutes).
Add spaghetti to vegetables and stir. Remove from heat, cover with a lid.
Grate Parmesan on a fine grater.
Place the pasta on plates, sprinkle with cheese, and garnish with basil leaves.

With dried mushrooms - recipe

Cooking time: 45 minutes.
Number of servings: 6 persons.
Cuisine: Russian, Italian.
Cooking difficulty: easy.

The main difference is that pasta with dried mushrooms is prepared without adding a fresh ingredient. The taste may differ slightly, since not champignons are used, but white or aspen mushrooms. You can buy them in a store, at the market from a familiar merchant, or dry them yourself. The cooking time does not take into account the fact that the boletus must first be soaked. You need to leave them for one night in salt water.

Ingredients:

rigatoni - 300 g;
dried boletus - 200 g;
onion - 1 head;
oil for frying - 1 tablespoon;
salt - to taste.

Cooking method:

The boletus mushrooms should first be soaked in salt water to make them more tender and soft.
Prepare a classic frying of onions in a frying pan with oil and spices.
Add mushrooms there, after cutting them into small pieces.
Cook spaghetti in salted boiling water.
Combine all ingredients, garnish with dried dill or other herbs. You can add grated cheese.

Cooking time: 45 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 1200 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian, Italian.
Cooking difficulty: easy.

Pasta casserole with ham and mushrooms is another variation on the classic recipe. The ability to add piquancy through ham and spices will add new flavor to seemingly simple ingredients. The ham should be cooked in a frying pan with onions until golden brown. The finished dish is served on the table, decorated with herbs and cheese.

Ingredients:

spaghetti - 1 package;
champignons - 200 g;
ham - 200 g;
cheese - 100 g;
spices and salt - to taste;
oil for frying - 2 tbsp. spoons.

Cooking method:

Pre-cut ingredients.
Fry the mushrooms until the liquid has evaporated. Add ham and onion, fry until golden brown.
Cook the pasta for 8-10 minutes.
Mix the ingredients, season with spices, sprinkle with cheese.

Secrets of making sauce

To prepare juicy and aromatic vermicelli with mushrooms, you should follow a few simple rules and recommendations.

If you want to make a sauce, you should add liquid heavy cream of 20-30% fat content.
Pasta should be selected only from durum wheat. Cook them for no more than 8 minutes so that they turn out elastic and do not fall apart in the plate.
It will be delicious if you add forest mushrooms, pig mushrooms or nigella mushrooms.
The champignons should be cooked in a frying pan until they release their juice. Bring the liquid until it evaporates completely. Only then add cream and other ingredients.
The aroma is provided by herbs such as dill, cardamom, rosemary, and basil.
A clove of garlic will add piquancy to the dish. You can add nuts to your pasta sauce.
If you want to make it thicker, then add sour cream to the pan with the prepared champignons and fried onions to simmer everything together.

Find out other recipes.

Video

Pasta and mushrooms go very well. You can serve this dish for lunch and not worry about your household going hungry. After all, the presented lunch turns out to be very filling and high-calorie.

Today we will present you with several options for how to cook pasta with mushrooms. Which one you choose to serve is your personal choice.

Making pasta with minced meat and mushrooms in a frying pan

To prepare the presented dish, you should use only pasta that is made from durum wheat. After all, this is the only way you can get a delicious lunch that absolutely everyone in your household will appreciate.

So, to make pasta with mushrooms in a frying pan, we need to purchase the following products:

small champignons - 7-8 pcs.;
pasta - about 3 cups;
deodorized oil - 35 ml;
fat sour cream - 3 large spoons;
sweet onions - 2 pcs.;
tomato paste - 1 large spoon;
fresh chicken fillet - about 300 g;
salt, fresh herbs, pepper - use as desired.

Boiling pasta

To prepare this dish in a frying pan, you should boil the pasta in advance. To do this, you need to boil water, add a little salt, and then lay out the flour products. They need to be cooked over medium heat for about 5-8 minutes (see product packaging).

Once the pasta is cooked, place it in a colander (or strainer), rinse thoroughly, and then drain it of all moisture by vigorously shaking it over the sink.

Preparation of minced meat

Pasta with mushrooms and minced meat turns out very satisfying. To make the presented dish, you need to rinse the champignons, chop them along the legs, and then start processing the bird. Chicken breasts need to be washed, the fillets cut off and chopped in a meat grinder along with the sweet onions.

After the meat and vegetables are chopped, the minced meat should be seasoned with pepper and salt, and then mixed well.

Heat treatment in a frying pan

After preparing the minced meat and chopping the mushrooms, you should take a saucepan and heat the deodorized oil in it. After this, you need to place the chicken breasts and champignons in the bowl, and then cook until the excess moisture has completely evaporated. Next, the ingredients need to be fried, flavored with spices, herbs, tomato paste and thick sour cream. In this composition, the products should be kept on low heat for another three minutes. After this, you need to add pre-boiled pasta to them and mix thoroughly. It is advisable to cook lunch in this composition until it warms up.

Serve a tasty and satisfying dish to the table

Having prepared a dinner of pasta and mushrooms, it should be distributed among plates and then served hot to household members or friends. In addition to the dish, you can present a vegetable salad, a slice of bread and fresh herbs.

How to prepare casserole with pasta and mushrooms?

If you want to please your children, we suggest making not just boiled pasta with aromatic gravy, but a delicious casserole in the oven. For such a lunch we will need the following set of products:

small champignons - 8-10 pcs.;
pasta - about 4 cups;
deodorized oil - 45 ml;
fatty mayonnaise - 4 large spoons;
any hard cheese - 110 g;
large country eggs - 4 pcs.;
salt, fresh herbs, pepper - use at discretion;
ripe tomatoes - 3 pcs.;
sweet onions - 2 pcs.

Cooking pasta on the stove

Before making the casserole in the oven, you should boil the pasta in advance. They must be poured into boiling water along with salt, and then cooked until half cooked over medium heat. After this, the product needs to be discarded in a colander, rinsed and drained of liquid.

Making minced mushrooms with onions in a frying pan

To make pasta with mushrooms and cheese rich and flavorful, the champignons should be pre-fried in a saucepan. To do this, you need to wash them well and then chop them with a blender along with the onions. Next, the resulting minced meat must be placed in a frying pan, and then add deodorized oil, pepper and salt. It is advisable to fry these components until all the moisture has evaporated from them.

Forming a pasta-mushroom casserole

Pasta with mushrooms and tomatoes in the form of a casserole turns out to be very satisfying. But to form the presented dish, you will have to put in a lot of effort. To do this, boiled pasta must be mixed with fried mushrooms and onions, and then placed in a deep form. Next, you need to beat large country eggs and pour the resulting mixture into the same bowl. At the end, the casserole should be completely covered with tomato slices, which must first be blanched and peeled. After this, the layer of tomatoes must be generously greased with rich mayonnaise and sprinkled with grated cheese.

Making a casserole in the oven

After the dish is formed, it must be placed in the oven. It is recommended to bake a delicious lunch for half an hour at a temperature of 220 degrees. You can tell that your dish is fully prepared by the following signs: the casserole should set well and become slightly browned.

How should you properly serve a delicious dish at the dinner table?

As soon as the casserole is ready, it should be carefully removed and cooled slightly right in the pan. After the dish has cooled slightly, it needs to be cut into square portions and placed on plates using a wide spatula. If you carry out these steps immediately after the dinner is baked in the oven, then most likely it will fall apart during laying out. That is why it is recommended to cool it first.

If you think that the pasta with mushrooms and tomatoes turned out to be too dry, then during their formation you can use not only mayonnaise, but also, for example, thick sour cream. It should also be noted that some housewives additionally make a flavorful gravy from tomato sauce or cream for this dish. With it, your dish will turn out even more juicy, satisfying and tasty. Bon appetit!

Spaghetti in creamy sauce with mushrooms is another very successful example of the fact that even a budget home dinner can be prepared not only quickly and easily, but also very tasty. The grocery set is more than affordable. The cooking process does not require special culinary skills. But as a result, you get a dish of almost restaurant quality. Perfectly cooked spaghetti goes perfectly with the creamy mushroom sauce. The recipe uses a minimum of herbs and spices, but believe me, the aroma of the dish is simply incomparable! Impossible to resist!

How to cook spaghetti with mushrooms in creamy sauce

First of all, let's prepare the spaghetti. To do this, put water in a saucepan on the stove at the rate of 1 liter of water per 100 g of dry spaghetti. Then, after bringing the water to a boil, lower the spaghetti into it. We add salt to them, then press them down a little so that they soften and are completely immersed in water.

Boil the spaghetti until tender, following the instructions on the package. As a rule, they cook for 7-9 minutes. The countdown should begin after boiling. Do not cover the spaghetti with a lid; stir occasionally during cooking so that the pasta does not stick together. Place the finished spaghetti in a colander and you're done!

The creamy spaghetti sauce can be prepared at the same time. Pre-defrost the mushrooms, rinse them with cool running water and place them in a colander, squeezing them lightly. There should be a minimum amount of water left in the mushrooms.

Heat the butter or vegetable oil, add the mushrooms and fry them, stirring occasionally, for about 5-7 minutes. If the mushrooms produce liquid during frying, increase the frying time until the moisture has completely evaporated.

While the mushrooms are roasting, chop the garlic. You can chop it finely, pass it through a press, or use a grater - your choice. When the mushrooms are fried, add garlic to them.

Fry the mushrooms with garlic for just a couple of minutes, add seasonings, pepper and salt to the sauce (all to taste), then pour the cream into the pan.

Let the cream boil in the pan, wait 2-3 minutes after boiling, then add coarsely grated cheese and chopped fresh herbs into the sauce.

Turn off the stove. Stir the sauce, allowing the cheese to melt and thicken the sauce. Once the cheese is completely melted, the sauce is ready!

Next, you can either mix all the boiled spaghetti with the sauce at once and stir, or put the finished spaghetti on plates, pouring the sauce on top. Choose the option that suits you best and enjoy a simple but very tasty dish.

Spaghetti in creamy sauce can be prepared with any type of mushroom. Pasta with porcini or other wild mushrooms will be very tasty.

Bon appetit!

Pasta with mushrooms in this version they turn out aromatic with a delicate creamy taste. Even a novice housewife can handle preparing this dish.

Pasta with mushrooms - basic cooking principles

For this dish, it is better to use durum wheat pasta. They are not only high quality, but also will not add extra pounds to you.

Mushrooms are a great addition to pasta. This is an affordable product that will give the dish a rich, piquant taste. You can use absolutely any mushrooms: wild mushrooms, oyster mushrooms or champignons. They can be dried, fresh or even pickled. In addition to mushrooms, vegetables, meat, cheese or minced meat are added to the dish.

Pasta with mushrooms in creamy sauce

Ingredients:

350 g pasta;
table salt;
300 g fresh mushrooms;
90 ml vegetable oil;
dried mushrooms – 10 g;
four sprigs of basil;
three cloves of garlic;
bulb;
25 g butter;
hard cheese – 50 g;
350 ml 20% cream;
50 ml dry white wine.

Cooking method:

Place the dried mushrooms in a saucepan, fill with cold filtered water and leave to swell for several hours. Then boil the mushrooms over medium heat for half an hour. Place the boiled mushrooms on a sieve. Pour the broth into a glass and set aside.
Finely chop the peeled onion. Place butter in a heated frying pan and add a little vegetable oil. Fry the onion in a mixture of oils until lightly browned.
We clean the champignons from dirt by wiping each mushroom with a damp sponge. Rinse, dry on a towel and cut into thin slices. Add the mushrooms to the onions and fry over high heat, stirring continuously until they are browned.
Cut the boiled dried mushrooms into small pieces and place in a frying pan. Mix. Salt and pepper.
Pour in the wine and simmer for a few minutes until the alcohol evaporates.
Pour in the cream and cook the mushrooms in the creamy sauce for five minutes.
Finely chop the garlic and basil. Three cheeses. Add everything to the sauce, mix and simmer for a few more minutes.
Boil the pasta until done. Place them on a sieve and sprinkle with oil. Mix and add to creamy sauce with mushrooms. Stir again and heat over low heat for a minute. If necessary, add mushroom broth.

Pasta with mushrooms and chicken in creamy sauce in a slow cooker

Ingredients:

chicken fillet – 400 g;
Marsala wine;
mushrooms – 300 g;
oregano;
bulb;
basil;
pasta – 250 g;
garlic – 5 cloves;
cream 22% - half a liter.

Cooking method:

Pour the pasta into the container of the device, pour in water, put a piece of butter and salt. Turn on the “pilaf” or “pasta” program and cook until the end of time.
In a deep plate, mix salt with oregano and pepper. Chop the basil leaves, finely chop the garlic and place in a bowl with spices, pour in the wine and stir.
Cut the chicken fillet into thin slices and place in a bowl with the marinade. Mix and place in the refrigerator for 20 minutes.
Cut the peeled onion into large half rings, add basil and garlic. Pepper, salt and simmer in olive oil until golden brown.
Clean the mushrooms and cut into pieces. Add a spoonful of olive oil and wine to the onion. Add the mushrooms and simmer for ten minutes until the liquid evaporates.
Remove the chicken fillet from the marinade and simmer in a frying pan for about 20 minutes. Combine the fried onion with the chicken fillet.
Pour cream, pepper and salt into the pan where the chicken was fried. Cook over medium heat until the liquid has evaporated by half. Pour the sauce over the mushrooms and chicken and stir.
Place the boiled pasta on a plate and pour plenty of creamy sauce over it.

Pasta with mushrooms in creamy sauce with minced meat

Ingredients:

three large chicken fillets;
heavy cream – 300 ml;
parmesan – 30 g;
fresh mushrooms – 200 g;
large onion;
oregano - 5 g;
clove of garlic; pasta – 300 g.

Cooking method:

We wash the chicken fillet and grind it in a blender or through a meat grinder. Finely chop the peeled garlic cloves and onion. Heat the olive oil and add the onion into it. Fry it, stirring continuously, until transparent.
Add the garlic to the onion, season with dried oregano and cook for a few seconds. Now add the minced chicken. Stir so that large lumps do not form. Wipe the champignons with a damp sponge and cut into small cubes. As soon as the minced meat lightens, pour in the wine and then the cream. Salt, pepper and cover with a lid for a quarter of an hour.
Boil the pasta until al dente, drain in a colander and place on a plate. Pour over hot creamy sauce. Grate Parmesan cheese on top.

Pasta with mushrooms in creamy sauce with mascarpone

Ingredients:

550 g pasta;
90 ml vegetable oil;
100 g dried mushrooms;
three eggs;
80 g mascarpone;
basil;
sea salt;
coriander;
heavy cream – 200 ml.

Cooking method:

Place the dried mushrooms in a deep plate, cover with hot water, cover and leave for 30 minutes. Remove the mushrooms, squeeze and cut into small pieces. Heat the oil in a saucepan and fry the mushrooms in it. Don’t throw away the mushroom infusion, we will need it later.
Season the mushrooms with spices, pour in the cream and mushroom infusion. Cut the mascarpone into pieces and place in a frying pan. Once the cheese starts to melt, stir everything well. When the mass becomes homogeneous, beat in the eggs and mix everything immediately. Simmer the sauce for another ten minutes.
Boil the pasta, drain in a colander and transfer to a frying pan with the sauce, stir and immediately place on plates. Serve only hot.

Macaroni with mushrooms in creamy sauce with melted cheese

Ingredients:

130 g pasta;
black pepper;
250 g fresh mushrooms;
two cloves of garlic;
200 ml cream 20%;
white onion;
90 g processed cheese.

Cooking method:

Place a pan of water on the stove and lightly salt it. Place pasta in boiling water, stir and cook according to package instructions. Place the finished pasta in a colander.
Peel the onion and chop it finely. Clean the mushrooms from dirt and cut into thin slices.
Place the mushrooms in a preheated dry frying pan, lightly salt and cook, stirring constantly. As soon as the liquid has evaporated, pour in a little vegetable oil and continue frying until golden brown.
Pour the contents of the pan with cream and keep on low heat for several minutes. At the end, add grated processed cheese and mix.
Add pasta to sauce, stir and place on plates.

Pasta with mushrooms in creamy sauce with seafood

Ingredients:

a pack of pasta;
fresh basil - a bunch;
half a kilogram of seafood;
Parmesan;
ten champignons;
olive oil – 60 ml;
garlic - two heads;
cream - stack.

Cooking method:

Cook the pasta until half cooked. Place in a colander.
Pour olive oil into the frying pan. We peel the garlic. Crush a couple of cloves with a knife and put it in the oil. Cook for a couple of minutes. Remove the garlic and discard.
Place finely chopped onion in aromatic oil and fry until transparent. Wipe the mushrooms, cut into pieces and add to the onion. Pepper, salt and add defrosted seafood. Fill with cream.
After boiling, keep the sauce on the fire for five minutes. Add grated Parmesan and basil. Stir and heat for another minute. Pour hot cream sauce over pasta.

Pasta with mushrooms Italian style

Ingredients:

half a kilogram of pasta;
100 g parmesan;
200 g mushrooms;
sea salt;
two cloves of garlic;
olive oil – 100 l;
150 ml cream;
onion - head.

Cooking method:

Wipe the mushrooms with a damp sponge, rinse, place on a napkin and chop into thin slices. Fry the mushrooms in olive oil until the liquid has completely evaporated.
Peel the garlic and onion. Grind into half rings and send to the mushrooms.
As soon as the onion turns brown, pour in cold cream, pepper and mix well.
Boil the pasta until half cooked. Drain in a colander and place in a pan with the creamy sauce. Heat, stirring constantly, for seven minutes. Place on a plate, sprinkle with cheese shavings and chopped herbs.

Pasta with meat and mushrooms

Ingredients for Pasta with meat and mushrooms:

pasta - 200 grams
pork tenderloin - 150 grams
mushrooms - 200 grams
onion - 1 piece
garlic - 2 cloves
carrots - 2 pcs.
parsley - 0.5 bunch
broth - 150 ml
sour cream - 150 ml

Pasta with meat and mushrooms preparation:

Boil the pasta according to the instructions on the package.
Take the pork tenderloin, cut it into thin strips and fry it in a frying pan with hot oil.
Chop the garlic and onion. Cut the mushrooms into pieces and add to the meat. Fry for a few more minutes.
Cut the carrots into half rings and set aside.
After everything is fried, add 150 gr. broth.
Take sour cream, add salt, pepper, your favorite spices, mix everything well and pour it into the frying pan.
Now add the prepared pasta, carrots and finely chopped parsley, and simmer until all the ingredients are ready and the sauce thickens. Read more:

Pasta with meat and mushrooms is ready!

Pasta with mushrooms in sour cream and garlic sauce with cheese

Ingredients for pasta with mushrooms in sour cream and garlic sauce with cheese:

400 g champignons or oyster mushrooms
400 g pasta
1 cup sour cream
5-6 cloves of garlic
200 g hard cheese
Vegetable oil for frying
Salt, pepper, basil or Provençal herbs - to taste

Cooking recipe:

Cut the champignons or oyster mushrooms into cubes, not too finely.
Grate the cheese on a coarse grater.
Prepare the garlic by peeling the cloves and removing the roots.
Heat a small amount of vegetable oil in a deep frying pan and fry the mushrooms until soft. Add salt and simmer over low heat with the lid on until they release the juice.
Add sour cream and finely chopped garlic or minced garlic to the mushrooms, mix well.
Season the mushrooms with the sauce with salt, pepper, add basil or Provençal herbs, cover with a lid and simmer over low heat for about 5 minutes. If the sauce turns out to be too thin - this can happen if the mushrooms have given a lot of juice or the sour cream is low in fat - you can thicken it by adding the required amount of flour or starch. Remove the mushrooms in sour cream from the heat.
Boil the pasta in boiling water until al dente, with the expectation that it will sit a little longer in the sauce when baking.
Drain the water thoroughly and mix the hot pasta with the mushroom sauce - in the same frying pan or in a separate baking dish.
Cover the dish with grated cheese, add more spices if desired and place in the oven for 10-15 minutes at 180 degrees.
The criterion for the readiness of pasta with mushrooms in sour cream and garlic sauce with cheese is that the cheese must be completely melted.
Bon appetit!

Pasta with mushrooms in a slow cooker

Mushroom pasta cooked in a slow cooker is the perfect compromise for meat lovers who are trying to switch to a healthier diet. Mushrooms are an excellent substitute for animal protein; they also have a wonderful taste and deep, rich aroma. And when you cook them with pasta, you get a complete, satisfying dish - both for lunch and for a light vegetarian dinner.

Ingredients:

250 g pappardelle noodles (or wide homemade noodles);
3 multi-cups chopped mushrooms (oyster mushrooms, button mushrooms, or wild mushrooms);
1 large onion;
2 tablespoons chopped fresh rosemary;
2 tablespoons fresh finely chopped parsley;
2 cloves of garlic;
1.5 cups of grated tomatoes;
1 teaspoon sugar;
salt and pepper to taste;
5-6 tablespoons of olive oil.

How to cook pasta with mushrooms in a slow cooker:

The mushrooms are washed with clean running water, allowed to drain a little, placed in a colander, and sliced thinly.
Peel two cloves of garlic, but do not chop. Just crush them slightly by laying the knife flat on them.
Pour olive oil into the multicooker pan, turn on the “Frying” (“Baking”) mode, throw the garlic into the pan and keep it in the heated oil for 5 minutes until the garlic becomes soft but not burnt. When you smell the garlic starting to burn, remove the cloves from the pan (otherwise the dish will taste bitter) and add finely chopped onion to the slow cooker.
Cook, stirring, the onions in the multi-pot for 12-15 minutes until they are golden. After this, add the chopped mushrooms to the pan and mix well. Cook the mushrooms in the same mode until all the moisture has evaporated and the mushrooms begin to fry in oil (about 20 minutes). Add rosemary sprigs chopped in a blender.
When the mushrooms are lightly fried, add the grated tomatoes, first mixing them with a teaspoon of sugar and finely chopped parsley.
Mix everything well, add salt and ground black pepper.
Now place the pappardelle noodles on top of the mushroom ragu. They're perfect for this dish: the wide strips of noodles can take up a lot of the sauce, so they're a great addition to mushroom stew. But if you can't find pappardelle noodles in the store, use homemade noodles or, finally, any kind of pasta.
Pour about 800 ml of boiling water over the noodles, close the multicooker and cook in the “Stew” mode for 25 minutes.
After the signal that the dish is ready, stir all the ingredients together so that the noodles absorb the liquid tomato-mushroom sauce. When serving the dish, you can sprinkle the noodles with finely grated cheese if desired.

Bon appetit!

Drizzle the sauce over the pasta just before serving to prevent it from becoming soggy and maintain its appetizing appearance.
Cook the pasta until half cooked, it will finish in the sauce.
Warm the cream slightly before adding to the sauce. This way they won't curl up.
To prevent the pasta from sticking together during cooking, add a little vegetable oil to the water.