Creamy Tortellini with Spinach and Mushrooms
We love food world with Ricardo Nunes of madeira Portugal and Antonia septimo of Filipines / Creamy Tortellini and Spinach and Mushrooms
This Tortellini Alla Panna is made using fresh tortellini making it a fast and amazing recipe. It's made with bacon, mushroom, cheese and a herb white wine cream sauce. If you like Alfredo pasta or Carbonara then you will absolutely love this. Use the tortellini filling you enjoy such as cheese, veal etc. Enjoy my Tortellini Alla Panna! Please comment and let me know!
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Na cosinha semos Fogo
Ricardo & Antonia & Xander
Creamy Mushroom Pasta, Ready in 15 mins!
A rich and comforting meat-free dinner of creamy pasta with lots of mushrooms. The sauce is luscious and thick, with a good sprinkling of parmesan (I've got an alternative for vegetarians), so it clings to the pasta beautifully.
It's ready in 15 minutes, so it makes a great weeknight dinner when you need food fast!
Free printable recipe is available on our site:
Ingredients:
▢300 g (10.5oz) tagliatelle or fettuccine - (I used thin egg fettucine for my version)
▢3 tbsp (45g) unsalted butter
▢1 tbsp sunflower oil
▢1 small onion - peeled and chopped finely
▢400 g (14oz) chestnut mushrooms, thickly sliced
▢3 cloves garlic - peeled and minced
▢½ tsp salt
▢½ tsp pepper
▢180 ml (¾ cup) strong chicken stock - (if you haven’t got homemade, water plus 2 stock cubes is fine) - use vegetable stock for vegetarian
▢180 ml (¾ cup) double (heavy) cream
▢50 g (½ cup) grated parmesan cheese - - use vegetarian Italian-style hard cheese for a vegetarian version
To Serve:
▢Small bunch fresh curly parsley - finely chopped
▢black pepper
▢grated parmesan - - use vegetarian Italian-style hard cheese for a vegetarian version
INSTRUCTIONS:
1. Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
2. Whilst the pasta is cooking, add 1 tablespoon of the butter and the oil to a frying pan and heat over a medium heat.
3. When the butter has melted, add the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.
4. Add the remaining 2 tablespoons of butter to the pan with the onions and melt.
5. Add the mushrooms, garlic, salt and pepper to the pan and cook for 3 minutes, stirring often, until lightly softened.
6. Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.
7. By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.
8. Use a set of tongs to lift and drop the pasta in the mushroom sauce, until the pasta is fully coated in the sauce.
9. If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.
10. Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.
#Pasta #Recipe #MeatFree
Tortellini Alla Panna with Bacon, Mushroom in a cream sauce
This Tortellini Alla Panna is made using fresh tortellini making it a fast and amazing recipe. It's made with bacon, mushroom, cheese and a herb white wine cream sauce. If you like Alfredo pasta or Carbonara then you will absolutely love this. Use the tortellini filling you enjoy such as cheese, veal etc. Enjoy my Tortellini Alla Panna! Please comment and let me know! Chef Joel.
▶Get full recipe here
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Creamy Mushroom Spinach Pasta With Caramelized Onions
#creamy #mushroom #spinach #pasta #with #caramelized #onions #recipe #cooking #foodie #foryou #sugar&soul
Ingredients
1 tablespoon olive oil
3 onions medium or large, sliced
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon olive oil
10 oz mushrooms , sliced (I used shiitake)
6 oz spinach
8 oz fettuccine
2/3 cup heavy cream
1/3 cup milk
1 cup Parmesan cheese shredded
1/4 teaspoon salt
Instructions
How to caramelize onions:
1. Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred).
2. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions.
3. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes.
4. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate
How to cook mushrooms and spinach:
1. Heat 1 tablespoon olive oil in the same skillet, and add sliced mushrooms (I used shiitake with stems removed, you can use any small sized mushrooms). Add just a pinch of salt.
2. Reduce heat to medium-low and cook mushrooms covered for about 20 minutes, occasionally stirring.
3. NOTE: if you use other mushrooms (not shiitake) the cooking time will be much shorter, only about 5 minutes. Shiitake mushrooms need longer times to cook. If you use regular button mushroom – cook them for only about 5 minutes until they soften.
4. Add caramelized onions back to the skillet with cooked mushrooms. Add 3 cups of fresh spinach and stir on low heat just until spinach wilts.
Cook pasta:
1. Cook pasta according to package instructions. Drain.
Make cream sauce:
1. Add heavy cream and milk to he mushroom-onions-spinach mixture and bring to a quick boil.
2. Immediately add shredded Parmesan cheese and 1/4 teaspoon salt and reduce heat to simmer (low boiling point). Keep stirring to melt the cheese.
3. Add cooked and drained pasta to the creamy sauce, stir to coat on low heat for about 5-10 minutes until Parmesan cheese melts completely and starts to coat pasta as well.
4. Serve on warm plates (warmed in the oven) as is, or with more parmesan cheese sprinkled on top.
???????? Italian Creamy Mushrooms Tortellini Easy and Quick Recipe - Passportcookbook
Ingredients for 2 people:
160 gr of tortellini
parsley
300 gr of mushrooms
parmesan cheese
270 ml of single or double cream
olive oil
2 cloves of garlic
Salt & Pepper
Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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Copper Saucepan:
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce