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Sun dried tomato and mushroom pasta in a garlic and basil sauce

Sun dried tomato and mushroom pasta in a garlic and basil sauce
byJuliaonFebruary 28, 2014 Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning! If you’re looking for a delicious and easy-to-make pasta recipe to add to your weekly/monthly recipe rotation, try this sun-dried tomato and mushroom pasta in a garlic and basil creamy sauce. The fettuccine pasta is tossed with sun-dried tomatoes, garlic, mushrooms, and basil in a very tasty, creamy and velvety sauce. This Italian-inspired dish is great served with a garlic bread on the side. I’ve been eating the leftovers for 3 days now, and the pasta + the sauce still taste just great! This delicious, meatless pasta dish is TOTALLY WORTH making it! Sun dried tomato and mushroom pasta in a garlic and basil sauce Ingredients WHAT IS HALF AND HALF? Instructions Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. 590k Shares Related:  Italian Recipes

Roasted Red Pepper Alfredo An incredibly creamy, rich alfredo sauce made with roasted red peppers and crumbled goat cheese, and it takes just 30 min to make from start to finish! When I first saw this recipe on Lauren’s Latest, I knew I had to make it immediately. But of course life happens and deadlines happen and you completely forget about that amazing alfredo sauce you just had to make right then and there. Well, I am happy to report back that after 1 year and 9 months, I finally made it and it was quite an epic dish in our household. I mean, really, with pasta smothered in a cheesy, creamy red pepper sauce with a generous sprinkling of freshly grated Parmesan, how can you go wrong? So there you have it – quick, easy, creamy and cheesy. Roasted Red Pepper Alfredo An incredibly creamy, rich alfredo sauce made with roasted red peppers and crumbled goat cheese, and it takes just 30 min to make from start to finish! Ingredients Instructions Notes

Petite Lasagnas recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:

Beef Stroganoff I think Beef Stroganoff is kind of a wintery meal for most people. For Mandi, she craves it when she is sick. I know in the afternoon when she isn't feeling too well. She says to me, "can you make me something yummy and eggy noodley tonight?" I hadn't made her stroganoff in awhile so I decided to go a different way with it which was a real risk because if Mandi is in the mood for something, it can be very specific. (Note about the recipe. Dried mushrooms in a bowl ready to be reconstituted. I used the brandy needed later in the recipe. Sliced garlic, diced onions Parsley leaves for garnish, stems for cooking. "finger sized" pieces of tenderloin. They are covered in salt pepper and paprika. Slight brown on the onions and garlic. Squeeze out the liquid from the reconstituted mushrooms and save it to add in the pan later. Here I am pouring the brandy into the pan. Wohooo! Crème fresh added at the last min. He uses rice but I love this with egg noodles. Pickles on stroganoff? Recipe.

Try This: One Pot Pasta I love pasta. We eat it for dinner at our house quite often. Why not? It's easy and quick to make, super delicious and there's about a million and one ways to serve it, so you won't feel like you're eating the same thing all the time. One pasta recipe I've been wanting to try for a while now is this one pot pasta. The basic idea is you cook ingredients for a rustic sauce along with the dry pasta, so everything cooks together and is done at the same time. My one concern about this recipe was that the final dish would taste too simple. One Pot Pasta, serves 3-4. 16 oz. In a large pot combine the first ten ingredients listed above. Here's what the final dish looks like. The verdict: this was WAY more creamy and flavorful than I expected. Credits // Author and Photography: Emma Chapman

Grilled Chicken Pasta in a Tomato Cream Sauce Have you tried the The Pioneer Woman’s Penne a la Betsy yet? I tried it a few weeks ago and Oh. My. It’s wonderful! First, rinse your chicken breasts in cold water, then lay on some wax paper. Cover with another sheet of wax paper. And pound breasts with the smooth side of a mallet until even thickness. You don’t want to get them too thin, you just want them to be even, so they’ll cook evenly. Season both sides of the chicken with Montreal Steak seasoning. At this point, you can either grill the chicken outside, or if you prefer, you can cook it in a skillet inside. For Grilling… Preheat grill for medium high heat, lightly oil grate (we spray with Pam for Grilling), and grill chicken breasts on medium high heat for 6-8 mins each side. Or… Heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. You’re going to be slicing the chicken up later anyway, so it’s okay to go ahead and cut it right in half to make sure the chicken’s done. Now let me stop you right here. Now. Okay.

Buon Appetito! 20 Yummy Homemade Pasta Sauces | Brit + Co We’re pretty sure that pasta is one of those foods that’s just universally loved by everyone. It’s right up there with chocolate chip cookies. We’ve already shown you some awesome ways to make pasta at home, so why not go all out and make your own sauce, too? Make them today, and enjoy them whenever you want (just make sure to stick ‘em in your fridge!). From tomatillo pesto to cauliflower sauce, here are 20 delectable homemade sauces that’ll have you saying “holy moly” about your ravioli! 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. Which fresh pasta sauce caught your fancy? Creamy Blue Cheese Habanero Penne Of all the hot things I've made this week, this was the best by far. In fact, I'd be willing to say that this was the best thing I've ever eaten that was this intensely spicy. The cream in this recipe really helps to take the edge off the peppers and really brings out that unique habanero flavor. Onion, garlic, and the habaneros. Almost as many habaneros as onions! After adding the cream, the habaneros reminded me of stained glass on the surface of the sauce. Thick, creamy, and fiery hot! There was just enough tang from the blue cheese to balance the habaneros. The tears in my beard. 1 lb Pasta 2 1/2 Cups Cream 1/2 Cup Blue Cheese 2 Tablespoons Butter 1 Tablespoon Flour 1 Onion 3 Cloves Garlic 1 lb Chicken 21 Habaneros - 11 with seeds, 10 without Bring pasta water to a boil.

Red Shallot Kitchen: Happy New Year 2013! 2012 flew by so fast. Lots of fun and exciting things happened to us in 2012. A new addition to our family (puppy), summer vacation (Puerto Rico), J's new job, and my short trip to Jakarta to see family and friends. We took bread making classes in San Francisco, watched a couple of touring Broadway shows, and shared some wonderful and memorable meals with family and friends. All in all, 2012 was a great year. So, on this first day of 2013, please allow me to wish you all a joyous and happy new year. Artichoke Lemon Pesto Ingredients: 1 can quartered artichoke hearts1/2 cup olive oil6 cloves garlic, peeled1/4 cup fresh flat leaf Italian Parsley, chopped1 tablespoon lemon juice1 teaspoon freshly grated lemon rindSalt and pepper to taste Directions: Put all of the ingredients in a food processor and pulse until smooth. Note: Artichoke lemon pesto is great for dip, or spread, or mix with pasta (mix hot cooked pasta with some pesto, sprinkle with grated parmesan cheese)

Pepperoni Pizza Monkey Bread Kids can be frustratingly picky eaters. They can also have highly entertaining quirks. My niece used to ask for pepperoni pizza and then proceed to discard all of the pepperoni. But don’t you dare suggest that she order plain cheese pizza! Un-Pepperoni Pizza. But when you wrap pepperoni pizza into a fun, savory, pull-apart style bread, it’s no longer “icky” pepperoni pizza. I’ve had these Pizza Bites bookmarked for ages, so when I finally found an excuse to make them, I wanted to take it in a slightly different direction: a savory monkey bread. A very light coating of garlicky butter-covered pepperoni pizza bites, piled into a bundt cake pan, makes for a very fun Pepperoni Pizza. Or Pepperoni Un-Pizza. You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store. Ingredients Instructions Heat garlic and butter over medium heat just until the garlic begins to brown. Notes

Mustard-Herb Panko Crusted Chicken Breasts Mustard-Herb Panko Crusted Chicken Breasts I remembered loving a Mustard-Herb Crusted Pork Tenderloin I made awhile ago so I decided to adapt it a bit to work with chicken breasts that I had in the refrigerator. It was messy but simple to prepare and the house smelled really fantastic while it cooked. Preheat the oven to 450 degrees. Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 170 degrees. PrintSave Mustard-Herb Panko Crusted Chicken Breasts Yield: 3-4Prep Time: 5 min.Cook Time: 20-25 min.Total Time: 30 min. Italian Goulash Italian Goulash I heard good news from my doctor today. The MRI results came back and I have nothing serious going on with my back (YEAH!). With a little hard work, exercise, and some help from the physical therapist and the chiropractor, I should be back to normal in no time. Thankfully, the last few days have been good days with more movement and much less pain. Unfortunately, my daughter now has the flu and the rest of us aren’t feeling well either – UGH! Originally Posted on January 25, 2010 My mom used to make goulash for us when we were kids and it was one of my favorite meals. Heat the olive oil in a small Dutch oven over medium heat. Cook the elbow macaroni per instructions (make sure to season the water with salt) then drain completely.

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil I needed to get rid of some leftover ricotta cheese and spinach so I created this recipe. It was SO DELICIOUS! The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. I will be making this dish again and again – my husband and I especially loved it. 1 cup of low fat ricotta cheeseSmall handful of baby spinach, choppedSmall handful of grape tomatoes, diced (remove the seeds if possible)2 tbsp Parmesan cheese, grated1 tbsp fresh basil, chopped1 clove of garlic, mincedSea salt and freshly cracked pepper, to tasteDash of oregano2 chicken breastsItalian seasoned panko crumbs2 tsp olive oil Preheat the oven to 400 degrees. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side.

Green Chile and Pepper Jack Cheese Stuffed Chicken Breast One of my husband’s favorite meals is my Green Chile Chicken so I had him in mind when I created this recipe. I stuffed some pepper jack cheese into some whole green chiles then stuffed it into a chicken breast. I seasoned it simply with sea salt, freshly cracked pepper, and garlic powder. 2 tsp olive oil2 chicken breasts2 whole canned green chiles3 slices of pepper jack cheese (2 for my husband & 1 for me)Sea salt and freshly cracked pepper, to tasteGarlic powder, to taste Preheat the oven to 400 degrees. Cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat.

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