Pasta with cream sauce is a win-win combination for an ordinary evening meal or a festive dinner, which is loved by many thanks to its satiety and ease of cooking. As a company, a thick sauce can be used vegetables, meat or mushrooms. On the last combination we will dwell in more detail in the following recipes.
Spaghetti Recipe with Mushrooms in Cream Sauce
For cooking spaghetti with mushrooms in a creamy sauce you can use absolutely any mushrooms. If you are lucky enough to get hold of the harvest of fragrant forest mushrooms, then use them as a basis, otherwise any other presented in the range of your supermarket will do.
Ingredients:
- spaghetti - 340 g;
- garlic teeth - 2-3 pcs .;
- mushrooms - 210 g;
- shallots - 65 g;
- cream cheese - 155 g;
- cream - 75 ml;
- grated cheese - 35 g;
- handful of green parsley.
Preparation
Place spaghetti in a large quantity of salted boiling water. In the meantime, heat the oil in the saucepan (olive or creamy) and use it to roast the chopped garlic teeth. As soon as the latter is let in, scoop up the scent, and send garlic oil to the shallots. When the onions catch a slight blush, add the pieces of peeled mushrooms and let the excess moisture from them evaporate. Mushrooms should be covered with golden crust before adding cream. After pouring the cream, immediately add the cream cheese and wait until it completely disappears. After a couple of minutes, pour the usual grated cheese and let it melt to him. Sprinkle with parsley and add boiled spaghetti.
Spaghetti with mushrooms in cream sauce
If you have fresh ceps, then use them, otherwise use the dried product, remember to pre-pour it with hot water, about half an hour before the start of cooking.
Ingredients:
- spaghetti - 170 g;
- white mushrooms (fresh) - 245 g;
- butter - 45 g;
- dry white wine - 55 ml;
- cream - 185 ml;
- grated cheese - 85 g.
Preparation
Pre-cleaning and quickly boiling the ceps, cut them and fry them with warm butter. When the moisture comes out of the mushrooms, pour in the wine and let it evaporate for 2/3. After add the cream and wait for them to boil. Add the sauce grated cheese, and when it melts, immediately put the cooked pasta.
Spaghetti with wild mushrooms in creamy sauce
If you want to make the paste even more nutritious and nutritious, then let it be mushrooms in a creamy sauce, the ground beef will be extinguished - this dish will taste to every meat-eater.
Ingredients:
- butter - 45 g;
- ground beef - 430 g;
- onion - 80 g;
- forest mushrooms - 270 g;
- dry white wine - 85 ml;
- sour cream - 310 ml.
Preparation
While the pasta is brewed, quickly salvage the onion and brown with it ground beef. Separately fry the forest mushrooms and combine with the meat. Pour in the white wine and let it evaporate for 2/3. Mix the contents of the frying pan with sour cream and leave to simmer for a couple of minutes after the boiling of the sauce. Mix the sauce with boiled pasta and serve.
Spaghetti with cream sauce and mushrooms
Ingredients:
- spaghetti - 230 g;
- butter - 45 g;
- garlic teeth - 3 pieces;
- champignons - 460 g;
- flour - 5 g;
- milk - 355 ml;
- dried Provencal herbs - 2 tbsp. spoons;
- handful of green parsley.
Preparation
Spasertsuyte mushrooms and onions with hot butter until ruddy. Sprinkle the roast with flour, and after half a minute add the chopped garlic and pour in the milk. Season the sauce with olive herbs and leave to cook until thick, then mix it with boiled pasta.