Pasta with mushrooms and vegetable sauce. Spaghetti with vegetables and mushrooms Cooking pasta with vegetables and mushrooms, serving

01.04.2020

Calorie content: Not specified
Cooking time: Not indicated

This mushroom pasta is delicious. I suggest a recipe with vegetable sauce, thanks to which the dish looks bright and appetizing. If you buy a pasta that does not contain eggs, then it can also be cooked during fasting. If you do not observe the fast, then choose any kind of curly pasta and cook with pleasure! Last time we already prepared lean dish - .

A few tips. To make the sauce not very runny and stick well on the pasta, add the carrots. Grate about half of the carrots and cut the rest into slices.

It is allowed to thicken the sauce with flour, but before adding it to vegetables, the flour must be diluted with a small amount cold water, stir, grind so that the mass resembles a liquid gruel. Add to sauce and stir immediately.

The taste of tomato sauce will be softer if you add a little cream or sour cream at the end of cooking. After adding sour cream, stir and turn off the heat, otherwise it will exfoliate with strong heating. Do not bring the sauce with the addition of cream to a boil, heat it up and turn it off.
The amount of dry paste is taken at the rate of 80-100 gr. per serving. A standard package (400 g) is just enough for a family of four.

Ingredients:
- curly pasta or spaghetti - 300-400 gr;
- fresh champignons - 250 gr;
- onions - 2 pcs;
- Bulgarian pepper - 1 large fresh or a handful of frozen cubes;
- zucchini - 1 small or two handfuls of frozen pieces;
- vegetable oil - 4 tbsp. spoons;
- ground dried paprika - 1 tsp;
- basil, oregano, black pepper - add everything to taste;
- tomatoes in own juice- 400 gram jar;
- salt - to taste;
- sugar - 1-2 pinches (to taste);
- green pea or fresh herbs- for filing.

Recipe with photo step by step:

Put a saucepan on medium heat with plenty of water for the pasta. While it boils, wash, clean and cut vegetables. Onion cut into small cubes. Be sure to douse the mushrooms with cold water, update the cut on the legs. We cut it not very finely, into pieces or plates. Cut the small mushrooms in half.

We heat up all the oil, pour in the onion and fry until the pieces become lighter and transparent.

We increase the heat a little, fry the onions until a golden edge appears on the edges. Pour in the pepper. The fresh one must first be cut into pieces, and the frozen one is sent to the pan without defrosting, as soon as it was taken out of the bag.

Fry for a few minutes and add the zucchini (zucchini is fine too). Again - cut fresh into circles and then cut each into segments or cubes. And pour the freezing out as soon as it is removed from the freezer.

Fry vegetables for five minutes, if frozen, then a couple of minutes longer. Add the mushrooms, increase the heat and evaporate the mushroom juice so that the mushrooms can be browned. At the same time, we look after the water in the pan - if it starts to boil, add salt and add pasta (spaghetti). The cooking time is indicated on the package.

After the liquid has evaporated, reduce the heat, season with spices and continue to fry the mushrooms for about five minutes.

Cut the tomatoes in their own juice into pieces or knead with a fork and put them with the vegetables along with the juice. Salt to taste. Add a little sugar, if necessary, to muffle the acidity of the tomato. Cook the sauce over medium heat until it thickens a little.

In the meantime, the pasta has been cooked, we put it in a colander. Do not rinse. Sprinkle with vegetable oil, cover.

Water drained from pasta can be added to vegetables with mushrooms if the sauce is thick. Warm up and turn off.

There are two ways to serve pasta with mushrooms and vegetable sauce. The first is to mix everything in a frying pan, warm up and serve. The second is to serve the sauce and pasta separately so that everyone can take as much as they need. When serving, you can add fresh herbs or green peas to the pasta.
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Calorie content: Not specified
Cooking time: Not indicated

Trying to reduce the calorie content of food, many of us exclude our favorite dishes from the menu, and, as a result, the diet turns into a gastronomic torture. To prevent this from happening, approach the choice of dishes a little differently, based on the fact that any food can be made healthy and tasty, and the calorie content will not go off scale. Take for example italian pasta... There are many ways to prepare it in such a way that the taste does not suffer at all, and you do not have to reproach yourself for allowing too much food. Pasta with mushrooms and vegetables in sour cream sauce is just such a dish.

How to reduce the portion? Method one: 100 grams of pasta and a couple of tablespoons of sauce are enough to enjoy your favorite dish. Method two: choose pasta only from hard varieties wheat (not forgetting about the serving size). And finally, the third way: to cook sauces with a small amount of fat and salt for pasta. The basis of such a sauce can be mushrooms, vegetables, and you can season it with low-fat sour cream, 10% cream or pureed tomatoes. For obvious reasons, cheese is excluded, and the sauce will determine the taste of the pasta entirely.
If you want a more satisfying dish, then you can cook it.

Pasta with mushrooms and vegetables - a recipe with a photo.

Ingredients for 2 servings:

- pasta - 200 gr;
- fresh champignons - 200 gr;
- sweet Bulgarian pepper - 2 pcs;
- onion - 1 pc;
- ground black pepper - 0.5 tsp;
- basil - 0.5 tsp;
- salt - to taste;
- vegetable oil - 2 tbsp. l;
- low-fat sour cream 15% - 100 ml.

How to cook from a photo step by step

Try to organize the cooking process so that both the sauce and the pasta are ready at the same time. So, how to cook pasta with mushrooms and vegetables in sauce. Place a saucepan of salted water on the stove for the pasta. While the water is boiling, chop the vegetables and mushrooms for the sauce. Chop the onion into thin half rings or cut into small cubes.

Slice the mushrooms into slices. If there are specks or dark spots on the caps of the mushrooms, remove the thin film from the mushrooms, under which the caps will be clean.

Cut the bell pepper into small cubes. In winter, frozen peppers can be used for the sauce; it is added without preliminary defrosting.

Heat oil in a skillet or saucepan. Add the onion and simmer until lightened, the onion should be almost translucent.

Then add the mushrooms. Continue simmering the mushrooms over high heat until all the mushroom juice has evaporated. Season with mushrooms and onions to taste. By this time, the water should boil. Dip the pasta in boiling water, cook in accordance with the recommendations on the package.

Add pieces of sweet pepper to the mushrooms and onions. Fry for 2-3 minutes over low heat until the pepper is soft (or until cooked as desired).

You can season the sauce with any spices you like. The recipe uses ground black pepper and dried basil (0.5 tsp each).

Simmer vegetables with mushrooms until mushrooms are cooked through. If it seems that there is not enough oil, do not add. When you add sour cream or cream, the sauce will become thinner and more juicy.

Pour low-fat sour cream or 10% cream into the sauce (with sour cream the taste will be more intense, and with cream it will be softer). Stir, warm up.

After a minute, the sauce will begin to thicken. It is not necessary to bring it to a boil, as soon as the sauce becomes thicker, it can be removed from the heat.

You can choose any paste - short, long, curly or in the form of tubes, feathers. The recipe uses fetuccine pasta (long noodles). Throw the prepared pasta in a colander, wait for the water to drain.

Transfer the pasta to plates, top with 1-2 tablespoons of sauce and serve immediately. Another option for serving pasta with mushrooms and vegetables - the pasta is added to the pan and mixed with the sauce. Warms up and is laid out on plates. Choose the option convenient for you and bon appetit!

By Elena Litvinenko (Sangina)
By the way, don't forget about desserts. We recommend you a delicious

Pasta with mushrooms in a creamy sauce is a masterpiece Italian cuisine... However, he has long been included in the list of favorite dishes of the hostesses. different countries the world. We have pasta and gravy (after all, this is, in fact, pasta) you cannot call something outlandish, but you can cook them in such a way that you get the feeling of eating in some Italian restaurant. So, let's look at a few of the most successful recipes cooking real Italian pasta.

Yes, in Italian restaurants, the pasta itself is prepared by the chefs. We will not be so sophisticated and use high-quality purchased pasta.

Products:

200 g of spaghetti or other pasta you like;
200 g of champignon mushrooms;
onion - 1 head;
garlic - 2 cloves;
cheese, preferably Parmesan - 60 g;
cream - 150 grams;
olive or other vegetable oil;
herbs.

Cooking:

Let's start by making pasta. We boil it according to the instructions on the package. It does not need to be brought to full readiness - it will "come" already in the pan with the sauce.
Meanwhile, peel the onions, garlic and wash the mushrooms. We cut everything finely, mushrooms into slices.
Preheat the pan, pour in there olive oil and begin to fry the garlic. Next, add a bow to it and wait until it becomes translucent.
We send the mushrooms to a pan with onions and fry until the water released from the mushrooms has completely evaporated.
Meanwhile, three cheese, or rather half of it, on a fine grater, and add the shavings to the mushrooms.
Now pour in 20% cream and wait for the mushroom sauce to boil. Pour in the remaining half of the grated cheese and the sauce is ready.

Pour into the pan with the sauce already ready-made pasta and extinguish them for another 2 minutes. Ready!

Cooking with the addition of shrimp

Which italian recipe go without seafood? Shrimp is a passion of Italians. It is not surprising that they are also present in pasta with mushrooms.

Ingredients:

onion - 1 head;
mushrooms - 200 g;
fettuccine pasta or other pasta - a pound;
shrimp - 200 g;
cream - 100 ml;
oil for frying.

Preparation:

First, let's prepare the pasta ourselves.
Now we clean and chop the onion, then send it to the pan with heated oil. Fry until golden brown.
Pour mushrooms cut into small pieces to the onion and simmer so that all the water boils away.
It's time to pour in the cream and cook for about 7 more minutes.
Add pre-boiled and peeled shrimps to the pan with the sauce being prepared and fry them in it for another 2 minutes.

Put the pasta on a plate, and pour it freshly prepared on top creamy sauce with seafood and mushrooms.

Italian pasta with mushrooms in a creamy sauce

Of course, you can take all kinds of mushrooms for pasta. However, champignon is a “classic of the genre”. In this recipe, we will pamper ourselves and use real Italian pasta.

Grocery list:

300 g of Italian pasta;
champignons - 400 g (either fresh or frozen);
half a liter of cream 10%;
Parmesan - a bar up to 100 g;
onions - 1-2 heads;
oils up to 30 g;
favorite herbs and salt.

Cooking:

Of course, first we will prepare the pasta following the instructions on the package.
Now the sauce. Peel the onion, mushrooms and cut them into thin slices.
Put a piece in the pan butter and wait for it to melt. Next, we send the onion and cook it until half cooked. Now you can add the mushrooms and simmer everything together for about 20 minutes more.
Pour in the cream and simmer a little more. If you can't find cream at hand, use bazaar fat sour cream - the taste of the dish will not lose in the least.
Add half of the grated cheese and herbs with salt to the boiling sauce. Is it boiling? Turn it off!

V ready-made sauce add the prepared pasta, stir and sprinkle with the remaining half of the cheese.

With chicken fillet

Another classic version the preparation of the dish in question is pasta with chicken and mushrooms. The recipe below will use chicken fillet... Other parts of the carcass are not suitable for pasta.

Products:

100 g of pasta;
fillet - 300 g;
mushrooms - 150 g;
fatter cream - about 50 ml;
herbs and fine salt.

Preparation:

Boil pasta according to the recipe on the package.
We wash and dry the mushrooms and meat. Cut into small pieces "for a tooth".
Pour oil into a preheated pan and add chicken fillet. Fry for 1-2 minutes and put on a plate for now.
Fry chopped onions and mushrooms in the same oil. When the mushrooms are ready, pour in warm cream.
Simmer, stirring regularly, for 10 minutes. We spread the meat and bring the sauce to readiness for another 5 minutes.

Immediately in a frying pan, mix the cooked pasta with mushrooms, chicken and serve in portions to the table.

Pasta with mushrooms and ham in a creamy sauce

Ham in this recipe replaces classic ingredient pasta - chicken. The taste of the sauce will become less delicate, but more piquant.

Ingredient List:

pasta - half a kilo;
forest mushrooms (or others) - 150 grams;
cream - 350 ml fat;
ham - 200 g;
onion - 1 head;
garlic - optional;
salt with herbs.

Cooking:

Put water for the pasta and cook the pasta in parallel with the preparation of the sauce. By the time the sauce is ready, the pasta should just "come up".
Sort the mushrooms, wash well and boil for about 40 minutes. If you have champignons, then they should simply be washed and cut.
Peel the onion and chop finely.
Fry the onion and garlic in a pan with hot oil. Add mushrooms and simmer for 3 minutes.
In the meantime, chop the ham and also send it to the sauce.
Add all the spices, pour in the cream and simmer a little over high heat.

It remains to pour the sauce over the cooked pasta and serve the dish at least for lunch, at least for dinner.

Pasta with porcini mushrooms

porcini mushroom - 200 g;
noodles - 150 g;
onion - 1 pc.;
cream up to 150 ml;
frying oil;
fresh or dried greens;
salt without additives.

Cooking:

Chop the onion and fry in oil until half cooked.
Add slices of porcini mushrooms to it.
Cook for about 5 minutes, until the mushroom liquid has evaporated.
Put the noodles in boiling water and cook according to the instructions.
Pour the cream into the mushrooms and simmer until the mass thickens.

After, add all the spices to the sauce and add the finished noodles. Stir and serve.

Spaghetti with mushrooms in sour cream sauce

Another option white sauce is sour cream dressing. Sour cream sauce similar to creamy, but its taste is not so "milky", but slightly sour.

Products:

spaghetti packaging;
a pound of mushrooms;
onions - 2 pcs.
sour cream -200 g;
selected spices or a ready-made composition of Provencal herbs.

Cooking:

First, chop the onion and mushrooms.
On hot skillet with small we send onion half rings, then mushroom slices and wait until everything is stewed. It is possible that a little "mushroom" liquid remains in the pan if you are using very fatty sour cream.
Then add all the sour cream and a set of spices. Simmer for 10 minutes.
Meanwhile, boil the spaghetti.

After they are ready, mix them with our sauce and sprinkle with herbs.

Cooking with dried mushrooms

250 g of pasta;
cream - 200 ml;
flour - 1 large spoon;
2 tablespoons of oil for frying;
chopped dry mushrooms - about 4 tablespoons.

Cooking steps:

Cooking the pasta almost until tender. The state of al dente is ideal, according to Italians, although not very familiar to us.
Mushrooms pre-soaked overnight should be chopped and boiled for about 10 minutes.
Fry the chopped onion in a pan with hot oil.
It's time to add flour, salt, cream, spices, mushrooms and mushroom broth to it. Simmer for up to 10 minutes.

Now spread the prepared pasta on the plates and simply pour the resulting aromatic sauce.

Fettuccine with mushrooms in a creamy sauce

Fettuccine pasta looks like wide noodles. Naturally, we will buy it in the store, and will not cook it ourselves. However, if you really want to, you can do homemade noodles- the dish will be delicious! Where are the Italians ...

Products:

pasta - 400 g;
champignons - 300 g;
cream - 300 ml (preferably fatter);
onion - 1 pc.;
a couple of garlic cloves;
mix of herbs and salt.

Cooking:

Boil the pasta and set aside.
Now let's "conjure" the sauce. Put crushed garlic in a pan with hot oil. Then add the finely chopped onion and fry until golden.
We send mushrooms cut into slices to the onion with garlic and fry until the water evaporates. Season with spices.
Pour in the cream and simmer for up to 10 minutes.
Put fettuccine on a plate and pour sauce over them on top.

Lean mushroom pasta is not only good for Fasting. Of course, the taste of the pasta will depend on the type of mushroom and the sauce you choose to serve it with. I cooked lean pasta with mushrooms and tomato sauce but more we like pasta with mushrooms and pesto sauce.

Pesto sauce, of course, you can buy ready-made in the store, but it will be with the addition of Parmesan cheese, and already the pasta we will not get lean. I cook non-classical lean sauce pesto using only basil (30 g), olive oil (1 tablespoon), pine nuts(20 g), garlic (1 clove), plus salt to taste. I punch all the ingredients in a blender and the lean pesto is ready. You can make such a sauce for future use, it is perfectly stored in the refrigerator in an airtight jar for up to 2 weeks.

So, let's prepare the foods according to the list and prepare a lean pasta with mushrooms. You can use any pasta and any mushrooms. I have spaghetti and champignons.

IMPORTANT: the dish cooks pretty quickly. Immediately put a large saucepan with 2 liters of water on the fire, and as soon as the water boils, salt the water and send our pasta to boil. Look for the cooking time of pasta on the packaging for them.

While the pasta is cooking, prepare the sauce. Cut the onion into small cubes, peel the mushrooms and cut into plates.

Pour into the pan vegetable oil, heat it over medium heat, add onions and mushrooms and fry vegetables for 10-12 minutes.

Add our non-classic lean Pesto sauce to the fried mushrooms and onions.

Stir the sauce with vegetables and simmer everything together for another 5 minutes.

We discard the finished pasta in a colander so that all the liquid is glass.

Put the pasta in a frying pan mushroom sauce with pesto and mix well. Warm up everything together for a couple of minutes and remove the pan from the heat.

A small amount of vegetable oil is poured into a frying pan, and then frozen mushrooms are placed, and cooked until the water evaporates. If taken fresh mushrooms, then they are pre-boiled. Dry mushrooms are first soaked for a couple of hours, only after that, after changing the water, they are boiled until half cooked.

Naturally, forest mushrooms give the greatest aroma, but you can also use champignons or oyster mushrooms to give them aroma forest mushrooms after boiling, it is necessary to warm the mushrooms, cut into acceptable for consumption, with vegetable and butter onions chopped and sautéed in butter.

A cross-shaped incision is made on the tomatoes, and they are placed in boiling water for one minute, after which they are doused with cold water. The skins are removed from the tomatoes and cut into small pieces. Bell pepper peeled and also cut into small pieces (for beauty, dishes can be cut into thin slices).

Tomatoes and peppers prepared in this way are added to the mushrooms and fried for five minutes. Then water, mayonnaise (low-calorie) are added to the pan, tomato paste, pepper and salt, everything is thoroughly mixed and stewed under closed lid over low heat for about ten minutes.

For the proper preparation of spaghetti with vegetables, the recipe prescribes boiling the spaghetti to the al dente state, which gives the dish a great taste and pleasant texture. Boiled spaghetti is laid out on plates, and vegetables and mushrooms are laid on top of them. The dish can be consumed.