Macaroni with mushrooms in cream cheese. Italian pasta with mushrooms in creamy sauce: video recipe. The perfect mushroom sauce for spaghetti

Pasta with mushrooms in creamy sauce is a flavorful and satisfying dish with an Italian touch that won’t take much time to prepare. Thanks to the large number of variations, every housewife will find her favorite combination of ingredients and flavors in the Italian style.

Classic pasta with mushrooms in creamy sauce To execute the classic recipe you will need a minimum of ingredients:

Spaghetti – 1 package;
champignons – ½ kg;
cream – ½ l;
cheese 250 g;
salt - to taste.

Preparation stages:

1. The pasta is boiled and placed in a separate plate.
2. Crushed mushrooms are sauteed in a frying pan, to which, after they acquire a golden hue, the dairy product is poured.
3. When the dressing comes to a boil, add grated cheese to the contents.
4. Boil the sauce for 2 minutes and combine with the pasta, which should warm up before serving.

With champignons and chicken fillet

A quick dish with a delicate taste is created from:

100 g pasta;
100 g mushrooms;
a similar amount of chicken fillet;
½ onion;
100 ml cream;
½ glass of vegetable oil;
salt, pepper and 15 g flour.

How to bring the recipe to life:

1. Pasta is cooked until al dente and washed.
2. Onions, mushrooms and meat are cut into small pieces, which are sautéed in sunflower oil in the same sequence.
3. When everything is in the frying pan, add flour and cream to the frying pan.
4. After 5 minutes, pasta is added to the creamy dressing.

With porcini mushrooms

A dish of Italian cuisine with unsurpassed aroma, it will be a wonderful dinner for the whole family.

For preparation you need:

Porcini mushrooms – 400 g;
spaghetti – 360 g;
olive oil - a shot glass;
dry white wine - the same amount;
garlic – 2 cloves;
cream – ½ l;
shallots – 1 pc.;
Parmesan cheese – 1 piece;
salt and pepper - to taste.

In progress:

1. Vegetables are finely chopped, then sautéed in olive oil until the onion cubes are transparent.
2. Chopped mushrooms are added to the vegetables in a frying pan.
3. After 7 minutes, wine is poured in and the mushrooms are simmered over low heat.
4. When the volume of liquid is reduced by half, the dairy product is poured into it, salt and pepper are added.
5. After the creamy sauce has thickened, add pre-cooked spaghetti to it.
6. Before tasting, the pasta is decorated with cheese shavings.

Pasta with mushrooms in cream cheese sauce

Pasta with a delicate creamy cheese sauce is an excellent variation of Italian cuisine, for the preparation of which you just need to take:
130 g spaghetti;
twice as many champignons;
onion;
a pack of processed cheese;
2 cloves of garlic;
200 ml cream;
salt.

Basic preparation steps:

1. Spaghetti is cooked until al dente, washed and placed on a separate plate.
2. The onion is crushed and sauteed in a frying pan until transparent, after which mushroom slices and crushed garlic are added to the vegetable.
3. When the frying is ready, the contents of the frying pan are filled with a dairy product, salted and peppered.
4. Place cheese cubes into the boiling mixture.
5. After thorough mixing, when the sauce becomes homogeneous, place the finished pasta into the frying pan.

Cooking in a slow cooker

Pasta with mushrooms in creamy sauce is quick and easy to prepare using a slow cooker. You will need a set of the following products:
mushrooms – 500 g;
spaghetti – 300 g;
butter – 75 g;
garlic – ½ head;
water – 1 l;
cream – 250 ml;
Parmesan cheese - a piece;
salt and pepper - to taste.

In preparation we follow the algorithm:

1. Water is poured into the bowl and the multicooker is set to the “Multicook” mode for 25 minutes.
2. After 15 minutes, add spaghetti to boiled and salted water, cook until the sound signal sounds and wash.
3. Next, in the “Frying” mode, crushed garlic is fried for a minute, to which mushroom slices are immediately added.
4. After 5 minutes, the mushrooms are poured with cream, crushed with grated Parmesan and mixed with the prepared pasta.

Pasta casserole with mushrooms and cream sauce

This is a simple dish that can be fed to all family members. Prepare in advance:
500 g spaghetti;
450 g champignons;
onion;
2 tomatoes;
30 g butter;
200 g cheese;
2 cloves of garlic;
½ l milk;
a little flour, salt, pepper and olive oil.

To taste a delicious dish, follow these steps:

1. Boil pasta according to instructions.
2. Onions, garlic and mushrooms are cut into small pieces and then fried in olive oil.
3. When the liquid has evaporated from the mass, peeled and chopped tomatoes are sent to the frying pan.
4. The contents are salted, peppered and stewed for 10 minutes.
5. In another saucepan, melt the butter, into which the flour is first placed, and then the milk is poured in and half of the grated cheese is laid out.
6. The filling is brought to a boil, and after thickening, mixed with pasta.
7. Place half of the pasta in the baking dish, then the mushroom mass and the second half of the pasta.
8. The dish is crushed with cheese and placed in an oven preheated to 180°C for 30 minutes.

With shrimps

An unusual dish with the addition of seafood will captivate you with its novelty and originality.

To complete the recipe you need:

450 g spaghetti;
a little less shrimp;
250 g champignons;
150 g butter;
the same amount of cheese;
3 cloves of garlic;
half a bunch of parsley and basil;
100 ml each of cream and water;
salt.

To prepare spaghetti with mushrooms and shrimp:

1. Boil the pasta until ready, as indicated in the instructions.
2. Boil the shrimp in salted, boiling water for about 2 minutes and immediately remove with a slotted spoon.
3. Plates are prepared from the champignons and fried in a piece of butter.
4. Then, instead of mushrooms, the garlic halves are sautéed in the same oil.
5. Pieces of cheese and chopped herbs are sent to the garlic, which are poured with boiling water and a dairy product.
6. Mushroom slices and peeled shrimp are placed in the filling, after which the mass is salted, peppered and combined with boiled pasta.

Pasta in cream sauce with canned mushrooms

If you have a jar of canned champignons in the refrigerator, you can prepare pasta with a piquant taste by additionally taking:
250 g spaghetti;
500 ml cream;
onion;
2 cloves of garlic;
30 ml sour cream;
a small amount of basil and cheese;
salt and spices.

To bring the recipe to life:

1. Boil the spaghetti.
2. Chopped onions and garlic are fried with mushrooms until the liquid evaporates.
3. Ready-made spaghetti and sour cream are placed in a frying pan, after which its contents are filled with cream.
4. The dish is seasoned, salted and crushed with cheese.

Thus, to enjoy a dish of Italian cuisine, you can simply prepare it at home from a simple food set that can easily be found in the kitchen. Made with love and from quality products, it will definitely give a head start to restaurant performance!

Pasta with mushrooms is one of my favorite dishes. It's not difficult to prepare. A simple set of ingredients makes it accessible for frequent use. Champignon and the most delicate creamy sauce with the aroma of Italian herbs turn an ordinary dinner into a holiday. And if served with this dish, this simple homemade dish will turn into an exquisite treat for unexpected guests.

You will need: (4 servings)

champignons 400-500 gr
onions 2-3 pcs
vegetable oil for frying 100 ml
cream 20% 0.5 l
dry white wine 0.25 cups
ground black pepper
dry italian herbs
pasta 250-300 gr
Parmesan cheese 50 gr

Step-by-step photo recipe for making pasta with mushrooms:

For this dish I use a paste called... This is my favorite type of pasta, but you can use spaghetti or any other pasta.

In a large saucepan (at least 5 l) bring water to a boil, add 2 tsp salt And 1 tbsp. vegetable oil. Place the pasta in the pan and stir to prevent it from sticking to the bottom.

Cook the pasta according to the time indicated on the package. I have 3 minutes. You should not cook the pasta longer, even if it seems hard to you. Don't forget that it will combine with the sauce and be saturated with additional moisture.

Before draining the pasta in a colander, pour some water (1 glass), in which it was cooked is a wonderful starchy broth, which you can add to the sauce if necessary.

Drain the water drain the pasta in a colander.

Place the pasta back into the pan add 2 tbsp. vegetable oil, stir and forget about it for a while.

Now make the sauce, for which you need to fry mushrooms.

Advice: When you buy mushrooms, take extra. For pasta you need only 400 grams, but you take a kilogram or even more. Since fresh mushrooms do not last long, cook them all at once - cut and fry. Use the required portion immediately, and cool the remaining fried mushrooms, transfer to a container, close and put in the freezer. There they can be stored for quite a long time and at the right time you can add them to soup, sauce, or cook pasta with them without defrosting. This saves a lot of time.

Pasta sauce

Carefully clean the mushrooms from soil and debris with a brush, rinse under running water and place in a colander to dry.

Chop two large onions and mushrooms. For large champignons, it is better to remove the stem.

Heat vegetable oil in a frying pan and fry onions in it.

Add and fry along with onions. Stir and be careful not to burn.

In 20 minutes the mushrooms will be ready, add salt and pepper. Add to them dry white wine. This is not necessary, but I always add wine that is specifically stored in the refrigerator for cooking. Let wine with mushrooms will simmer for 3 minutes. During this time, the alcohol will completely evaporate, leaving only sourness and aroma.

Now add to the pan cream, if necessary, add salt and pepper. Keep in mind that Parmesan, which contains salt, will also be added to the sauce.

Stir and let the sauce simmer over low heat for 5 minutes.

Add dry Italian or Provencal herbs, stir, let the sauce simmer for another minute.

Add a tablespoon of grated cheese. Mix well. Taste and add salt and pepper if necessary.

Now you need to add the boiled pasta to the sauce.

Toss the pasta well with the sauce until it is completely coated. If the dish seems thick, add some of the water you reserved when cooking the pasta. The pasta with sauce should boil and you can turn off the heat.

Serve the pasta immediately, and if you need to wait, it is better not to mix the pasta with the sauce, because it will get wet and lose its elasticity. Separately, both pasta and sauce will keep well in the refrigerator even until the next day. Then you put the pasta in a plate and pour over the sauce, heat it in the microwave and let everyone stir it themselves.
In the home kitchen there are often situations when you have to reheat last night's dinner, so keep the water in which you cooked the pasta in the refrigerator. It can be used to dilute the sauce that has thickened during storage.

Usually served with pasta Parmesan cheese, which is grated or cut into thin slices. And you can serve it with pasta with mushrooms and cream sauce olive oil with white truffle, a few drops of which will give the dish a bright cheese and mushroom aroma.

Bon appetit!

Heat vegetable oil in a frying pan and fry the onion in it. Add the mushrooms and fry along with the onions for 20 minutes, add salt and pepper. Add wine and cook for 3 minutes. Add cream to the pan and let it simmer for 5 minutes. Add dry Italian or Provencal herbs, stir, let the sauce simmer for another minute. Add a tablespoon of grated cheese, mix well, add salt and pepper if necessary.
Add the boiled pasta to the sauce, mix well and bring to a boil.

In contact with

Spaghetti with mushrooms in creamy sauce is a great option for a simple, hearty dish that can be whipped up and served as lunch or dinner. Complemented with fried slices of champignons, wrapped in a velvety, delicately tasting creamy sauce, spaghetti turns out incredibly appetizing both in appearance and taste. This dish will help out when you want to quickly and with minimal effort provide a tasty meal to a guest, or you simply don’t have the time or desire to spend free hours at the stove. The hassle is minimal, and the dish turns out spectacular, nutritious and tasty. Try it!

To prepare pasta with mushrooms in creamy sauce you will need the following ingredients.

Cook the spaghetti in boiling salted water until half cooked, following the instructions on the package (I did 8-10 minutes - half the recommended 16-20 minutes of cooking until fully cooked). To speed up the cooking process, spaghetti can be cooked at the same time as preparing the sauce.

Strain the spaghetti and rinse with cold water. Reserve 1 cup of the pasta water to thin the sauce slightly if necessary.

Drizzle the spaghetti with a little olive or other vegetable oil and mix thoroughly.

Heat vegetable oil over medium heat. Add the champignons cut into thin slices and, stirring, fry for 7-8 minutes until the liquid that the mushrooms give has evaporated.

Add finely chopped garlic. Fry for another 1-2 minutes until fragrant.

Add 0.5-1 tsp. dried herbs and 1 tbsp. with a small pile of wheat flour, scattering the flour over the surface of the fried mushrooms in a thin layer. Stirring, fry the mixture for 1 minute.

Pour in the cream. Bring the mixture to a boil and cook for 2-3 minutes until thickened.

Taste the sauce and add salt and ground black pepper to taste.

Add spaghetti to sauce. Over low heat, bring the sauce to a boil again and simmer the spaghetti over low heat for another 2-3 minutes until it warms up and is fully cooked. Turn off the heat, sprinkle the dish with chopped parsley and serve.

Spaghetti with mushrooms in creamy sauce is ready.

Pasta with mushrooms in creamy sauce is a masterpiece of Italian cuisine. However, it has long been included in the list of favorite dishes among housewives around the world. Our pasta with gravy (after all, it is, in fact, pasta) cannot be called something outlandish, but you can prepare it in such a way that you get the feeling of eating in some restaurant in Italy. So, let's look at some of the most successful recipes for making real Italian pasta.

Yes, in Italian restaurants the pasta itself is prepared by chefs. We won’t be so sophisticated and use high-quality store-bought pasta.

Products:

200 g spaghetti or other pasta you like;
200 g 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 preparing the pasta. Boil it according to the instructions on the package. It does not need to be brought to full readiness - it will “cook” already in the frying pan with the sauce.
Meanwhile, peel the onions, garlic and wash the mushrooms. We cut everything finely, mushrooms into slices.
Heat a frying pan, add olive oil and start frying the garlic. Next, add the onion to it and wait until it becomes translucent.
Place the mushrooms in a frying pan with onions and fry until the water released from the mushrooms has completely evaporated.
Meanwhile, finely grate the cheese, or rather half of it, and add the shavings to the mushrooms.
Now pour in 20% cream and wait until the mushroom sauce boils. Add the remaining half of the grated cheese and the sauce is ready.

Pour the prepared pasta into the pan with the sauce and simmer for another 2 minutes. Ready!

Cooking with shrimp

What Italian recipe is complete without seafood? Shrimp is an Italian passion. 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 - half a kilo;
shrimp - 200 g;
cream - 100 ml;
oil for frying.

Preparation:

First, let's prepare the pasta itself.
Now peel and chop the onion, then place it in a frying pan with heated oil. Fry until golden brown.
Add mushrooms cut into small pieces to the onion and simmer until all the water boils away.
It's time to add the cream and cook for about 7 minutes.
Add pre-boiled and peeled shrimp to the pan with the sauce being prepared and fry them in it for another 2 minutes.

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

Italian pasta with mushrooms in creamy sauce

Of course, you can use all sorts of mushrooms for pasta. However, champignon is a “classic of the genre.” In this recipe, we'll treat ourselves and use real Italian pasta.

Grocery list:

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

Cooking:

Of course, first we will prepare the pasta, following the instructions given on the package.
Now the sauce. Peel the onions and mushrooms and cut them thinly.
Place a piece of butter in a frying pan and wait until it melts. Next, add the onion and cook until half cooked. Now you can add the champignons and simmer everything together for about 20 minutes.
Pour in the cream and simmer a little more. If you don’t have cream on hand, use market fat sour cream - the taste of the dish will not lose at all.
Add half of the grated cheese and herbs with salt to the boiling sauce. Is it boiling? Turn it off!

Add pre-cooked pasta to the finished sauce, stir and sprinkle with the remaining half of the cheese.

With chicken fillet

Another classic option for preparing the dish under discussion is pasta with chicken and mushrooms. The recipe below will use chicken fillet. Other parts of the carcass are not suitable for paste.

Products:

100 g paste;
fillet - 300 g;
mushrooms - 150 g;
thicker cream - about 50 ml;
herbs and fine salt.

Preparation:

Boil pasta according to the recipe on the package.
Wash and dry the mushrooms and meat. Cut into small pieces “to the teeth”.
Pour oil into a heated frying pan and add chicken fillet. Fry for 1-2 minutes and then place on a plate.
In the same oil, fry chopped onions and mushrooms. When the mushrooms are ready, add warm cream.
Simmer, stirring regularly, for 10 minutes. Add the meat and cook for another 5 minutes until the sauce is ready.

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

Pasta with mushrooms and ham in creamy sauce

Ham in this recipe replaces the classic pasta ingredient - chicken. The taste of the sauce will not be as delicate, but more piquant.

List of ingredients:

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

Cooking:

Add pasta water and cook the pasta while preparing the sauce. By the time the sauce is ready, the pasta should just be ready.
Sort the mushrooms, wash well and boil for about 40 minutes. If you have champignons, you should simply wash and cut them.
Peel the onion and chop finely.
Fry onion and garlic in a frying pan with hot oil. Add mushrooms and simmer for 3 minutes.
Meanwhile, chop the ham and add it to the sauce as well.
Add all the spices, add cream and cook a little over high heat.

All that remains is to pour the sauce over the cooked pasta and serve the dish for lunch or dinner.

Pasta with porcini mushrooms

porcini mushroom - 200 g;
noodles - 150 g;
onion - 1 pc.;
cream up to 150 ml;
oil for frying;
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.
Place noodles in boiling water and cook according to instructions.
Pour the cream into the mushrooms and simmer until the mixture thickens.

Afterwards, add all the spices to the sauce and add the prepared noodles. Mix and serve.

Spaghetti with mushrooms in sour cream sauce

Another option for white sauce is dressing with sour cream. Sour cream sauce is similar to cream sauce, but its taste is not so “milky”, but slightly sour.

Products:

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

Cooking:

First you should chop the onions and mushrooms.
Place the onion half rings in a hot frying pan with a little sauce, then the mushroom slices and wait until everything is simmered. You can leave a little “mushroom” liquid in the pan if you use very rich 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 from dried mushrooms

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

Preparation steps:

Cook the pasta until almost done. The al dente state is ideal, according to Italians, although not very familiar to us.
Pre-soaked mushrooms overnight should be cut and boiled for about 10 minutes.
Fry the chopped onion in a frying 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 place the prepared pasta on plates and simply pour the resulting aromatic sauce over it.

Fettuccine with mushrooms in creamy sauce

Fettuccine pasta looks like wide noodles. Naturally, we will buy it in the store rather than cook it ourselves. However, if you really want, you can make homemade noodles - the dish will turn out delicious! Where are the Italians...

Products:

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

Cooking:

Cook the pasta and set aside.
Now let’s “conjure” the sauce. Place crushed garlic in a frying pan with hot oil. Then add finely chopped onion and fry until golden.
Add sliced mushrooms to the onions and garlic and fry until the water evaporates. Season with spices.
Add cream and simmer for up to 10 minutes.
Place the fettuccine on a plate and pour the sauce on top.

Pasta with champignons in creamy sauce is the simplest, but at the same time very tasty dish of Italian cuisine. The sauce and pasta are prepared separately and mixed when serving. And, of course, the pasta with champignons is flavored with grated Parmesan cheese, which gives it a special piquancy. Despite the absence of meat in the sauce, the dish turns out to be very satisfying. For such a dish, you can use absolutely any pasta to your taste, be it spaghetti, tagliatelle, penne, etc.

Compound:

Paste – 300 g
Champignons (fresh or frozen) – 400 g
Cream (10%) – 0.5 l
Parmesan cheese – 100 g
Onions – 1-2 pcs.
Butter – 20-30 g
Mixture of Italian dried herbs - to taste
Salt - to taste

Preparation:

Let's start with the sauce. To do this, peel the onion and cut it into small cubes. If you have small onions, then take two pieces, and if you have large ones, then one will be enough. Heat a little odorless vegetable oil in a frying pan and fry the onion for 10-15 minutes until soft and lightly browned. Stir the onion occasionally to prevent it from burning.

Wash the champignons, peel and cut into slices or quarters. Place the mushrooms in the pan with the onions and simmer over medium heat for 20 minutes. If you use frozen mushrooms, you do not need to defrost them first.

When the mushrooms are ready, add cream to the pan and bring the sauce to a boil. You can use cream of any fat content, but, for my taste, with cream with a fat content of more than 10%, the paste turns out to be heavy.

Grate half the cheese, add to the boiling sauce and stir.

Immediately add salt and dried herbs to the sauce. Let the sauce simmer a little and turn off.

While preparing the sauce, pour water into the pan and bring it to a boil. Salt the water. Place the pasta in boiling water and cook until al dente according to the time indicated on the package. For different types of pasta, the cooking time is different. Do not overcook the pasta or it will turn to mush when mixed with the sauce. Don't throw away the pasta broth, we may need it. If the sauce turns out to be too thick, you can dilute it with this broth.

Add butter to the pasta and stir.

Combine the pasta with the sauce and mix thoroughly.

Pasta with champignons in creamy sauce is ready, serve it immediately after cooking. Grate the remaining cheese on a fine grater and sprinkle it on the dish when serving.

Pasta is one of those dishes that is best not heated, as it loses its taste. However, if you know that you will still have to reheat the pasta, then store the pasta and sauce separately and combine just before serving, diluting the thickened sauce with the pasta broth.

Bon appetit!

Below you can watch a funny video: