Best 9 Fettuccine With Shiitakes Tomatoes And Rosemary Cream Recipes

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Craving a delectable and aromatic pasta dish that dances on your taste buds? Look no further than fettuccine with shiitakes, tomatoes, and rosemary cream. This extraordinary dish combines the earthy flavors of shiitake mushrooms, the vibrant sweetness of tomatoes, and the fragrant allure of rosemary, all harmoniously bound together by a creamy sauce. Prepare to embark on a culinary journey where each bite tantalizes your senses and leaves you yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

FETTUCCINE WITH SHIITAKE MUSHROOMS & BASIL



Fettuccine with Shiitake Mushrooms & Basil image

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.

Provided by EatingWell Test Kitchen

Categories     Healthy Pasta and Noodle Recipes

Time 20m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice, juice
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
½ cup chopped fresh basil, divided
1/2 cup freshly grated Parmesan cheese, (1 ounce)

Steps:

  • Bring a large pot of lightly salted water to a boil for cooking pasta.
  • Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
  • Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
  • Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

Nutrition Facts : Calories 314 calories, Carbohydrate 46.5 g, Cholesterol 8.6 mg, Fat 10.7 g, Fiber 7.4 g, Protein 11.8 g, SaturatedFat 2.7 g, Sodium 332.3 mg, Sugar 2.7 g

FETTUCCINE WITH SHIITAKES, TOMATOES AND ROSEMARY CREAM



Fettuccine With Shiitakes, Tomatoes And Rosemary Cream image

Provided by Joanna Pruess

Categories     pastas, appetizer

Time 30m

Yield Six first-course servings

Number Of Ingredients 13

10 ounces fresh shiitake mushrooms, cleaned, stems removed and thickly sliced
2 tablespoons fresh lemon juice
1 1/2 cups heavy cream
2 sprigs fresh rosemary, each approximately 4 inches long
3 tablespoons unsalted butter
1 tablespoon vegetable oil
1 medium onion, peeled and finely chopped
1 small clove garlic, peeled and minced
Salt and freshly ground black pepper to taste
2 large, ripe tomatoes, peeled, seeded and coarsely chopped
1 pound fresh fettuccine
1 cup freshly grated Parmesan cheese
6 small sprigs of rosemary, for garnish

Steps:

  • In a small bowl, toss the mushrooms with the lemon juice and set aside.
  • In a medium-size saucepan, combine the cream with the rosemary, bruising the rosemary in several places with a wooden spoon. Bring to a simmer, cover and cook gently for 15 minutes over medium-low heat.
  • Fill a large pot with water and bring it to a boil.
  • Meanwhile, in a medium-size skillet, heat the butter and oil over medium-high heat just until the butter foams. Stir in the onion and saute it for five to six minutes until soft and translucent. Add the garlic and cook for 30 seconds longer. Stir in the mushrooms and cook over medium heat for three to four minutes. Season with salt and plenty of fresh pepper. Add the chopped tomatoes and cream and leave on low heat.
  • Add salt to the boiling water, then cook the fettuccine until it is al dente, approximately one minute, and drain. Transfer the pasta to a warmed serving platter, ladle on the rosemary-cream mixture and about half the grated cheese. Toss and taste, adding more pepper if needed. Divide the fettuccine equally among six heated plates, placing plenty of the mushroom-tomato mixture and a small sprig of rosemary in the center of the pasta. Serve at once. Pass the remaining cheese and a pepper mill at the table.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 37 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 21 grams, Sodium 669 milligrams, Sugar 5 grams, TransFat 0 grams

FETTUCCINE WITH SHIITAKES IN A SAFFRON CREAM SAUCE



Fettuccine With Shiitakes in a Saffron Cream Sauce image

This recipe has the most amazing saffron sauce! Although it calls for shiitake mushrooms, I've made this with Oyster mushrooms and it is equally good, but you need to add some color. Red or orange bell pepper, julienne usually does the trick. Portobellas are good too. I always reduce the amount of heavy cream in this (by half!). If you don't have fettuccine, this is really good with bowtie pasta. An oaky chardonnay goes well with this. From Food & Wine, Pasta.

Provided by Jostlori

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb fettuccine
1 1/2 cups dry white wine
1 teaspoon saffron thread, lightly packed
2 tablespoons olive oil
4 tablespoons butter
4 shallots, chopped (or use red onion)
1/2 red bell pepper, julienne (optional)
1 1/2 lbs shiitake mushrooms, stems removed, caps sliced
1 teaspoon salt
1/4 teaspoon black pepper
2 cups heavy cream (I reduce this to 1 cup or less)
1/4 cup grated parmesan cheese (I use more)
1/4 cup flat leaf parsley, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, bring the wine to a boil in a small saucepan and add the saffron. Remove from heat and let it infuse for 5 minutes.
  • Add the pasta to the boiling water and cook for 12 minutes, or until the pasta is just done.
  • While pasta is cooking, heat the oil and butter in a large frying pan over medium heat. Add the shallots, mushrooms, peppers (optional), salt and pepper. Cook until very lightly browned, about 5 minutes.
  • Add the wine and saffron and boil for 2 mintues.
  • Add the cream, bring to a boil, reduce heat and simmer until slightly thickened, about 2 minutes.
  • If, like me, you reduced the volume of cream, the sauce may be runny. Make a slurry with a tablespoon of flour in two tablespoons water. Stir into the sauce and simmer until slightly thickened.
  • Drain the pasta. Toss it with the sauce, parmesan and parsley. Serve immediately in large pasta bowls.

Nutrition Facts : Calories 1074.1, Fat 68.8, SaturatedFat 37.7, Cholesterol 270.9, Sodium 866.1, Carbohydrate 82.2, Fiber 7.2, Sugar 6.7, Protein 21.6

PASTA WITH ROSEMARY CREAM SAUCE



Pasta with Rosemary Cream Sauce image

Make and share this Pasta with Rosemary Cream Sauce recipe from Food.com.

Provided by georgi

Categories     Penne

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/2 lb penne pasta
1/8 cup fresh rosemary, minced
4 cloves garlic
2 tablespoons olive oil
3/4 cup tomato puree
salt and pepper
1/4 cup heavy cream
1/4 cup parmesan cheese
1/8 cup chives
hot pepper flakes (optional)

Steps:

  • Cook the pasta until al dente.
  • In the meantime, using a saucepan, saute the rosemary and garlic in olive oil over low heat for about 3 minutes.
  • Add the tomato puree, and season with salt and pepper.
  • (optional.. Sprinkle in hot pepper flakes.) Simmer for about 15 minutes.
  • Stir in cream and parmesan until heated through.
  • Drain pasta and toss with the sauce.

CREAMY TOMATO PARMESAN FETTUCCINI



Creamy Tomato Parmesan Fettuccini image

"In Hawaii, I enjoyed a wonderful fettuccine dish that was served with a secret sauce," recalls Darlene Brenden of Salem, Oregon. "When I asked about the sauce, I was told how to make this great recipe. I can whip it up in minutes."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 can (14-1/2 ounces) stewed tomatoes
1/2 cup heavy whipping cream
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil
4 cups hot cooked fettuccine
1/3 cup grated Parmesan cheese

Steps:

  • In a large saucepan, bring tomatoes to a boil. Reduce heat. Stir in the cream, parsley and basil; heat through. Toss with fettuccine; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 361 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 324mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.

FETTUCCINE WITH PUMPKIN, SHIITAKES AND MASCARPONE



Fettuccine with Pumpkin, Shiitakes and Mascarpone image

Categories     Food Processor     Mushroom     Pasta     Bake     Pumpkin     Fall     Cinnamon     Bon Appétit

Yield Serves 8 first course servings

Number Of Ingredients 10

4 cups 1/2-inch pieces seeded peeled fresh sugar pumpkin or butternut squash (from 1 1/2 pounds squash)
1 1/2 tablespoons olive oil
4 1/2 cups chicken stock or canned low-salt chicken broth
1 cup mascarpone cheese
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter
12 ounces shiitake mushrooms, stemmed, thinly sliced
1 pound fettuccine
2/3 cup shelled pumpkin seeds, toasted
Freshly grated Parmesan cheese

Steps:

  • Preheat oven to 450°F. Toss pumpkin with olive oil in large bowl to coat. Transfer pumpkin to baking sheet. Bake until pumpkin is tender and beginning to brown, stirring once, about 30 minutes.
  • Transfer pumpkin to processor. Add 2 1/2 cups chicken stock. Puree until smooth. Add mascarpone cheese and ground cinnamon. Process to blend. Season with salt and pepper.
  • Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Add remaining 2 cups chicken stock. Boil until stock is reduced by half, about 8 minutes. Reduce heat to low. Stir in pumpkin mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
  • Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer fettuccine to large bowl. Add sauce and toasted pumpkin seeds; toss to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.

TOMATO AND ROSEMARY PASTA



Tomato and Rosemary Pasta image

Try this recipe when you want spaghetti, but don't want the same old stuff. I never have any complaints (or leftovers, for that matter)!

Provided by Melissa

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 12

1 ½ tablespoons vegetable oil
½ onion, diced
1 clove garlic
¼ pound mushrooms, diced
¼ green bell pepper, seeded and diced
1 cup diced fresh tomatoes
1 ½ teaspoons dried rosemary
salt and pepper to taste
2 tablespoons tomato paste
2 cups beef broth
8 ounces uncooked spaghetti
½ cup all-purpose flour

Steps:

  • Heat the oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in mushrooms, green bell pepper, and tomatoes. Season with rosemary, salt, and pepper. Stir in tomato paste and beef broth. Reduce heat to low, cover, and simmer 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  • Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 58 g, Fat 6.8 g, Fiber 4.5 g, Protein 11.6 g, SaturatedFat 1.2 g, Sodium 1046.4 mg, Sugar 3.5 g

CREAMY SUN-DRIED TOMATO FETTUCCINE



Creamy Sun-Dried Tomato Fettuccine image

A lightened up version of the Cheesecake Factory's® creamy sun-dried tomato fettuccine pasta dish.

Provided by ybseball

Categories     Side Dish     Sauces and Condiments     Sauces     Pasta Sauces     Creamy

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup olive oil, divided
¾ pound dry fettuccine pasta
½ cup plain fat-free Greek yogurt
¼ cup reduced-fat sour cream
½ cup sun-dried tomatoes, sliced
5 cloves garlic, minced
1 (14.5 ounce) can petite diced tomatoes, drained
2 tablespoons sugar, or more to taste
1 tablespoon tomato paste
salt and freshly ground black pepper to taste
1 ½ cups baby spinach
crushed red pepper flakes

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
  • Mix together Greek yogurt and sour cream in a small bowl.
  • Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
  • Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 79.9 g, Cholesterol 5.3 mg, Fat 17.1 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 3.1 g, Sodium 368 mg, Sugar 16.9 g

BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS, AND PROSCIUTTO



Baked Pasta with Tomatoes, Shiitake Mushrooms, and Prosciutto image

Categories     Mushroom     Pasta     Tomato     Bake     Sauté     Kid-Friendly     Chill     Prosciutto     Gourmet     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 17

2 cups finely chopped onion
2 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
2 tablespoons olive oil
1 pound fresh shiitake mushrooms, stems discarded and the caps sliced
1/2 stick (1/4 cup) unsalted butter
3 tablespoons all-purpose flour
2 cups milk
two 28-ounce cans Italian tomatoes, drained well and chopped
1/4 pound thinly sliced prosciutto, cut into strips
1/4 pound Italian Fontina, grated (about 1 cup)
1/4 pound Gorgonzola, crumbled (about 1 cup)
1 1/2 cups freshly grated Parmesan
2/3 cup minced fresh parsley leaves
1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped macaroni)

Steps:

  • In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
  • In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your dish.
  • Don't overcrowd the pan: When cooking the mushrooms and tomatoes, make sure to give them enough space so that they can brown properly. If you overcrowd the pan, the vegetables will steam instead of brown.
  • Cook the mushrooms until they are browned: This will help to develop their flavor and give them a slightly chewy texture.
  • Use a good quality white wine: The wine will add depth of flavor to the sauce, so it's important to use a wine that you enjoy drinking.
  • Don't boil the sauce: Bring the sauce to a simmer and then reduce the heat to low. Simmer the sauce for at least 15 minutes, or until it has thickened slightly.
  • Garnish the dish with fresh herbs: Fresh herbs, such as basil or parsley, will add a pop of color and flavor to your dish.

Conclusion:

This fettuccine with shiitakes, tomatoes, and rosemary cream sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at the table. So next time you're looking for a quick and easy pasta dish, give this recipe a try.

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