Pasta sauce recipe needed for mushroom and bell peppers and linguini, help?!


Question: i have some baby portabella* mushrooms green and red peppers and feta cheese, and linguini noodles. i'd like to use these items for dinner tonight but i need a recipe for a sauce, i like garlic. And i dont want a red sauce one it. I think a tomato based sauce would take away the flavor.
I also have steak or chicken i can cook with it. I prefer the meat seperate from the pasta and veggies.


Answers: i have some baby portabella* mushrooms green and red peppers and feta cheese, and linguini noodles. i'd like to use these items for dinner tonight but i need a recipe for a sauce, i like garlic. And i dont want a red sauce one it. I think a tomato based sauce would take away the flavor.
I also have steak or chicken i can cook with it. I prefer the meat seperate from the pasta and veggies.

Just use your peppers and mushrooms instead of the broccoli in this recipe.

LINGUINE WITH BROCCOLI AND FETA CHEESE

1/2 lb. linguine
2 tbsp. olive oil
2 c. broccoli flowerettes, cut into sm. pieces
2 garlic cloves, crushed
1 tbsp. parsley, chopped
1 tbsp. basil, chopped
1/4 tsp. red pepper flakes
2/3 c. feta cheese, crumbled

Bring 1 quart of water to a boil in large pot. Add pasta; cook 8-10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a large non-stick skillet. Add broccoli and garlic; saute for 3 minutes. Cover pan and saute for 2-3 minutes more; remove garlic. Mix in herbs and red pepper and set aside.
Drain pasta and add to the skillet with remaining oil. Add feta cheese; mix well and serve. Serves 4. 344 calories per serving.

I personally would keep it very simple, fry some garlic in quite a bit of olive oil, add the mushrooms, the olive oil will be enough sauce to coat the pasta and serve with plain griddled steak or chicken, if you really want stuff the chicken with the feta and cook or roast the red pepper and add that to the pasta, you have too many flavours to make it all go together

I would make a sauce with extra virgin olive oil and butter. I would coat your pan with the extra virgin olive oil and add two tablespoons of butter I would then saute 2-3 cloves of minced garlic and your peppers and mushrooms. When these have been sauteed I would then add some Italian Dressing about a 1/2 cup ( it sounds weird but it is so good). Season with salt and pepper and add in your cooked linguine ( cooked just below al dente) and finish off with you feta cheese. You may want to add some grated parmigano reggiano if you have any, if not this dressing is light and really will showcase the flavors of the veggies~! Good Luck!

LIME CHICKEN WITH MUSHRROMS AND BELL PEPPERS
Ingredients:
4 tablespoons olive oil
2 limes, juiced
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound fresh mushrooms, quartered
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup chopped fresh cilantro
1 (16 ounce) package linguini pasta
Cook pasta in a large pot of boiling salted water until al dente.

Heat a large, non-stick skillet over medium high heat. Add olive oil and chicken, and saute slightly. Add mushrooms and peppers; saute until peppers are soft but crisp. Stir in lime juice and cilantro.

Drain pasta, and transfer to a large serving bowl. Top with chicken mixture, and toss slightly. Garnish with lime slices.

The chicken would be great with this. Using olive oil, saute the chicken with minced garlic. Add the peppers and then add the mushrooms toward the end to keep them from cooking down to far. Boil and drain liguini, add your saute with a little more oil or butter, and the feta right before serving. I guess you could keep the chicken seperate, you could add broccoli also.

Sorry, I would never throw all those ingredients together. Keep it simple, leave out the feta cheese and serve the mushrooms and peppers with your choice of meat, with a tomato marinara basil sauce on your pasta.

Mushroom Sauce
Salsa di Funghi

MAKES ENOUGH FOR 1 POUND OF PASTA

2 tablespoons unsalted butter
2 cloves garlic, minced
1 pound mixed mushrooms, beech, button, cremini, shittake, thinly sliced
2 peppers (green or red)
Salt and pepper to taste
1 pound cooked whole wheat fettucine
1 cup heavy cream or fat-free Half & Half
3/4 cup grated Parmigiano Reggiano cheese

Melt the butter in a large saute pan and cook the garlic until it is soft. Stir in the mushrooms and peppers and cook them until they begin to give off their liquid. Transfer the mushrooms and peppers to a bowl and set aside.

Season with salt and pepper. Return the mushrooms to the pan and mix ingredients well. Cover the pan and keep warm.

Cook the fettucine as directed on the package; drain it and add it to the pan with the sausage mixture. Stir in the cream and cheese and mix everything quickly over medium high heat until the mixture is hot. Serve immediately.

hope this helps. enjoy.

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