Traditionally, spaghetti is cooked with minced meat, meat, cheese, sausages or seafood.

But today we will try to move away a bit from tradition, because spaghetti goes well with mushrooms.

Spaghetti with mushrooms is easy to prepare, and the dish will be incredibly tasty and no less satisfying.

Spaghetti with mushrooms - the basic principles of cooking

It is best to cook spaghetti with mushrooms or oyster mushrooms. Moreover, today these mushrooms are sold all year round.

In addition to mushrooms and spaghetti, you will need butter or vegetable oil, onions, cheese and garlic.

Finely chopped onion and garlic are fried in vegetable oil until light brown. Mushrooms are cleaned, washed and cut into thin slices or slices. Add them to the onions and continue to fry until all the liquid has evaporated.

In parallel with the preparation of mushrooms boil spaghetti until cooked. Then they are thrown into a colander to glass all the water and shift them into the pan with fried mushrooms. Stir, put pieces of butter, cover with a lid and leave for five minutes. Put on a plate and sprinkle with grated cheese.

To make the taste of the dish more interesting, tomatoes, cream, sour cream and greens are added to it.

Mushrooms can be cooked in the form of sauce. Then when serving boiled spaghetti poured mushroom sauce and served, sprinkled with cheese or herbs.

Recipe 1. Spaghetti with mushrooms and tomatoes

Ingredients

fresh tomatoes - 300 g;

olive oil;

fresh mushrooms - 300 g;

onions - 150 g;

salt - 5 g;

spaghetti - pack.

Cooking method

1. Peel the onions, wash them and chop them in small pieces. We clean the mushrooms, put them in a sieve, wash them under running water, dry them with a napkin and cut them into small pieces. Rinse the tomatoes, wipe off with a towel and cut into small cubes.

2. Heat the olive oil in a pan, spread the chopped onion into it and fry it until soft. Add the mushrooms and continue to fry, stirring occasionally, for another quarter of an hour. Then lay out the tomatoes with mushrooms and fry for another five minutes.

3. Boil spaghetti in boiling water until cooked, slightly salting it. We turn back the spaghetti in a colander and leave to glass all the water.

4. Transfer the spaghetti to the pan with mushrooms and vegetables and mix. Served with a salad of vegetables or pickles.

Recipe 2. Spaghetti with Mushrooms and Lime

Ingredients

75 ml of olive oil;

white pepper and sea salt;

half a pack of spaghetti;

sprig of rosemary;

300 g fresh champignons;

2 cloves of garlic;

Cooking method

1. Remove the film from the mushroom caps, spread the mushrooms in a sieve and rinse under the faucet. Put them on a disposable towel and dry. Each mushroom is cut into four parts. Put the mushrooms in a plastic container. Sprinkle them with fresh lime juice.

2. Using a fine grater, remove the zest from half the lime and add it to the mushrooms. Salt, season with white pepper and pour a spoonful of olive oil. Tightly close the container with a lid, shake vigorously and leave the mushrooms to marinate for an hour.

3. Heat the olive oil in the pan. In parallel, we put a pot of water, salt it and pour in two spoons of oil. Bring water to a boil and boil spaghetti in it until cooked. Then throw them in a colander and drizzle with olive oil.

4. Peel and chop the garlic thick enough. Put it in the pan with hot oil, fry until golden and remove. Put marinated mushrooms in garlic butter and fry until rosy. Put spaghetti into a plate, put roasted mushrooms on top, sprinkle with finely chopped greens.

Recipe 3. Spaghetti with mushrooms and bacon in a creamy sauce

Ingredients

450 g spaghetti;

black pepper;

300 g of bacon;

250 g of champignons;

two onions;

fresh dill;

200 ml of heavy cream;

100 g Dutch cheese.

Cooking method

1. Chop the bacon into large pieces. Clean the mushrooms from the film, rinse and dry on a napkin. Mushrooms cut enough large pieces. Peel the bulbs, wash and finely chop them up.

2. Heat a dry frying pan on the stove. Put bacon in it and fry it until golden. Now pour the finely chopped onion to it and fry, stirring constantly, until transparent. Add mushrooms, pepper, salt, mix and fry for another ten minutes, until the moisture evaporates. Pour in the cream, sprinkle with finely chopped dill, mix and simmer all for about five minutes.

3. Boil salted water in a saucepan. Put spaghetti into it and boil them until soft. Throw them in a colander and leave to get rid of excess fluid. Transfer the finished spaghetti in mushroom sauce, mix and sprinkle with grated cheese.

Recipe 4. Bolognese Spaghetti with Mushrooms

Ingredients

350 g of champignons;

1 pack of spaghetti;

1 onion;

a bunch of parsley;

2 garlic cloves;

400 g tomatoes (canned);

50 ml of tomato paste;

300 ml vegetable broth;

10 g dried basil;

100 ml of olive oil.

Cooking method

1. Peel the onion and garlic cloves, wash and finely crumble. Clean, rinse and dry the mushrooms on a napkin. Cut them into thin slices.

2. Heat the olive oil in a frying pan and fry the chopped vegetables in it until golden brown. Add two-thirds of champignons to the pan, stir, sprinkle all the finely chopped parsley. Fry, stirring constantly, about ten minutes. Add tomato paste to mushrooms, season with dried basil and keep on fire for another couple of minutes.

3. Pour broth into the pan with mushrooms, add chopped canned tomatoes and bring the sauce to a boil. We twist the fire, spread the remaining champignons and stew all together for another 30 minutes. Sprinkle the prepared mushrooms with chopped greens.

4. In the water, pre-lightly salted, boil spaghetti, lay them on a plate of slides, pour over the mushroom sauce and serve with fresh vegetables.

Recipe 5. Spaghetti with Mushrooms and Spinach

Ingredients

250 g spaghetti;

5 grams of kitchen salt;

25 ml of lemon juice;

5 large champignons;

30 ml of soy sauce;

2 tomatoes;

1 clove of garlic;

1 large red onion;

40 ml of olive oil;

spinach - 120 g

Cooking method

1. Boil a sufficiently large amount of water in a saucepan, salt it, add two tablespoons of olive oil and boil the spaghetti until soft. Throw them in a colander and leave to drain the water.

2. Clean the champignons, rinse them and dry with a napkin. Cut the mushrooms into small cubes. Wash tomatoes, scald with boiling water and peel them. Crumble a tomato. Peel the onion and chop it into small cubes.

3. Heat the oil in the pan, put the onion in it and fry it until transparent. Then add the mushrooms and continue to fry, stirring occasionally, until the moisture evaporates. Add tomatoes and stew for about three minutes. Pour in soy sauce. Rinse the spinach, dry and cut into strips. Put to the mushrooms, stir and simmer for five minutes.

4. Cut the garlic cloves into slices and transfer them to the pan, add lemon juice, stir and cook everything together for another five minutes. Transfer the ready-made spaghetti into the mushroom sauce, mix gently, cover and leave to infuse for five minutes.

Recipe 6. Spaghetti with mushrooms and shrimps

Ingredients

350 g spaghetti;

5 g black pepper;

100 grams of cheese;

150 g peeled shrimp;

150 g of mushrooms;

4 cloves of garlic;

a glass of heavy cream;

50 g butter.

Cooking method

1. You can use any mushrooms: oyster mushrooms, champignons or forest mushrooms. Clean, wash and dry the mushrooms with napkins. Cut them into large pieces. Garlic cloves cleaned and finely crumbled. Finely grate cheese.

2. Melt half the butter in a frying pan. Put the garlic in it, fry it for a couple of minutes, add the peeled shrimps and continue frying for another five minutes. Put the rest of the butter and mushrooms. Stir and cook for three minutes.

3. Boil some lightly salted water and boil spaghetti in it until cooked. Throw them on a sieve and leave to get rid of all moisture.

4. Pour cream into the pan with mushrooms and shrimps, sprinkle with cheese and simmer, stirring occasionally, for ten minutes until the sauce thickens. Put spaghetti in a plate and sprinkle them with mushroom sauce with shrimps.

Recipe 7. Spaghetti with mushrooms and vegetables

Ingredients

200 g spaghetti;

30 ml of olive oil;

80 ml of soy sauce;

1 Bulgarian pepper;

100 g fresh champignons;

200 g white cabbage;

bulb;

garlic - 3 slices.

Cooking method

1. Finely chop the onion and garlic cloves. Rinse the Bulgarian pepper, wipe it, cut the tail with the seeds and cut into small cubes. Mushrooms clean, wash, dry and cut into thin slices. Cabbage chop thin strips.

2. Boil spaghetti until cooked in boiling, salted water, adding two tablespoons of olive oil. Throw them back and leave to glass all the water.

3. Heat olive oil in a frying pan, put onion and garlic in it and fry vegetables until transparent. Add crushed paprika and mushrooms. Continue to fry until all the moisture has evaporated. Now lay out the cabbage to the mushrooms, mix and fry until the vegetables are soft. Pour in olive oil and hold on the fire for about two minutes. Put the spaghetti in the pan with vegetables and mushrooms, mix and sprinkle with chopped greens. Then on the stove for another minute.

Recipe 8. Spaghetti with mushrooms and cheese

Ingredients

400 g spaghetti;

a pinch of chili;

300 g fresh mushrooms;

a pinch of oregano;

150 grams of cheese;

4 cloves of garlic;

80 ml of olive oil.

Cooking method

1. Boil spaghetti in lightly salted water until al dente. Throw them on a strainer to let the liquid flow.

2. Clean, rinse and dry the mushrooms on a disposable towel. Cut them into plates. Fry them until cooked in heated olive oil.

3. Heat the oil in a separate pan and fry the garlic cloves until golden. Remove it and season the oil with oregano and chili. Put spaghetti and fried mushrooms in a frying pan with garlic butter, stir and fry all together over low heat for about ten minutes. Put spaghetti on plates and sprinkle with grated cheese.

To prevent spaghetti from sticking together, add a couple of tablespoons of vegetable oil to the water.

Choose only high-quality spaghetti from durum wheat.

Do not rinse spaghetti after cooking, real chefs never do that.

For cooking spaghetti with mushrooms you can use any mushrooms. If you do not have champignons, you can easily replace them with forest or oyster mushrooms.

Boil spaghetti in large quantities of water, per 100 g of product you need to take at least a liter of water.

A slice of Italy in your kitchen in just one hour. Famous pasta with mushrooms in tomato sauce is cooked quickly and it turns out very tasty. Mushrooms can take any to taste. See the easy recipe!

Description of preparation:

Most often, when there are mentions of Italian cuisine, many have associations with pizza and pasta. You can cook pasta in different ways: with seafood, with cheese, with mushrooms, with chicken, etc. There are a huge number of cooking options for this delicious and simple dish. The evolution of pasta cooking begins to change as early as the 15th century; it was at that time that pasta gained popularity because of its long shelf life. When Europe learned what a fork is, long spaghetti became incredibly popular and they began to prepare various sauces and additives for them. See how to cook pasta with mushrooms in tomato sauce.

Ingredients:

• Spaghetti - 300 Grams
• Champignons - 300 Grams
• Onions - 2-3 Pieces
• Tomatoes - 2-3 Pieces
• Garlic - 2 Dental
• Vegetable oil - To taste (for frying)
• Ham - 150 Grams
• Salt, pepper - to taste

Servings: 3-4

How to cook "Pasta with mushrooms in tomato sauce"

1. Italian pasta is an analogue of pasta, only it is made from durum wheat. First you need to spaghetti boil until half ready, drain in a colander and rinse.

2. Separately, fry the chopped ham with onions and mushrooms. If you have time, you can cook forest mushrooms, but I didn’t experiment and always cooked mushrooms.

3. Peel tomatoes from the skin, after placing them in boiling water for a couple of minutes. Now let them pass through a meat grinder, grind in a blender or grind through a sieve, in any way convenient for you. After that, send to the pan with garlic.

4. Add some water and simmer for about five minutes over low heat. If desired, you can add greens, but a prerequisite - seasoning for pasta.

5. Spread spaghetti on a dish, and pour over our sauce from tomatoes, mushrooms and ham. You can decorate with olives, as well as greens, cheese and red pepper.

Do you like pasta? I am very, and, above all, for the fact that it is tasty and fast enough. A great option to cook a decent dinner working woman. Or not working, but tired. Or not tired, but somewhere temporarily lost the desire to cook, but at the same time not lost the desire to please the family with tasty and beautiful food. However, the main thing in all these environs of thought is that with which it is, in fact, filed. For example, I really like spaghetti with tomatoes and mushrooms! I’ll no longer speak about simple and fast, I’ll draw attention to another aspect: even the highest-quality pasta is still not the easiest food, so I don’t really like to add weight to it, say, meat. Mushrooms and tomatoes are a wonderful company that turns pasta into a completely “girl-like” dish, yet it nourishes and leaves a pleasant feeling of food in the stomach. You and fill up, and do not overeat, sorry for the pun. In general - your reliable friend and comrade, so get acquainted and study.

Have you heard about the most successful mushroom picker? In Italy, the province of Bari, Francesco Quito once found huge champignon on one of the nearby fields - weighing 14 kilograms. He failed to deliver the mushroom on his own - he had to be driven by car.

Pasta with mushrooms and tomatoes is quite a budget, affordable dish that you can easily feed a large family. Do not forget that children under 10 years old are not recommended to give mushrooms, but otherwise - cook and enjoy!

Ingredients:

300 grams of pasta;

500 g of champignons;

3 medium tomatoes;

2 cloves of garlic;

100 g grated parmesan;

100 ml of cream 10%;

olive oil;

parsley;

salt, black pepper.

Put the pan on the fire. Pour oil into it, put chives in oil and fry.

Tomatoes pour boiling water and peel.

Remove the garlic cloves from the butter, put the mushrooms in the pan and simmer them on low heat for 10 minutes.

The recipe for pasta with mushrooms in a creamy sauce is very simple. First, prepare the ingredients: wash the cherry tomatoes and green onions, clean the Champignons and garlic. We set to boil delicious Italian pasta. I use Ligvini, but you can take any pasta, Spaghetti with mushrooms in a creamy sauce will also be good. I have already explained in detail , be sure to read.

While cooking pasta, put the pan on a medium heat and pour olive oil into it. At this time, cut the mushrooms in half and thin plates. If the mushrooms are large, then you can cut into quarters, and then, again, thin plates. Chop garlic very finely. Put the mushrooms and garlic in the pan, mix well and increase the heat a little. Pasta with champignons in a creamy sauce will be very tasty! We fry the champignons on high heat, stirring constantly, until all the liquid from the mushrooms has evaporated - this is about 5 minutes. At this time, chop finely green onions and cherry tomatoes in halves. If your Cherry is larger than normal, then take a smaller amount of tomatoes and cut them into quarters. Add the green onion to the mushrooms and mix.
Add cherry tomatoes, salt, pepper, sprinkle with oregano and mix well again. You can reduce the heat to medium. Fry for 5 minutes, stirring the ingredients, and then add low-fat cream. 10% should not be taken, they are too liquid and will not envelop the paste, but 20% will fit perfectly. Mushrooms in a creamy sauce and pasta with mushrooms and tomatoes - the perfect combination!
We wait until the cream boils, simmer for a couple of minutes and that's it. Tomato and creamy sauce with mushrooms is ready. At this time, you can grate Parmesan cheese on a fine grater. Creamy pasta with cheese - what could be more delicious? 🙂
Add the cooked pasta to the cream sauce, mix well, cook another 30 seconds and turn off the heat. Pasta in tomato-cream sauce is divine.
Creamy pasta with mushrooms and cherry tomatoes is ready. Spread on plates, sprinkle with Parmesan cheese and immediately eat!
As you can see, the recipe for creamy pasta with mushrooms is really very simple. And now we sum up.

Creamy pasta with mushrooms and cherry tomatoes. Short recipe

1. Boil the paste as it is written in .
2. Prepare the ingredients: wash the cherry tomatoes and green onions, clean the champignons and garlic, put the pan with olive oil on medium heat.
3. Cut the champignons in half or in quarters and thin plates, garlic - very finely, green onions - in small ringlets, Cherry tomatoes - in half or in quarters.
4. Increase the fire and put the mushrooms with garlic, fry, stirring until all the liquid evaporates, about 5 minutes.
5. Add green onions and tomatoes, salt, pepper, sprinkle with oregano, mix and fry for another 5 minutes over medium heat.
6. We rub Parmesan cheese on a fine grater.
7. Add the cream, stir, simmer 2 minutes after boiling. Mushroom sauce is ready.
8. Add the cooked pasta, mix, cook another 30 seconds and remove from heat.
9. Put the pasta on plates and sprinkle with grated Parmesan cheese.
10. Now you know how to cook pasta with mushrooms in a creamy sauce!

Tomato paste with mushrooms in a creamy sauce is really very tasty. In the future you expect   and .   Try to cook, leave comments with ratings and subscribe to new recipes in the right sidebar to not miss anything! Remember that cooking is delicious - it can be easy, and that you are more talented than you can imagine! Enjoy your meal!