{"id":160350,"date":"2025-03-27T20:16:53","date_gmt":"2025-03-27T20:16:53","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/mushroom-add-flavor-to-this-pasta-dish\/"},"modified":"2025-03-27T20:16:53","modified_gmt":"2025-03-27T20:16:53","slug":"mushroom-add-flavor-to-this-pasta-dish","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=160350","title":{"rendered":"Mushroom Add Flavor To This Pasta Dish"},"content":{"rendered":"


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Yesterday I was looking for a container of yogurt in the fridge and while searching for it I discovered a package of mushroom filled tortellini pasta that was purchased almost a week ago. Since it seemed like a good idea to eat it while it was still edible, I decided that tonight I’d make some sort of dish with it.<\/p>\n

Asparagus, which I bought at the market yesterday afternoon, seemed like the perfect thing to go with a pasta dish with chicken, mushrooms and onions. I didn’t really have a recipe, but there was the pasta, the onion (although I only cooked half of it),about 8 oz. fresh cremini mushrooms, and about 8 oz. cooked sliced chicken breast. For the sauce to hold it all together and to moisten the pasta I had oat milk, a small amount of butter and a small amount of flour, plus some dried thyme, garlic salt, and pepper. That’s all the ingredients needed.<\/p>\n

It turned out really well. Because there were mushrooms in both the pasta and the sauce it was full of mushroom flavor. The thyme complemented the mushrooms as thyme usually does and the garlic salt and pepper was just enough to keep the sauce from being lackluster. I used oat milk because it didn’t have any added sugar, so it was savory and creamy. Sweetie really enjoyed it!<\/p>\n

This dish takes a bit of juggling since you are saut\u00e9ing the veggies while getting the water to the boil for the pasta, then finishing the sauce before putting the pasta on to boil, then heating the chicken slices and cooking the asparagus at the end so that they are hot just as the pasta and asparagus are done. The good news that the chicken can be stirred into the sauce while the pasta cooks and if the pasta is done before the asparagus, just drain it and mix with the sauce, then cover until the asparagus if just easily pierced with a sharp knife.<\/p>\n

Mushroom Pasta with Mushroom Sauce, Onions, and Chicken<\/b>
recipe by Elle<\/p>\n

Serves 3-4<\/p>\n

1\/2 large yellow onion, peeled and thinly sliced into half circles
2 tablespoons olive oil
8 oz. fresh cremini mushrooms, rinsed and sliced
1\/4 teaspoon dried thyme
garlic salt and pepper to taste<\/p>\n

water<\/p>\n

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup oat milk (other milk can be used, any kind of fat content you desire), at room temperature
8 oz. fresh mushroom tortellini (or use whatever fresh tortellini you can find)
8 oz. cooked, thick slices chicken breast<\/p>\n

8 spears fresh asparagus, ends snapped off<\/p>\n

In a large non-stick skillet (I use cast iron) saut\u00e9 the onion in the olive oil, stirring frequently, until the onion is crisp-tender, about 3-4 minutes. Add the sliced fresh mushrooms and stir to coat with the oil and onions. Turn the heat to low, cover, and cook for 3 minutes. Uncover and stir. Return the heat to medium-high and continue to cook until the onions are translucent and the mushroom liquid has cooked off, about another 3-5 minutes. Stir frequently. Add the dried thyme, garlic salt, and pepper.<\/p>\n

While the onions and mushrooms are cooking, bring a large pot of water to the boil.<\/p>\n

Once the onions and mushrooms are cooked, stir in the butter until just melted. Sprinkle with the flour and stir vigorously until coated with the fat in the mixture, then stir in the milk all at once. Continue to stir until the mixture forms a sauce, another 2-3 minutes. Don’t boil. Turn off the heat and cover the pan.<\/p>\n

Put the tortellini into the boiling water. Stir gently. Let the pasta boil until al dente<\/i>.<\/p>\n

Heat the chicken slices in the microwave on a small plate. Stir the chicken into the sauce. Cover to keep warm.<\/p>\n

Place the asparagus into a sauce pan wide enough for them to be in a single layer. Add a couple tablespoons of water, cover, and cook over high heat until just easily pierced with a sharp knife.<\/p>\n

Drain the pasta when it is al dente<\/i>. Stir it gently into the mushroom\/onion\/chicken sauce. Taste and adjust garlic salt and pepper, if needed.<\/p>\n

Once the asparagus are done, plate the asparagus, then use a large spoon to serve the pasta mixture, making sure to include chicken slices and sauce in the serving.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Yesterday I was looking for a container of yogurt in the fridge and while searching for it I discovered a package of mushroom filled tortellini pasta that was purchased almost a week ago. 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