As you can tell by this blog I love to cook. But if you take a closer look at the recipe gallery you’ll see that I like short cuts in cooking just as much as I love to spend a whole afternoon creating something delicious. There’s a time and place for each. A few weeks ago I was kindly invited to a night of cooking with Barilla to see and try out their new Pronto line of pasta. This pasta-loving-Italian is not one to turn down a night of food of cooking so of course I went. I loved it so much that had to share a recipe with you.
Barilla Pronto is going to be your new favourite shortcut in the kitchen on weeknights or when you’re strapped for time, or when you just don’t want to wash as many dishes. It’s true – all the magic happens in one pan and there’s no boiling water or draining. This creamy mushroom pasta recipe is the proof.
There’s plenty of great recipes on the Barilla website but I was in the mood to really play chef and created this creamy mushroom pasta recipe myself. Basically with this new no boil, no drain Pronto collection every recipe need 3 cups of liquid then it’s up to you to have some fun or clean out your fridge and experiment. Because this recipe is creamy I found that I slightly had to change the liquid ratio so here’s what you’ll need:
- 1 box of Barilla Pronto Spaghetti (or noodle of your choice)
- 2 cups half/half cream
- 2 cups vegetable broth
- 4 cloves of garlic (or to taste)
- 2 tbsp. butter or oil
- 1 med. onion diced
- 1 lb cut mushrooms
- 2 cups of chopped baby spinach
- 1/4 cup fresh dill
- 1 tbsp. dried thyme
- 1/2 cup freshly grated parmesan
- salt & pepper to taste
- Heat the butter/oil in a large sauce pan over med/high heat
- Add onion and garlic and cook for 1-2 minutes
- Turn to med. heat and add mushrooms & thyme and cook for approx. 5 min or until they begin to golden. Add salt & pepper to taste.
- Turn heat back to high and add cream & vegetable broth along with the whole box of Barilla Pronto pasta
- Bring to a boil then reduce heat to medium and allow to simmer for approx. 10 minutes stirring occasionally.
- Keep stirring as the pasta absorbs the liquids and cooks to the desired consistency. Add more liquid if it begins to dry up before the pasta is ready.
- Add the fresh dill & spinach 1 minute before it's done cooking.
- Sprinkle with fresh parmesan and serve!
Overall I would say that it’s definitely worth it to save some time and dirty dishes by doing it all in one pan with Barilla Pronto. The flavour and texture is comparable to the regular Barilla pasta. Is it the same as cooking fresh pasta and making a cream sauce on it’s own from scratch? No, but that’s what Sunday dinner is for.
If you’re curious then you’re in luck because I have a $30 Barilla Pronto Pasta prize to give away to one lucky reader. All you have to do is comment below about what new recipe or old favourite you would try. The contest is open to Canadian residents only until Friday, December 2, 2016. Good luck!
Can’t wait to surprise my honey with this one…thanks for sharing..looks delish!
Just reread the post while jotting down the recioe…Not in Canada so not trying to enter the contest…but my comment holds! : ) ~ Susan J (in PA, USA)
I’ve always wanted to try making homemade fettachini alfredo (even if I can’t spell it…*LOL*)
It’s delish! you should definitely try it.