Home Recipes Farfalle with Creamy Wild Mushroom Sauce

Farfalle with Creamy Wild Mushroom Sauce

by Erika Nicole Kendall

1  pound  uncooked farfalle (bow tie pasta)
1  tablespoon  butter
12  ounces  presliced exotic mushroom blend
1/2  cup  chopped onion
1/3  cup  finely chopped shallots
1  tablespoon  minced garlic
1 1/2  teaspoons  salt, divided
1/4  teaspoon  freshly ground black pepper
1/4  cup  dry white wine
1/3  cup  whipping cream
1/3  cup  (2 ounces) grated fresh Parmigiano-Reggiano cheese
2  tablespoons  chopped fresh parsley
Minced fresh parsley (optional)

Cook pasta according to package directions, omitting salt and fat; drain.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

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