Farfalle Pasta in Creamy Mushroom Sauce

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A quick recipe but one that is elegant and packed with flavor. Use cremini mushrooms or a blend of your favourite shrooms for more depth.

Time 25 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

SAUTEED MUSHROOMS

  • 1 tbsp Butter
  • 1 tbsp Oilve oil , extra virgin
  • ½ cup Shallot , chopped
  • 6 cups Cremini mushrooms, sliced

PASTA

  • For water Salt
  • 1 lb Farfalle pasta

CREAM SAUCE

  • 5 tbsp White wine
  • cup Heavy cream
  • 1 tsp Thyme , fresh
  • To taste Salt
  • To taste Black pepper , freshly ground
  • For garnish Parmesan cheese, grated
  • 2 tbsp Parsley , chopped

METHOD

  • In a large skillet, melt butter over medium-high heat. Add olive oil and shallot. Cook until soft and transparent, about 5 to 6 minutes, stirring occasionally.
  • Add mushrooms and sauté for about 8 more minutes.
  • Bring a large pot of salted water to a boil. Add farfalle pasta and cook until a few minutes before al dente. Drain water and set aside.
  • Add white wine to mushrooms and deglaze the pan. Reduce wine by half. Pour in cream and thyme and bring to a boil. Season with salt and black pepper. Reduce sauce until thickened.
  • Remove from heat. Toss pasta with sauce, Parmesan cheese, and parsley. Serve.

NOTES

  • A blend of shitake, oyster and cremini mushrooms will add even more flavor 
  • Add grilled chicken if you wish 
  • Any short pasta noodle will work 
  • Dry white wine works best