Farfalle Pasta with Creamy Mushroom Sauce

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An earthy pasta dish featuring shiitake mushrooms.

Time 25 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

MUSHROOMS AND PASTA

  • 1 tbsp Butter
  • 1 tbsp Olive oil, extra virgin
  • ½ cup Shallot, chopped
  • 6 cups Mushrooms, shiitake, sliced
  • For pasta water Salt
  • 1 lb Farfalle pasta

CREAM SAUCE

  • ¼ cup White wine
  • cup Heavy cream
  • 1 tsp Thyme, fresh, de-stemmed
  • To taste Salt
  • To taste Black pepper, freshly ground
  • To taste Parmesan cheese, grated
  • 2 tbsp Parsley, chopped

METHOD

  • In a large skillet, melt butter over medium-high heat. Add the 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 pasta and cook until a few minutes before al dente. Drain water and set aside.
  • Add white wine to the mushrooms and deglaze the pan. Reduce the wine by half. Pour in the cream and thyme and bring to a boil. Season sauce with salt and black pepper. Reduce sauce until thick.
  • 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 
  • Dry white wine works best