Farfalle with Creamy Mushroom Sauce

Image from Cooking Light, The Complete Quick Cook

Bruce and Mark were gracious enough to share The Complete Quick Cook with me and answer my questions.  And you may be thinking “well that’s great for you and all but what about me?”  Dear, dear friends, I would never forget about you.  I wanted to put this in a box and wrap it in shiny, sparkly paper before I gave it to you.  But Farfalle with Creamy Mushroom Sauce doesn’t readily lend itself to gift wrapping.  What it does lend itself to is easy transformations based on whatever extras you happen to have on hand.  I doubled the amount of mushrooms, thickened the sauce with a combination of butter and flour, and added diced chicken breast and peas.  That’s how I made it my own.  You do what you like.  So without further ado, I give you my newest comfort food bff.

Farfalle with Creamy Mushroom Sauce

Reprinted with Permission from Cooking Light, The Complete Quick Cook

  • 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
  • 11/2 teaspoons salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine or dry vermouth
  • 2/3 cup whipping cream
  • 1/2 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 butter in a large nonstick skillet over medium-high heat. Add 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 pasta, 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. YIELD: 8 servings (serving size: 1 1/4 cups).

 CALORIES 336; FAT 11.4g (sat 6.9g, mono 3.1g, poly 0.4g); PROTEIN 12.1g; CARB 47.5g; FIBER 2.3g; CHOL 36mg; IRON 2.3mg; SODIUM 577mg; CALC 124mg

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10 Responses to Farfalle with Creamy Mushroom Sauce

  1. JenniferA says:

    Mmmm. That does sound like some fine comfort food! Of course, I’d have to take the suggestion of adding chicken or another meat to make the carnivore, aka my husband, happy.

  2. Jenna says:

    Sounds divine, Wendi!

  3. This looks really good!

  4. 9:06 pm and no dinner yet. This is torture. Torture which I must make even if not tonight. Love Mark and Bruce…go goat!

    • Wendi says:

      Sorry to torture you with mushrooms and cream sauce Barbara ; ) This is one of those simple, satisfying dishes that’s great to have in your lineup. Hope you’ll try it out soon.

      ________________________________

  5. Tracy says:

    This dish has my name all over it. If I wasn’t out of mushrooms, I’d be making it tonight (with your modifications!). Thanks for sharing the recipe!

    • Wendi says:

      Tracy, I hope you get to the market soon so that you can sink into this. If you like pasta with mushrooms and creamy sauce, then you’re sure to be charmed by this dish.

      ________________________________

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