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Farfalle with Creamy Wild Mushroom Sauce
30 minutes
Main Dish
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Serving size: 1 1/4 cups
340 cal/serving
Cooking Light
Ingredients
  1. 1lb (453.6glb → g) Farfalle (Bow Tie)
  2. 1tbsp (≈14.2gestimated from: Butter, without salt [tbsp]) Butter, Unsalted
  3. 12oz (340.2goz → g) Mushrooms presliced exotic blend
  4. 1/2cups (≈80gestimated from: Onions, raw [cup, chopped]) Onion chopped
  5. 1/3cups (≈53.3gestimated from: Shallots, raw [tbsp chopped]) Shallots finely chopped
  6. 1tbsp (≈8.5gestimated from: Garlic, raw [cup]) Garlic minced
  7. 1 1/2tsp (≈9gestimated from: Salt, table [tsp]) Salt divided
  8. 1/4tsp (≈0.6gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  9. 1/4cups (≈58.8gestimated from: Alcoholic beverage, wine, table, white [fl oz]) White Wine, dry
  10. 2/3cups (≈158.7gestimated from: Cream, fluid, heavy whipping [cup, fluid (yields 2 cups whipped)]) Heavy Cream
  11. 1/2cups (≈40gestimated from: Cheese, parmesan, shredded [tbsp]) Parmigiano-Reggiano grated
  12. 2tbsp (≈7.6gestimated from: Parsley, fresh [tbsp]) Parsley, Flat-Leaf chopped
Steps
  1. 1 Cook pasta according to package directions, omitting salt and fat; drain.
  2. 2 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.
  3. 3 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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