Thursday, January 28, 2010

Farfalle with Creamy Mushroom Sauce

It's no secret I love mushrooms. I immediately knew I'd love this recipe.

Pasta? Check.

Wine? Check.

Cream? Check.

Mushrooms? Check.

Parmesan cheese? Check.

What's not to like? I LOVED this pasta. Loved it. Could not stop eating it. Brian thinks it tasted like something else I've made before, which it did but I didn't care. I even ate it cold out of the fridge. (Keeping it real here.)

Farfalle with Creamy Mushroom Sauce
Adapted from Cooking Light

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces crimini mushrooms, sliced
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
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 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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