Farfalle with Creamy Wild Mushroom Sauce

Whoa. This meal was one of my favorites ever. I had some baby bella mushrooms that I needed to use, and I was craving some pasta; so after a quick search, I landed on this Cooking Light recipe. It took no time to put together (especially if your mushrooms are already sliced), and it smelled so so good while it was cooking. I went ahead and used all baby bella mushrooms, but the recipe calls for a wild mushroom mix, which I am certain would be amazing. The only problem with this recipe is that the serving size is 1 1/2 cups (which should be plenty and is an appropriate serving size), but I wanted to eat about half of the recipe! I did hold back and had it again for lunch the next day. It was just as good the second time around!!

Recipe from Cooking Light.

Ingredients:
1 pound uncooked farfalle (bow tie pasta)
1 T butter
12 oz presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 T minced garlic
1 1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 T chopped fresh parsley
Minced fresh parsley (optional)

Method:
Complete recipe from Cooking Light found on My Recipes website, HERE.

Happy Cooking!

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