Farfalle with Wild-Mushroom Sauce

Cooking Light
4 servings (serving size: 2 cups pasta, 2 tablespoons cheese, and 1 teaspoon chives)


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1 tablespoon olive oil
1 cup diced onion
6 cups sliced cremini mushrooms (about 1 pound)
4 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
1 cup sliced oyster mushroom caps (about 3 1/2 ounces)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 cup dry vermouth or white wine
2 1/2 teaspoons bottled minced garlic
4 cups hot cooked farfalle (about 8 ounces uncooked bow tie pasta)
1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
4 teaspoons chopped fresh chives


Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add mushrooms, thyme, salt, and pepper; sauté 5 minutes. Stir in broth, vermouth, and garlic; reduce heat to medium-low, and cook 5 minutes.

Combine the mushroom mixture and the pasta in a large bowl, and toss well. Sprinkle each serving with cheese and chopped chives.

Created date

October 2003

Nutritional Information

Calories 425
Caloriesfromfat 19 %
Fat 9 g
Satfat 3.1 g
Monofat 3.7 g
Polyfat 1.2 g
Protein 19.4 g
Carbohydrate 68 g
Fiber 5.1 g
Cholesterol 10 mg
Iron 5.6 mg
Sodium 479 mg
Calcium 211 mg