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Farfalle with Creamy Wild Mushroom Sauce

Becky Luigart-Stayner; Jan Gautro
Yield 8 servings (serving size: 1 1/4 cups)
This farfalle recipe scored high in our Test Kitchens for its rich flavor and ultracreamy texture. The exotic mushroom blend, a combination of shiitake, cremini, and oyster mushrooms, is sold in eight-ounce packages. If unavailable, you can use all cremini mushrooms.

Ingredients

  • 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
  • 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)

Nutrition Information

  • calories 336
  • caloriesfromfat 31 %
  • fat 11.4 g
  • satfat 6.9 g
  • monofat 3.1 g
  • polyfat 0.4 g
  • protein 12.1 g
  • carbohydrate 47.5 g
  • fiber 2.3 g
  • cholesterol 36 mg
  • iron 2.3 mg
  • sodium 577 mg
  • calcium 124 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain.

  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. 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.