I followed other reviews and left out the parsley. I also doubled the cream and cheese, so potentially not as light as it was supposed to be. I also used egg noodles and added grilled chicken. A picky four year old even ate it, so needless to say, everyone was impressed. I would definitely make this again.
Farfalle with Creamy Wild Mushroom Sauce
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.
More From Cooking Light
- Calories: 336
- Calories from fat: 31%
- Fat: 11.4g
- Saturated fat: 6.9g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.4g
- Protein: 12.1g
- Carbohydrate: 47.5g
- Fiber: 2.3g
- Cholesterol: 36mg
- Iron: 2.3mg
- Sodium: 577mg
- Calcium: 124mg
- 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)
- 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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