You can substitute fresh parsley or thyme for the dill. A little starchy pasta cooking liquid helps to bind the delicate sauce.
8 ounces uncooked farfalle pasta
2 tablespoons olive oil
1/2 cup chopped onion
5 garlic cloves, chopped
2 (4-ounce) packages exotic mushroom blend
1 cup unsalted vegetable stock
3/4 teaspoon kosher salt
2 tablespoons chopped fresh dill
1 tablespoon unsalted butter
2 teaspoons grated lemon rind
1 1/2 teaspoons sherry vinegar
3/8 teaspoon black pepper
1/4 cup part-skim ricotta cheese
1 ounce Parmesan cheese, shaved (about 1/4 cup)
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes or until tender. Add garlic and mushrooms; cook 8 minutes or until mushrooms are browned. Add stock and salt; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid is reduced by half. Stir in 1/3 cup reserved cooking liquid, dill, butter, rind, vinegar, and pepper. Add pasta; toss to coat. Place 1 1/4 cups pasta mixture in each of 4 bowls. Top each serving with 1 tablespoon ricotta cheese and 1 tablespoon Parmesan cheese.
Hubby was disappointed when I told him what I was making for dinner. But even he admitted how good the meal was. My teen did complain about the lemon zest. I used a combination of shiitakes, chanterelles, and portobellos. I also only used 1.5 T of olive oil and omitted the pasta water at the end. Don't skip the ricotta. It really made the dish. Will make again.
This was scrumptious! I skipped the lemon and used all fresh shiitake mushrooms, so the prep was longer but WOW-made it delicious! Also couldn't find sherry vinegar so I used red vinegar and I don't think it made a difference. Prep was a little long but well worth it.