Mushroom Farfalle
This creamy pasta side dish is one my husband and I used to make all the time when we were newlyweds. It is inspired by a recipe card we picked up at the grocery store when we first met—you know, one of those cards at the end of the aisle with an easy meal idea on the front and the shopping list on the back.Fast forward many years, and I found myself standing in the kitchen trying to figure out what to serve with the fish I'd pulled from the freezer. As I looked through the pantry, I spotted a box of farfalle pasta and was instantly reminded of that creamy pasta we used to make all those years ago.I changed it up a bit using what I had on hand and added a few extra touches for even more flavor. The result is a creamy, flavorful side dish that pairs perfectly with just about any protein. Best of all, it comes together with minimal effort, making it ideal for busy weeknights or when you're entertaining and need an easy, dependable side.
Ingredients
- 8 oz. farfalle pasta
- 2 tbsp. unsalted butter
- 4 oz. baby bella mushrooms
- 2 decent size garlic cloves, grated on a micro plain
- ⅓ c. white wine (such as Sauvignon Blanc)
- 1 tsp. salt
- ½ tsp. fresh cracked pepper
- 1 c. heavy cream
Instructions
- Bring a large pot of salted water to a boil (water should be salty, use about 1 tbsp). Set the timer to cook pasta to 'al dente' per box instructions.
- In the meantime, wipe mushrooms with a damp paper towel. Give half of them a rough chop, slice the others.
- Melt the butter in a deep skillet over medium heat until fully melted and just starting to bubble. Add the mushrooms. Cook for a couple minutes, then add the garlic. Continue cooking until the mushrooms release their juices and most (but not all) is evaporated. Add salt and pepper.
- Pour wine into the pan, scrape up any brown bits and stir. Cook 2-3 minutes, stirring occasionally until wine is reduced and has mostly evaporated. Stir in heavy cream and simmer for 4 minutes or so (until the sauce reduces by one third).
- When pasta is done, drain and stir into sauce.
Notes
- Add a little minced fresh parsley for a pop of color!
