This is a side dish that my husband and I loved to make when we were newlyweds. It is inspired by a recipe card that we picked up when we were at a Publix in Florida shortly after we first met...you know-one of those cards that you find at the end of the aisle with easy meal ideas and a corresponding shopping list. Fast forward 13 years later...I'm in the kitchen and cannot for the life of me decide what to make to go with the cod fillets that I took out. I see farfalle pasta in my pantry and immediately I think of this wonderful, creamy pasta that I used to make when we first met. I flip through my recipe folder and there is that grocery card...memories flood my mind. Yes...this is what I am making. I have to modify the recipe based on what I have and I make a few tweaks to ensure a little extra flavor. Brandon walks in, "What are we having for dinner?" "It's a surprise" I say with a smile.
Ingredients
8oz.farfalle pasta
2tbsp.unsalted butter
4oz.baby bella mushrooms
2decent size garlic cloves, grated on a micro plain
⅓c.white wine (such as Sauvignon Blanc)
1tsp.salt
½tsp.fresh cracked pepper
1c.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!