Farfalle with Creamy Wild Mushroom Sauce

This is one of my favorite meals and is also really quick to make. It is really tasty!

Farfalle With Creamy Wild Mushroom Sauce

Ingredients

• 1 pound uncooked farfalle (bow tie pasta) - This is too much pasta. If you add the full amount the meal will be dry!
• 1 tablespoon butter
• 12 ounces presliced exotic mushroom blend - or just use plain, boring mushrooms if that is all you have
• 1/2 cup chopped onion
• 1/3 cup finely chopped shallots - interchangeable with green onions if you don't have 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)

Preparation

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.

Nutritional Information

Calories:

336 (31% from fat)

Fat:

11.4g (sat 6.9g,mono 3.1g,poly 0.4g)

Protein:

12.1g

Carbohydrate:

47.5g

Fiber:

2.3g

Cholesterol:

36mg

Iron:

2.3mg

Sodium:

577mg

Calcium:

124mg