Farfalle with Creamy Wild Mushroom Sauce

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Farfalle with Creamy Wild Mushroom Sauce

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 grated fresh Parmigiano-Reggiano cheese, (2

ounces)

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.

 

Yield: 8 servings (serving size: 1 1/4 cups)

 

CALORIES 336 (31% from fat); FAT 11.4g (sat 6.9g,mono

3.1g,poly 0.4g); PROTEIN 12.1g; CHOLESTEROL 36mg;

CALCIUM 124mg; SODIUM 577mg; FIBER 2.3g; IRON 2.3mg;

CARBOHYDRATE 47.5g

 

Source: Cooking Light, DECEMBER 2006

Formatted by Chupa Babi: 09.11.07

 

AuthorNote: This 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.

 

ChupaNote: added way more pepper (red pepper flakes),

but didn't measure. Used soy fatfree cream, buzzed in

the blender with a little leftover smoked tofu to get

the right texture.

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