This farfalle recipe is rich and ultra creamy without being too heavy. Don’t be intimidated by the fancy name; it is quick and easy, but sure to impress. You can replace the Chestnut Mushrooms with any gourmet mushroom blend, but try choosing the ones with deeper flavors, like Gray Oysters, Blue Oysters, King Oysters or Shiitake.
1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces chopped Chestnut mushrooms or any other exotic 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 (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley + some for garnishing
Cook pasta according to package directions and 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.