This rich and creamy mushroom pasta only takes 30 minutes to make – it’s easy enough for weeknight dinners, but totally “guest-worthy”, too! Serve it with a fresh green salad, garlic bread, and a bottle of white wine.
- 6 ounces farfalle pasta
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 2 tablespoons unsalted butter
- 3/4 cup heavy cream
- 1 cup finely shredded parmesan cheese, plus a couple tablespoons for garnish
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/2 tablespoon chopped fresh parsley (optional)
- Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package instructions (reserve about 1/4 cup of the starchy cooking water).
- As the pasta is boiling, heat the olive oil in a large pan over medium heat. Add the mushrooms and let them brown, stirring occasionally for about 3-5 minutes. Don’t worry if they stick a little to the bottom of the pan – you will be using all those browned bits in a few minutes! Season the mushrooms with 1/2 teaspoon of salt and the black pepper.
- Once the mushrooms have browned, add the butter and stir it around until it has melted and is coating the mushrooms. Add the cream and, using a wooden spoon, scrape all of the browned bits off the bottom of the pan. Bring the cream to a simmer and let everything cook for a minute or two.
- Add the cooked pasta to the cream mixture and stir it all together. Add the parmesan cheese and keep stirring until the the sauce thickens. If needed, add a small amount (up to 1/4 cup, but not all at once!) of the starchy cooking water to help thicken the sauce. Garnish the pasta with the chopped parsley and parmesan cheese and serve.
- Calories: 497
- Sugar: 3.8g
- Sodium: 981.2mg
- Fat: 32.4g
- Carbohydrates: 35.7g
- Fiber: 2g
- Protein: 17.2g