Bow-tie Pasta with Creamy Wild Mushroom Sauce

By KDCooks

From Cooking Light

Ingredients

• 8 oz uncooked farfalle (bow tie pasta)
• 1/2 tablespoon butter
• 6 ounces presliced exotic mushroom blend
• 1/4 cup chopped onion
• 1/8 cup finely chopped shallots
• 1 clove minced garlic
• 3/4 teaspoons salt, divided
• 1/8 teaspoon freshly ground black pepper
• 1/8 cup dry white wine
• 1/4 cup whipping cream
• 1/4 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 1 tablespoons chopped fresh parsley
• Minced fresh parsley (optional)

Details

Servings 4

Preparation

Step 1

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.