Farfalle with Creamy Wild Mushroom Sauce

By nurseliz

Ingredients

• 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 (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh parsley
• Minced fresh parsley (optional)

Preparation

Step 1

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
Amount per serving

Calories: 336
Calories from fat: 31%
Fat: 11.4g
Saturated fat: 6.9g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 0.4g
Protein: 12.1g
Carbohydrate: 47.5g
Fiber: 2.3g
Cholesterol: 36mg
Iron: 2.3mg
Sodium: 577mg
Calcium: 124mg