Farfalle with Creamy Wild Mushroom Sauce
Elevate your pasta night with this indulgent Farfalle with Creamy Wild Mushroom Sauce, a dish that blends gourmet flavors with comforting simplicity. Al dente bow-tie pasta is coated in a rich, velvety sauce made from a medley of earthy wild mushrooms like cremini, shiitake, and oyster, creating a depth of flavor that's both hearty and luxurious. Sautéed shallots, garlic, and a splash of dry white wine infuse the dish with aromatic complexity, while heavy cream and freshly grated Parmesan cheese provide a luscious, creamy finish. Perfect for a weeknight dinner or an elegant weekend meal, this recipe takes just 40 minutes from start to finish and serves four. Garnished with fresh parsley for a vibrant touch, it's an irresistible main course that pairs wonderfully with a crisp green salad or garlic bread. Whether you're a pasta aficionado or simply looking for a comforting yet sophisticated dish, this creamy wild mushroom farfalle is sure to impress.
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Recipe Information
Ingredients
- 400 grams farfalle (bow-tie pasta)
- 250 grams mixed wild mushrooms (e.g., cremini, shiitake, oyster)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 120 milliliters dry white wine
- 200 milliliters heavy cream
- 50 grams fresh Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water and then drain the pasta. Set aside.
Clean the wild mushrooms with a damp cloth and slice them thinly.
In a large skillet over medium heat, heat the olive oil and butter until the butter is melted and begins to foam.
Add the chopped shallots and cook for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.
Deglaze the pan by pouring in the dry white wine. Stir and let it reduce by half, which should take 2-3 minutes.
Lower the heat and stir in the heavy cream. Simmer for 3-4 minutes until the sauce slightly thickens.
Sprinkle in the grated Parmesan cheese and stir until melted and incorporated. Season the sauce with salt and freshly ground black pepper to taste.
Add the cooked farfalle to the skillet with the sauce. Toss to coat the pasta evenly in the creamy mushroom sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
Garnish with freshly chopped parsley and serve immediately with extra Parmesan on the side, if desired.
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 320.3 g | 116% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 16.2 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 702 mg | 54% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1595 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
