Guess what I found? A Cooking Light recipe that contains butter, whipping cream, white wine and parmesan cheese! Have they crossed over to the full-fat side? A side that I have been firmly on ever since reading Real Food: What to Eat and Why. When you're using a rich, full fat ingredient, you don't need as much, I can change the whole texture and flavor of a dish with a little cream. I have rediscovered the joys of full fat yogurt, sour cream, and I actually have to shake my milk because a layer of cream rises to the top.
Back to this recipe. It was yummy, rich and creamy. Everything I hoped it would be. And yes, I know that pasta is not farfalle. I don't know what it is. It was some really fancy pasta that I picked up at Marshall's because I can't resist their fancy food section. It looked like little whirlwinds or something.
You can find this recipe online at Cooking Light and I also have it here for you. Though I encourage you to check out the Cooking Light website, I can get lost there for hours.
Farfalle with Creamy Wild Mushroom Sauce
from Cooking Light, DECEMBER 2006
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)
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.
This will be my entry for this week's Presto Pasta Nights hosted by Katie at One Little Corner of the World.