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.