Farfalle with Creamy Wild Mushroom Sauce

Farfalle with Creamy Wild Mushroom Sauce

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
Serves 8

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.

PPN

This will be my entry for this week’s Presto Pasta Nights hosted by Katie at One Little Corner of the World.

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Comments

  1. says

    Wow, that looks amazing. Who would have ever thought it was a cooking light recipe! The pasta looks to me like campanelle – it means bells in Italian. I didn’t know Marshall’s had a fancy food section…it certainly doesn’t in NY.

  2. says

    oh wow! i can’t believe that pasta dish is from cooking light! that’s cool though, as i think eating whole, natural foods is better than chemically altered or processed. thank you for sharing :)

  3. says

    I’m a firm believer in full fat equals full flavor. I think you eat less if it tastes great. We enjoy interesting pasta shapes. My little guy will actually eat “entertaining” pasta without griping too much (he is the guy who says the only food he likes is brownies without nuts). Your pasta sauce sounds great.

  4. says

    Hooray for full fat!
    You have won over my pasta lovin’ heart! Looks amazing. Good thing I am having pasta for dinner tonight!

  5. says

    Your pasta looks delicious, and I’ve spent many a minute (and many a dollar) in Marshalls’ fancy food section. Most of my cookware comes from the next aisle over, too!

    Cooking Light uses bacon as well as cream – always in moderation. Their portion sizes are way tiny, though. Your full fat thesis is interesting, and I’ve certainly been using more full fat dairy in the past year, but honestly, my palate is changed and it’s just too rich tasting for me.

    When you asked me about that Tyler Florence dish I made last week – no, I wouldn’t have liked it better if I’d put all the cream etc in the risotto. It really had plenty the way I made it and more would have just been… more. The problem is that the different flavor elements of the chicken and the rice just didn’t combine for “wow”.