I usually participate in Meatless Mondays. On Monday nights I try to make it to the gym for a class. My requisite for Monday nights dinner is that is lighter and quick to come together. Preferably, it can be cooked in advance and easily heated up since the Mister is not very adept in the kitchen.
This Monday, we were stranded here in Atlanta for Snowmageddon 2011 so I didn't make it to the gym. But I was so happy to make this dish. Coming from Cooking Light, it is a lighter recipe. Of course, where Cooking Light is concerned, I usually end up adding a little more cheese than they recommend. ;) It is a simple yet elegant pasta. I didn't have any parsley in the house, so I snipped some fresh chives into it for some color instead. That (other than extra cheese) is the only variation I made. Next time I will make this with whole wheat pasta.
My entire family loved this dish. I love seeing my 2 year old daughter enjoying it. It was very comforting and warm at the end of a cold day.
Farfalle with Creamy Wild Mushroom Sauce
Best of Cooking Light , December 2009
- 1 pound uncooked farfalle
- 1 Tablespoon butter
- 12 ounces presliced exotic mushroom blend
- 1/2 cup chopped onions
- 1/3 cup finely chopped shallots
- 1 Tablespoon minced garlic
- 1 1/2 taspoons salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry white whine
- 2/3 cup whipping cream
- 1/2 cup Parmigiano-Reggiano cheese
- 2 Tablesppons chopped fresh parsley
- Minced fresh parsley
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Melt butter in a large non-stick skillet over medium-high heat. Add mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Remove from heat.
3. Combine mushroom mixture, pasta, whipping cream, cheese and 2 tablespoons chopped parsley in a bowl, tossing gently to coat. Stir in the remaining 1/2 teaspoon of salt. Garnish with minced fresh parsley. Serve immediately.