Cooking Light's Farfalle with Creamy Wild Mushroom Sauce

Cooking Light's Farfalle with Creamy Wild Mushroom Sauce takes around 20 minutes from beginning to end. This side dish has 346 calories, 12g of protein, and 12g of fat per serving. This recipe serves 8 and costs $1.5 per serving. This recipe from Serious Eats requires black pepper, butter, shallots, and farfalle. 424 people have made this recipe and would make it again. Overall, this recipe earns a good spoonacular score of 52%. Users who liked this recipe also liked Wild Mushroom Farfalle, Ravioli With a Wild Mushroom Creamy Alfredo Sauce, and Cooking from the Glossies: Wild Mushroom Crostini with Thyme Vinaigrette.

Servings: 8

 

Ingredients:

1/4 teaspoon freshly ground black pepper

1 tablespoon butter

1/4 cup dry white wine or dry vermouth

1 pound uncooked farfalle (bow tie pasta)

2 tablespoons chopped fresh parsley

1 tablespoon minced garlic

12 ounces presliced exotic mushroom blend

1/2 cup chopped onion

1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

1 1/2 teaspoons salt, divided

1/3 cup finely chopped shallots

2/3 cup whipping cream

Equipment:

frying pan

Cooking instruction summary:

Procedures 1 Cook pasta according to package directions, omitting salt and fat; drain. 2 Melt butter in a large nonstick 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. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat. 3 Add pasta, 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.

 

Step by step:


1. 1

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. 2

4. Melt butter in a large nonstick skillet over medium-high heat.

5. Add mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.

6. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally.

7. Remove from heat.

8. 3

9. Add pasta, cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt.

10. Garnish with minced fresh parsley, if desired.

11. Serve immediately.


Nutrition Information:

Quickview
352k Calories
11g Protein
11g Total Fat
49g Carbs
6% Health Score
Limit These
Calories
352k
18%

Fat
11g
18%

  Saturated Fat
6g
42%

Carbohydrates
49g
16%

  Sugar
3g
4%

Cholesterol
35mg
12%

Sodium
579mg
25%

Alcohol
0.77g
4%

Get Enough Of These
Protein
11g
24%

Selenium
40µg
58%

Manganese
0.7mg
35%

Phosphorus
229mg
23%

Vitamin K
17µg
17%

Vitamin B6
0.28mg
14%

Fiber
3g
14%

Vitamin B3
2mg
14%

Copper
0.25mg
12%

Calcium
120mg
12%

Magnesium
47mg
12%

Vitamin B2
0.18mg
11%

Zinc
1mg
10%

Vitamin B5
1mg
10%

Potassium
340mg
10%

Vitamin A
475IU
10%

Iron
1mg
7%

Folate
23µg
6%

Vitamin B1
0.08mg
5%

Vitamin C
3mg
4%

Vitamin D
0.37µg
2%

Vitamin E
0.34mg
2%

Vitamin B12
0.12µg
2%

covered percent of daily need
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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

When the employees of a restaurant attended a fire safety seminar, they watched a fire official demonstrate the proper way to operate an extinguisher. "Pull the pin like a hand grenade," he explained, "then depress the trigger to release the foam." Later an employee was selected to extinguish a controlled fire in the parking lot. In her nervousness, she forgot to pull the pin. The instructor hinted, "Like a hand grenade, remember?" In a burst of confidence she pulled the pin -- and hurled the extinguisher at the blaze.

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