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

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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