Description
Comforting and elegant bowtie pasta tossed with sautéed garlic, mushrooms, and onions in a rich heavy cream sauce. Flavored with dried thyme or sage and fresh parsley, optionally topped with Parmesan cheese for a simple yet delicious meal.
Ingredients
12 oz farfalle pasta (or gluten-free substitute)
1 tablespoon salted butter
½ cup finely chopped white onion
12 shiitake or baby portabello mushrooms, sliced
2 cups heavy cream
4 cloves garlic, minced
½ teaspoon dried thyme or sage
Fresh parsley, finely chopped
Salt and black pepper, to taste
Grated Parmesan cheese, optional
Instructions
Cook pasta al dente in salted boiling water according to package instructions; drain and set aside.
Melt butter in a non-stick skillet over medium heat. Add garlic and sauté 1 minute until fragrant.
Add chopped onion and mushrooms; cook until softened and cooked through.
Pour in heavy cream and bring to a low simmer. Stir frequently until sauce thickens slightly, about 5-10 minutes.
Add cooked pasta to skillet and toss to coat evenly with sauce.
Season with salt, pepper, dried thyme or sage, and mix in freshly chopped parsley. Adjust herbs to taste.
Let pasta cook on low heat for 5-10 minutes to allow flavors to meld and sauce to thicken further.
Serve hot, topped with freshly grated Parmesan if desired.
Notes
Don’t overcook pasta.
Use mix of mushrooms for depth of flavor.
Stir sauce frequently to prevent burning,
ensure even thickening.
Adjust garlic and herbs to your preference.
Freshly grated Parmesan adds a nice umami touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Pasta
- Method: Sautéing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 32
- Fiber: 3
- Protein: 14
Keywords: creamy mushroom pasta, farfalle with mushrooms, sage mushroom pasta, parmesan mushroom sauce, elegant pasta dinner