Three Mushroom Farfalle Recipe
Portobello, shiitake and button mushrooms tossed with romas, shallots and bow-tie pasta in sun-dried tomato pesto cream sauce
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the shallots and sauté for 2-3 minutes until they become translucent. Add the Portobello, shiitake, and button mushrooms and cook for about 5-7 minutes until they are tender.
- 3
Add Tomatoes and Sauce
Stir in the diced Roma tomatoes and cook for an additional 3-4 minutes. Then, add the sun-dried tomato pesto and heavy cream. Mix well and let it simmer for about 5 minutes until the sauce thickens slightly.
- 4
Combine Pasta and Sauce
Add the cooked farfalle pasta to the skillet and toss to combine, ensuring the pasta is well coated with the sauce. Season with salt and black pepper to taste.
- 5
Serve
Serve hot, garnished with grated Parmesan cheese.
