This summer in Los Angeles has been unusually cool, not that I’m complaining! The sun is plenty hot enough so that having the shade temperature in the low 70s is heaven. It just means that I’m craving warming food in the evening when the semi-desert chill of this climate descends. Enter creamy pasta dishes!
This is a quick, wine sauce recipe that looks gourmet but is really simple; saute onions, garlic and mushrooms, add white wine and reduce and stir in some cream and voila, gorgeous sauce for pasta! Of course, adding parmesan is de rigor, regardless if this is a French-style sauce (the wine reduction and all). But the parmesan adds that extra creamy goodness so don’t be afraid to add more if you like!
I’ll be sending this to Katie at Thyme for Cooking for Presto Pasta Nights. If you want to play too, send your submission by next Thursday to Katie of Thyme for Cooking at thyme2 (at) gmail (dot) com and cc ruth (at) 4everykitchen (dot) com. Check back this coming Friday for the full roundup.
Creamy Mushroom and Wine Sauced Farfalle
1/2 onion, diced
3 cloves garlic, minced
10-12 cremini mushrooms, rough chopped
2 tablespoons olive oil
1 cup white wine (chardonnay, soave)
1/2 cup cream
1 tablespoon parsley, minced
3 tablespoons parmesan cheese, finely grated
1/2 lb farfalle pasta
Saute onion and garlic in olive oil over medium heat until just translucent. Add mushrooms and cook 7-10 minutes until they give up most of their juice and the pan begins to go dry. Deglaze the pan with the white wine and bring to low boil, cooking for 3-5 minutes until wine is reduce by 2/3 thirds. Turn heat down to simmer and add cream and simmer to thicken, 2-3 minutes. Keep on low until pasta is cooked; season with salt and pepper. Cook pasta as directed and drain well. Add to sauce and toss to coat well. Add cheese and parsley and adjust for salt and pepper.
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