Creamy Mushroom and Wine Sauced Farfalle

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.


Recipes currently inspiring me:

The Quickest Biscuit – Blackberry Peach Cobbler at Pithy and Cleaver
Fresh Corn Pesto at The Ordinary Vegetarian
Tostones with Roasted Garlic Mayo at Closet Cooking

This entry was posted in Mushrooms, Pasta, Presto Pasta Night, Quick, Vegetarian, Wine. Bookmark the permalink.

7 Responses to Creamy Mushroom and Wine Sauced Farfalle

  1. katiez says:

    Anything with white wine is wonderful… Of course the cream and Parmesan are pretty good, too. Oh, and they mushrooms :-))

  2. Ruth Daniels says:

    Great dish Kirsten and thanks for sharing with Presto Pasta Night. I just started (yet again) South Beach Diet, so I'll have to bookmark this for sometime in the Fall.

  3. Sophie says:

    A classic pasta dish that never fails!!I so love my classics too!The dish looks tempting & ooh so appetizing too!Kisses from Brussels!

  4. Sarah S. says:

    Came by for the okra, and noticed this shout out, thanks girl 🙂

  5. Elizabeth says:

    That looks delicious!! I'm looking forward to having something like it when it gets a little cooler here. (There's something so festive about farfalle, isn't there?)

  6. Claudia says:

    This has lots of my favorite ingredients: wine, mushrooms, cream, cheese – how could it get better? Quick and easy too.

  7. Anonymous says:

    I came across this months ago and have made it twice, its great! I am a very picky eater but I love this. I thought I lost the site but lucky for me I never delete emails so I found the link in the email I had sent to someone.

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