Creamy Mushroom Pasta

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

This creamy mushroom pasta is a deliciously comforting dish that comes together quickly—perfect for busy nights when you need dinner on the table soon.

Ingredients

1 pound farfalle pasta
2 tablespoons olive oil
1 shallot, minced
14 ounces mushrooms, cleaned and sliced
2 cups arugula salad, washed
½ cup dry white wine
black pepper, to taste
salt, to taste
½ cup Parmigiano Reggiano, grated

US - Metric

Instructions

Bring a large pot of salted water to a boil and cook the pasta to al dente per the manufacturer's instructions.
In a large skillet, heat two tablespoons of the olive oil. Add the sliced mushrooms and sauté for 3 to 4 minutes until lightly browned
Add the minced shallots and cook until translucent. Add the wine and deglaze. Season with salt and pepper to taste.
Save a cup of boiling water for the pasta and drain the farfalle pasta.
Add the pasta to the mushroom skillet and fold in the arugula salad. Toss to combine well. Pour some of the cooking water to ensure it is nice and creamy. Add half of the Parmigiano Reggiano, and give it another quick stir
Serve in a pasta bowl and sprinkle with the remaining cheese.

Equipment

Notes

- Use good quality olive oil to prepare this dish as it adds lots of flavor to your dish.

- If you do not have farfalle pasta, you can use any tubular shape that holds the sauce, such as penne, rotini, or rigatoni.

- Whatever past you select, make sure you cook them at dente or a couple of minutes before it is done according to the manufacturer's packaging.

- I enjoy the flavor of baby Bella mushrooms. Do feel free to use shiitake, chanterelle, or crimini. The taste will vary with each, but that is where all the fun of cooking lies.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.