This creamy bow tie (farfalle) pasta is built around properly browned mushrooms, restrained seasoning, and a cream sauce that coats the pasta without becoming heavy. Portobello and shiitake mushrooms give the dish structure, depth, and savory flavor.
Bow Ties with Mushrooms
A creamy mushroom bow tie (farfalle) pasta with portobello mushrooms, shiitakes, white wine, cream, black pepper, and sage.
Ingredients
- 3 tablespoons olive oil divided
- 1 cup finely chopped onion
- 2 teaspoons minced garlic
- 12 ounces bow tie pasta farfalle
- 8 ounces portobello mushrooms coarsely chopped
- 8 ounces shiitake mushrooms coarsely chopped
- 1/2 cup dry white wine
- 1 1/2 cups heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon thinly sliced fresh sage or 1 teaspoon dried sage
Instructions
- Bring a large pot of salted water to a boil. Cook the bow ties until just al dente. Reserve a small amount of pasta water before draining.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for about 6 minutes, until softened but not browned. Add the garlic and cook for 30 seconds. Remove the onion mixture from the skillet and set aside.
- Add the remaining olive oil to the skillet. Add the mushrooms in an even layer and cook undisturbed briefly before stirring. Cook for about 8 minutes, until the mushrooms release their moisture and the edges begin to brown.
- Return the onion mixture to the skillet. Add the white wine and simmer until reduced by roughly half.
- Stir in the cream, salt, and black pepper. Bring just to a gentle boil, then reduce the heat and simmer until slightly thickened and able to coat the pasta.
- Add the drained pasta and sage. Toss until evenly coated. Loosen lightly with reserved pasta water if needed. Serve immediately.
Notes
- Portobello mushrooms provide structure and browning; shiitake mushrooms add deeper savory flavor.
- Cut the mushrooms coarsely so they remain distinct in the finished pasta.
- The sauce should coat the pasta lightly rather than pool heavily in the bowl.
- Fresh sage gives the cleanest finish, though dried sage works well for pantry cooking.
- This pasta is best served immediately. It can be reheated, but the sauce will tighten after refrigeration.
Leave a Reply