When the weather gets cold, I start craving pasta, pasta, and more pasta (I fully blame this on my Italian mother). I don’t want to get stuck eating the same thing every night though, so I try to have a few recipes on hand that I can cycle through so that I don’t get sick of my delicious carbs.
Combining my love of mushrooms with my affinity of pasta, I tend to use this recipe a lot. This recipe does include whipping cream though, so I wouldn’t suggest making this a weekly staple. But it is a really easy and comforting meal.
Ingredients:
- 1 box uncooked farfalle pasta
- 1 tablespoon butter
- 1 package of each of the following: shiitake, cremini, portobello and oyster mushrooms (if your supermarket has an exotic mushroom blend, grab 2 of those. If some other mushroom is calling your name, feel free to sub), sliced
- ½ cup chopped onion
- 1/3 cup chopped shallots
- 1 tablespoon minced garlic
- 1 ½ teaspoons salt, divided
- Pepper, to taste
- ¼ cup dry white wine (I just used whatever white wine was on hand and open)
- 2/3 cup whipping cream
- ½ cup grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh parsley
