https://youtube.com/watch?v=-RF59P6UYIg%3Frel%3D0%22+allowfullscreen%3E%3C
Farfalle Pasta with Sauteed Mushrooms and Thyme
Servings:
4-6 |
Prep:
12 mins |
https://youtube.com/watch?v=-RF59P6UYIg%3Frel%3D0%22+allowfullscreen%3E%3C
Farfalle Pasta with Sauteed Mushrooms and Thyme
Servings:
4-6
Prep:
12 mins
Farfalle Pasta with Sauteed Mushrooms and Thyme
Servings:
4-6
Prep:
12 mins
Ingredients
Ingredients
- 1 lb (500 g) farfalle or bow pasta
- 2 Tbsp (25 mL) butter
- 2 Tbsp (25 mL) canola oil
- 4 green onions, chopped
- 3 cloves garlic, minced
- 1 lb (500 g) fresh white OR crimini mushrooms, sliced
- 1 tsp (5 mL) thyme
- 1 1/4 cups (300 mL) chicken broth
- 1/2 cup (125 mL) half and half cream (10 %)
- 1 Tbsp (15 mL) lemon juice
- Salt and freshly ground pepper
- 1/2 cup (125 mL) Parmesan cheese
- 2 Tbsp (25 mL) chopped fresh parsley
Method
- In large pot of boiling water, cook farfalle. Drain. Cover. Set aside.
- Meanwhile, in fry pan melt butter with oil over medium heat.
- Add green onions and garlic. Cook 3-4 minutes.
- Add mushrooms. Cook, stirring occasionally until softened, about 5 minutes.
- Add thyme. Cook 1 minute until fragrant.
- Transfer mushrooms to bowl. Set aside.
- In same fry pan add chicken broth. Bring to boil, scraping up browned bits. Take off heat.
- Add cream and lemon juice.
- Season with salt and pepper.
- To pasta pot add mushrooms, chicken broth mixture, Parmesan cheese and parsley. Mix well.
- Heat over medium-low for 2 minutes or until most of liquid is absorbed. Serve immediately.