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

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

  1. In large pot of boiling water, cook farfalle. Drain. Cover. Set aside.
  2. Meanwhile, in fry pan melt butter with oil over medium heat.
  3. Add green onions and garlic. Cook 3-4 minutes.
  4. Add mushrooms. Cook, stirring occasionally until softened, about 5 minutes.
  5. Add thyme. Cook 1 minute until fragrant.
  6. Transfer mushrooms to bowl. Set aside.
  7. In same fry pan add chicken broth. Bring to boil, scraping up browned bits. Take off heat.
  8. Add cream and lemon juice.
  9. Season with salt and pepper.
  10. To pasta pot add mushrooms, chicken broth mixture, Parmesan cheese and parsley. Mix well.
  11. Heat over medium-low for 2 minutes or until most of liquid is absorbed. Serve immediately.

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