Best Farfalle With Forest Mushrooms Peas And Parsley Recipes

Farfalle With Mushrooms and Peas image

Provided by ratherbeswimmin

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 (16 ounce) package farfalle pasta
2 tablespoons olive oil
1 teaspoon chopped garlic
2 lbs assorted sliced mushrooms (shiitakes, buttons, or criminis)
1 teaspoon fresh thyme
1/2 cup chicken broth or 1/2 cup vegetable broth
1/2 cup frozen peas
1/2 teaspoon kosher salt
1/2 cup grated parmesan cheese, plus more for serving

Steps:

Heat a large pot of water to boiling, add salt and farfalle; cook until al dente.
Meanwhile, in a big skillet, heat the oil over medium heat.
Add in the garlic, mushrooms, and thyme; saute for 1 minute.
Add in the broth; simmer over med-low heat, stirring occasionally.
When you add the pasta to the boiling water, add the peas and salt to the mushroom mixture.
When the pasta is cooked, drain it briefly, allowing some of the water to cling to the noodles, and return it to your warm pot over low heat.
Add in the mushroom-pea mixture and the Parmesan cheese; stir together until heated through.
Taste and adjust seasoning with salt/pepper.
Serve immediately, topped with additional Parmesan cheese.

Nutrition Facts : Calories 303.2, Fat 6.5, SaturatedFat 1.8, Cholesterol 5.5, Sodium 271, Carbohydrate 48, Fiber 3.4, Sugar 3.5, Protein 14.1

Farfalle with Forest Mushrooms, Peas, and Parsley image

Yield Makes 12 servings

Number Of Ingredients 11

1/4 cup (1/2 stick) butter
4 large garlic cloves, minced
3 shallots, chopped
12 ounces shiitake mushrooms, stemmed, quartered
12 ounces crimini mushrooms, quartered
12 ounces chanterelle or crimini mushrooms, quartered
1 1/4 cups dry white wine
1 1/2 cups whipping cream
2 cups frozen peas
2/3 cup chopped fresh parsley
1 1/4 pounds farfalle (bow-tie pasta)

Steps:

Melt butter in large deep skillet over medium-high heat. Add garlic and shallots; sauté 1 minute. Add shiitake and crimini mushrooms and sauté 5 minutes. Add chanterelles; sauté until all mushrooms are tender, about 5 minutes longer. Add wine and boil until reduced by half, about 5 minutes. Add cream and simmer until liquid is reduced to sauce consistency, stirring occasionally, about 5 minutes. Stir in peas and parsley. Remove from heat. Season sauce with salt and pepper. Cover to keep warm.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
Add mushroom sauce to pasta and toss to coat, moistening with reserved pasta cooking liquid, if necessary.