MEATLESS MONDAY! Today is just one of those days….The farfalle pasta that is used for this luscious mushroom cream sauce is the perfect noodle to collect the sauce in every nook & cranny! It’s simple to make and so quick you’ll be out of the kitchen and at the table in no time! ENJOY!
Farfalle with Mushroom Cream Sauce
1 lb box Farfalle pasta
1 tablespoon extra virgin olive oil
1 lb cremini mushrooms, rinsed & patted dry, diced
1 tablespoon fresh thyme leaves
1 teaspoon salt
fresh ground pepper (to taste)
1 yellow onion, diced
3 garlic cloves, minced
1/4 cup brandy
1 1/2 cup vegetable stock
1 cup heavy cream
grated Parmesan Romano cheese
Cook Farfalle pasta as directed; drain then put pasta back into pot; cover and set aside. In a large skillet, heat olive oil and butter on medium to medium-high. Add mushrooms and cook 8 minutes, stirring often.
Toss in fresh thyme, salt, pepper, onions and garlic and cook 3 minutes. Stir in the brandy and cook for one minute.
Stir in 1/2 cup vegetable broth and cook for another minute.
Using a spoon, put the cooked mushroom mix and the broth into a food processor or a blender and process until smooth. Pour back into the skillet, add the remaining 1 cup chicken broth and the heavy cream. Stir to combine. Bring the heat up to a boil and toss in the cooked pasta. Stir to coat.
Serve in bowls and sprinkle with Parmesan Romano cheese.