Farfalle with Forest Mushrooms, Peas, and Parsley

Name: Farfalle with Forest Mushrooms, Peas, and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Melt butter in large deep skillet over medium-high heat.
2
Add garlic and shallots; saute 1 minute.
3
Add shiitake and crimini mushrooms and saute 5 minutes.
4
Add chanterelles; saute until all mushrooms are tender, about 5 minutes longer.
5
Add wine and boil until reduced by half, about 5 minutes.
6
Add cream and simmer until liquid is reduced to sauce consistency, stirring occasionally, about 5 minutes.
7
Stir in peas and parsley.
8
Remove from heat.
9
Season sauce with salt and pepper.
10
Cover to keep warm.
11
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
12
Drain, reserving 1 cup pasta cooking liquid.
13
Return pasta to pot.
14
Add mushroom sauce to pasta and toss to coat, moistening with reserved pasta cooking liquid, if necessary.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup (1/2 stick) butter, 4 large garlic cloves, minced, 3 shallots, chopped, 12 ounces shiitake mushrooms, stemmed, quartered, and more.

Yes, Farfalle with Forest Mushrooms, Peas, and Parsley falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!