Hello, Readers! Look at me, sticking to my schedule! This week’s recipe is one that I teased back on my Eats By Sapna Instagram (go follow me at @eatsbysapna) back in May, and the recipe and pictures have been sitting in my phone since then. I had some leftover mushrooms and heavy cream, and decided to throw together a pasta, which I’m calling my Creamy Tomato and Mushroom Farfalle. This is a simple, very tasty pasta dish that is heavy like a baked ziti, but minus the extravagant amount of cheese. You can serve it on its own, with a side of steamed broccoli or green beans, or even with garlic bread. If you make this dish, please let me know what you think by leaving a review or comment, and subscribe to the flog for more content like this! Happy Cooking!
In my family, pasta is on the dinner menu once a week as it’s so quick and easy to make. After a while, you get tired of the repeating spaghetti and ravioli, and the change came for me in pasta shape and the addition of mushrooms. I normally don’t use Farfalle aka Butterflies, but I kind of had a “Why not?” mentality when crafting this recipe. Another difference in most of my pasta dishes is the texture of the sauce. This is partly due to my father, who has to have his tomato sauce completely smooth, and this sauce recipe mixed with heavy cream just does better smooth. I also added a Parmesan cheese and basil garnish to add to the garlic found in the pasta and to enhance the taste. I hope that you enjoy this recipe below, and come back for future recipes!
Creamy Tomato and Mushroom Farfalle
- Servings: 6
- Difficulty: easy
Ingredients
- 1 box of farfalle (butterfly) pasta
- 1- 14 oz can of pasta or marinara sauce (I puréed my sauce for a more smooth and creamy taste, but it isn’t required!)
- 4 quarts of water to cook pasta
- 3 tablespoons of oil, divided
- 1 large white onion, diced
- 1 – 24 oz package of mushrooms (baby bella or cremini), sliced
- 1 teaspoon of parsley
- 1 teaspoon of garlic powder
- 1 tablespoon of oregano
- 2 cloves of garlic, minced
- 2 teaspoons of granulated sugar for taste
- 1 tablespoon of crushed black pepper
- 1 teaspoon of sriracha
- salt to taste
- 1 cup of heavy cream
- 1 cup of shredded Parmesan cheese
- chopped basil for garnish
Directions
- Bring 4 quarts of water to a boil. Cook pasta according to directions on the box.
- Drain the water, and transfer pasta to another bowl. Add 1 tablespoon of oil and mix in so that the pasta doesn’t stick together.
- In the same pot where you cooked the pasta, heat 2 tablespoons of oil on HIGH for 30 seconds.
- Add in the minced garlic and sauté for 30 seconds. Then add in the diced onion and continue to sauté for about 3 minutes or until onions are translucent.
- Add in the sliced mushrooms and let sauté for another 3 minutes with a covered lid on HIGH.
- After 3 minutes, give the vegetables a stir, and put the lid back on and cook for another 3 minutes.
- 3 minutes later, remove the lid, and make sure the mushrooms are cooked down with some liquid remaining in the pot. Switch to LOW heat.
- Add in the whole can (pureed if you want to) of pasta or tomato sauce. Let it sit on HIGH heat for 2 minutes, and then switch the stove to LOW heat.
- Now it’s time for the spices! Add in the oregano, parsley, garlic powder, sriracha sauce, and crushed black pepper.
- Switch heat to MEDIUM, add in the heavy cream and stir.
- Add in the Parmesan cheese and stir to melt.
- Once the cheese has melted, add the pasta back into the pot, and mix to cover with sauce.
- Add your salt and sugar for taste if needed, and then add the basil on top as garnish. Serve warm and enjoy!