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Cooking Light's Farfalle with Creamy Wild Mushroom Sauce

Caroline Russock
  • 20 minutes
  • Serves 8

INGREDIENTS

1 tbsp

Garlic

1/2 cup

Onion

2 tbsp

Parsley, fresh

1

Parsley, fresh

12 oz

Presliced exotic mushroom blend

1/3 cup

Shallots

1 lb

Farfalle

1/4 tsp

Black pepper, freshly ground

1 1/2 tsp

Salt

1 tbsp

Butter

1/2 cup

Parmigiano-reggiano cheese, grated fresh

2/3 cup

Whipping cream

1/4 cup

White wine or dry vermouth, dry