Print

Creamy Mushroom Farfalle Pasta

Print Recipe

Tender farfalle pasta coated in a velvety garlic cream sauce with golden sautéed mushrooms—rich, earthy, and comforting, this easy one-pan dish comes together in under 30 minutes.

Ingredients

Scale
  • 8 oz (225g) farfalle pasta
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 cups sliced mushrooms (cremini or button)
  • 3 garlic cloves, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 1/4 teaspoon dried thyme (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook farfalle in a large pot of salted boiling water according to package instructions. Reserve 1/4 cup pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil and butter over medium heat. Add mushrooms and sauté for 6–8 minutes until golden and softened.
  3. Add garlic and thyme (if using), and cook for 1 minute more until fragrant.
  4. Pour in cream and bring to a simmer. Stir in Parmesan cheese and season with salt and pepper.
  5. Add the cooked pasta to the sauce, along with a splash of reserved pasta water if needed to loosen the sauce. Toss until evenly coated.
  6. Garnish with freshly chopped parsley and a crack of black pepper. Serve warm.

Notes

  • Use a mix of mushrooms like shiitake or oyster for deeper flavor.
  • For a lighter version, substitute half-and-half for heavy cream.
  • Leftovers can be stored in the fridge for up to 2 days and reheated gently.

Nutrition

Keywords: creamy mushroom pasta, farfalle with mushrooms, vegetarian pasta, garlic cream sauce, one-pan pasta

Find it online: https://epicrecipebox.com/creamy-mushroom-farfalle-pasta/