FARFALLE PASTA WITH SPINACH, MUSHROOMS, AND CARAMELIZED ONIONS
Creamy Farfalle with Spinach, Mushrooms, and Caramelized Onions. The bow-tie pasta is perfectly matched with rich and buttery Parmesan sauce! Serve this easy meatless Italian meal as-is, or with grilled chicken! Satisfying and comforting dinner that a whole family will love!
Provided by Julia
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
- The onions should start to brown, but without burning.
- Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
- Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don't stick to the bottom of the pan or burn.
- In total, you should have cooked onions for 30 minutes.
- Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
- Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.
- Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
- Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
- Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
- Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
- Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
- Add caramelized onions back to the skillet with the pasta sauce.
- Cook pasta according to package instructions. Drain.
- Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
- If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
- Serve with more shredded parmesan cheese sprinkled on top.
Nutrition Facts : Calories 511 kcal, Carbohydrate 58 g, Protein 22 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 761 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving
CREAMY MUSHROOM FARFALLE
Enjoy a meatless Italian dinner night with this Creamy Mushroom Farfalle. The bowtie shape of the farfalle pasta perfectly soaks up the rich and velvety mushroom sauce in this simple-to-make comfort dish.
Provided by SideChef
Categories Pasta Quick and Easy Vegetarian Meals for Two Pescatarian Weeknight Dinners Quick Shellfish-Free Full Meal SideChef Original Egg-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Prepare Cremini Mushroom (700 gram) by removing the stems and saving for vegetable stock, chop the tops into quarters.
- Finely chop Shallot (2) and Garlic (6 clove), then set aside.
- Heat Olive Oil (60 milliliter) over medium-high heat and add mushrooms, being careful not to overcrowd the pan. Toss them every 5 minutes and allow to brown for up to 20 minutes.
- Add shallots and garlic and continue to cook. If the pan seems too dry, add an additional splash of oil.
- While the mushrooms finish cooking, boil a pot of water. Once boiling, generously salt the water and cook the Farfalle Pasta (250 gram) according to package directions. When pasta is done, drain and set aside.
- Deglaze the pan with Dry White Wine (60 milliliter) and then add Heavy Cream (160 milliliter). Add the pasta and Fresh Parsley (15 gram) to pan and mix to combine. Add Salt (to taste) and Ground Black Pepper (to taste).
- Serve your mushroom farfalle garnished with Fresh Parsley (10 gram) and Parmesan Cheese (25 gram).
Nutrition Facts : Calories 568 calories, Protein 16.2 g, Fat 30.4 g, Carbohydrate 58.3 g, Fiber 4.7 g, Sugar 6.8 g, Sodium 182.9 mg, SaturatedFat 12.3 g, TransFat 0 g, Cholesterol 57.5 mg, UnsaturatedFat 11.9 g
CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.
CREAMY MUSHROOMS
My friend gave me this recipe. Tender mushrooms in creamy sauce! Serve over warm biscuits, rice or pasta.
Provided by sal
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 9.1 g, Cholesterol 36.6 mg, Fat 13.3 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 8.3 g, Sodium 264.5 mg, Sugar 4.3 g
FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE
This is a recipe which we have used for those who do not eat meat here at the home. I found this on the Barilla web site. It is really very good and creamy.
Provided by Manami
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a 2 qt saucepan over medium heat.
- When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
- Gradually whisk in the milk.
- Bring the sauce to a simmer.
- Simmer for 2 minutes, whisking constantly.
- Remove from the heat.
- Add the Gorgonzola and stir until melted.
- Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
- Set aside and cover to keep warm.
- Heat the oil in a heavy large skillet over medium heat.
- Add the mushrooms and sauté until tender and golden, about 12 minutes.
- Stir in the peas.
- Season to taste with salt and pepper.
- Cook farfalle according to pkg directions and drain.
- Transfer the pasta to a large bowl.
- Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
- Season the pasta with salt and pepper, if needed and top with chopped chives.
Nutrition Facts : Calories 825.9, Fat 33.2, SaturatedFat 14.9, Cholesterol 57.1, Sodium 567.9, Carbohydrate 100.9, Fiber 5, Sugar 12.1, Protein 31.6
FARFALLE WITH CREAMY WILD MUSHROOM SAUCE
Make and share this Farfalle With Creamy Wild Mushroom Sauce recipe from Food.com.
Provided by Mooseybear
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, omitting salt, drain.
- In a large nonstick skillet, melt the butter over medium high heat.
- Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
- Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
- Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
- Remove from heat.
- Add pasta, cream, cheese, and parsley. Toss gently to coat.
- Stir in remaining salt.
Nutrition Facts : Calories 339.9, Fat 11.2, SaturatedFat 6.5, Cholesterol 34.6, Sodium 545.8, Carbohydrate 47.5, Fiber 2.5, Sugar 2.2, Protein 11.4
CREAMY FARRO WITH CRISPY MUSHROOMS AND SOUR CREAM
Similar in texture to a risotto (without the constant stirring), this creamy, saucy farro is about half the work, with almost no technique required. While the porridgelike texture is a delight all on its own, the meaty, golden brown mushrooms and frizzled leeks are the real reason you are here. Using plenty of olive oil to make sure the mushrooms crisp and brown without sticking will be the secret to success in that department.
Provided by Alison Roman
Categories dinner, weekday, grains and rice, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
- Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there's another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
- Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
- Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
- Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.
CREAMY MUSHROOMS
So simply prepared yet so satisfyingly good, these thinly sliced mushrooms are creamy, mild and comforting.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well., In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.
Nutrition Facts : Calories 257 calories, Fat 16g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 738mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
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- Farfalle with Spinach, Mushrooms, Caramelized Onions. Does meatless mean boring? Definitely not, and this dish is proof! Farfalle noodles are tossed with spinach, mushrooms, caramelized onions, and a rich parmesan cream sauce.
- Farfalle with Creamy Bacon Sauce. This dish had me at cream and bacon. You absolutely cannot go wrong with that combination! It’s the embodiment of indulgence.
- Farfalle with Fresh Salmon. I can’t get enough of how hearty yet light and refreshing this dish is. It has such lovely flavors, you can tell it’s good for you.
- Farfalle with Tuna Sauce. Upgrade canned tuna and a bag of frozen peas and turn them into a delectable pasta sauce. This recipe might call for mainly economical ingredients, but you’ll level them up with a splash of white wine.
- Farfalle with Tomatoes, Onion, and Spinach. How about a refreshing Mediterranean meal, for a change? This recipe creates a gorgeous platter of bright colors and epic flavors and textures.
- Farfalle with Chicken and Roasted Garlic. Move over Cheesecake Factory! This copycat recipe of their chicken and roasted garlic is way better. Farfalle pasta is tossed with a creamy sauce, mushrooms, sun-dried tomatoes, bacon, and cheese.
- Farfalle with Zucchini. Here’s another refreshing, veggie-filled pasta dish you’ll surely enjoy. Farfalle, zucchini, cherry tomatoes, and onions are coated with a white wine olive oil sauce.
- Creamy Cheese Farfalle. This cheesy farfalle is the stuff of umami dreams! It’s loaded with butter, milk, and cheddar cheese, so to say it’s rich and creamy is an understatement.
- Grilled Chicken and Pesto Farfalle. Pesto and chicken together in one! This is one healthy yet tasty dish you’ll crave again and again. To make things easier, you don’t have to make pesto from scratch.
- Instant Pot Beef and Bowtie Pasta. This pasta is the only reason you need to get an Instant Pot. Try it once, and you’ll want it in your life forever.
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