Easy Farfalle With Mushroom Ragout |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 7 |
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Farfalle is simply bow-tie pasta. This is a quick to prepare, satisfying pasta dish that I have served many times for dinner. My family loves it. Ingredients:
1 tablespoon butter |
2 tablespoons extra virgin olive oil |
1 1/2 lbs cremini mushrooms, sliced 1/2 inch thick (may substitute white mushrooms) |
1 teaspoon dried thyme |
1 (14 1/2 ounce) can chopped tomatoes, with juice |
1/2 cup white wine |
1 can condensed cream of mushroom soup |
1/2 cup milk |
salt and pepper, to taste |
1 lb farfalle pasta, cooked al dente,drained,tossed with |
2 tablespoons olive oil, and kept warm |
2 tablespoons chopped fresh italian parsley |
1/4-1/2 cup fresh shredded parmesan cheese |
Directions:
1. Add butter and olive oil to a large skillet over medium-high heat; let butter melt.
2. Add mushrooms and thyme; stir and cook mushrooms for 4-5 minutes or until they begin to get soft.
3. Add the tomatoes and juice; lower heat to medium; simmer for about 5 minutes or until their juices begin to evaporate.
4. Add in the wine; bring to a boil; boil for 2 minutes.
5. In a small bowl, add the soup and milk; whisk to combine.
6. Add soup mixture to the mushrooms; stir to combine and bring to a boil.
7. Season with salt and pepper if needed to taste.
8. Toss the warm mushroom sauce and warm pasta.
9. Serve on individual plates; sprinkle parsley and parmesan cheese on top for garnish.
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