Farfalle With Wild Mushrooms Recipe

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Farfalle With Wild Mushrooms
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Ingredients
13
Count
Nutrition
705
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 425°. Cut 1 inch off the top of the garlic and set the head on a piece of aluminum foil, cut side up.
  2. Pour 1 teaspoon of the olive oil over the cut garlic, wrap it in the foil and roast for about 1 hour or until very tender.
  3. Squeeze the roasted garlic from the skins into a small bowl and mash well. Cover with plastic wrap.
  4. Meanwhile, on a rimmed baking sheet, toss the tomato wedges with 2 teaspoons of the olive oil and season with salt and pepper.
  5. Lay the tomato wedges on their sides and roast for about 30 minutes, or until tender and browned on the bottom. Using a spatula, transfer the tomatoes to a plate.
  6. In a small heatproof bowl, cover the porcini with the boiling water and set aside to soften, about 20 minutes.
  7. Remove the mushrooms from the liquid and rinse them under running water to remove any grit; reserve the liquid.
  8. In a large skillet, heat 2 tablespoons of the olive oil. Add the fresh mushrooms in an even layer, season with salt and pepper and cook over moderately high heat, without stirring, until deep brown on the bottom, about 4 minutes.
  9. Stir the mushrooms and continue to cook until tender, about 4 minutes longer. Transfer to a plate.
  10. Add the remaining 1 tablespoon of olive oil and the shallot to the skillet and cook over moderate heat until translucent, about 3 minutes. Add the Marsala and simmer until reduced by half.
  11. Pour in the reserved mushroom soaking liquid, stopping when you reach the grit at the bottom. Add the porcini and the roasted garlic puree.
  12. Cook the farfalle in a large pot of boiling salted water until al dente, about 10 minutes.
  13. Meanwhile, rewarm the roasted tomatoes and the mushroom sauce. Add the sautéed fresh mushrooms to the sauce, swirl in 1 tablespoon of the butter and season with salt and pepper.
  14. Drain the pasta and toss it with the remaining 1/2 tablespoon of butter. Add the mushroom sauce and toss well.
  15. Mound the pasta in 2 shallow bowls and top with the roasted tomato wedges, Parmesan shavings and basil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 705.39 Kcal (2953 kJ)
Calories from fat 432.24 Kcal
% Daily Value*
Total Fat 48.03g 74%
Cholesterol 48.17mg 16%
Sodium 714.62mg 30%
Potassium 952.4mg 20%
Total Carbs 47.13g 16%
Sugars 12.37g 49%
Dietary Fiber 4.94g 20%
Protein 24.7g 49%
Vitamin C 27.8mg 46%
Vitamin A 0.1mg 4%
Iron 97.8mg 543%
Calcium 500.1mg 50%
Amount Per 100 g
Calories 115.68 Kcal (484 kJ)
Calories from fat 70.89 Kcal
% Daily Value*
Total Fat 7.88g 74%
Cholesterol 7.9mg 16%
Sodium 117.2mg 30%
Potassium 156.19mg 20%
Total Carbs 7.73g 16%
Sugars 2.03g 49%
Dietary Fiber 0.81g 20%
Protein 4.05g 49%
Vitamin C 4.6mg 46%
Iron 16mg 543%
Calcium 82mg 50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.3
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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