Thursday, February 12, 2015

Creamy Mushroom Bowtie Pasta

My family and I like to eat 2 meatless meals a week, so I'm always looking for new recipes to try. I was so excited when I found this recipe on Pinterest. If you love Italian food, you should definitely try this!!

 2 cups of Bowtie Pasta
1/2 cup unsalted butter, divided
20 ounces of cremini mushrooms, sliced ( Any type will do)
1/2 cup finely chopped shallots ( about 2 large shallots)
1/3 cup of white cooking wine ( I like to add a little more depending on taste)
8 ounces of Fontina cheese, diced small ( Monterary Jack shredded cheese works great)
1/2 cup chopped parsley
Salt and freshly grounded pepper to taste


  1. Cook the pasta until al dente, according to the pacakage directions.
  2. Meanwhile, heat 2 table spoons of butter in a large skillet over medium-high heat.  Saute the mushrooms, stirring occassionally, 7 minutes.
  3. Add the shallots to skillet and cook until tender, about 5 minutes.  Add the wine; cook until the wine is reduced by half, about 3 minutes.  Stir in the remaining 4 tablespoons of butter and season with 1 teaspoon of salt.
  4. Reduce the heat to low and add the cooked pasta, cheese and parsley, tossing with the sauce until the pasta is covered and the cheese starts melting.  Season with salt and pepper to taste.

Recipe adapted from Brown eyed Baker

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