Monday, 22 October 2012

Creamy Mushroom Farfalle

Farfalle has been my favorite pasta shape since I was very young - it's pretty, plus you get loads of surface area to mop up any stray sauce. I wanted to create something with rich, warm, autumnal flavours, and mushrooms are perfect at this time of year. It would have been even better if we'd been out to pick them ourselves, but alas, not this time.

If you're cooking for someone with a nut allergy, you could skip out the almonds, but they do give a nice texture to the sauce.

Creamy Mushroom Pasta

Creamy Mushroom Farfalle
Serves 4

2 large onions
1 small leek
6 cloves garlic
600g chestnut mushrooms
200ml double cream
2tbsp ground almonds
½tsp cinnamon
½tsp nutmeg
4tbsp fresh parsley
Lots of black pepper
350g wholemeal farfalle (pasta bows)

  1. Finely chop the onion, leek, and garlic, and saute in a little butter, until soft.
  2. Chop the mushrooms, and add to the pan with the onions. Continue to saute over a low heat until the mushrooms are cooked.
  3. Add the cream, ground almonds, spices, and parsley, and season generously with black pepper. 
  4. Simmer the sauce over a low heat, and meanwhile, cook the pasta according to the instructions on the packet (mine took 15 minutes).
  5. Serve with extra parsley to garnish.

Hosted by Cate @ Cate's Cates


Rachel said...

I like the look of this one! Creamy mushroom sauces are also good because they make a very strong, "meaty" sauce without requiring meat. I'm not vegetarian, but that means I have all the variety of meat and meat-free dishes. For a picky eater, the wider variety I can pick from, the better!

Mademoiselle Poirot said...

Mmmm, that looks good! Mushrooms seem just really right in autumn and pasta is always right ;-) Hope you're well, have a good week xo

Stephanie V said...

Mushrooms really amp the yum factor on this recipe! Another one for the 'definitely try' page. Thanks.

Velva said...

I enjoy farfalle shaped pasta too. This looks delightful. It is rich and earthy.

Love it.


rosaria williams said...

This is a wonderful dish, Rachel!

becky said...

Oh, if only I could...

Charlotte Klein said...

Oh, I love farfalle, too! This looks like a great recipe. Do you think there's something vegan I could substitute the double cream with? Not sure soy would do the trick... maybe almond milk?

Anonymous said...

You had me at creamy. And mushrooms. This looks absolutely delicious!

Stephen said...

This looks great. I'm going to make this Saturday for my partner. Like the thought of almonds and mushrooms and cream. I've emailed myself the page. Thanks

Andrea said...

Hello from St. Louie. Stopping in from SITS. This looks delicious. I love cooking with mushrooms

Shannon Breen said...

Sounds absolutely delicious! Love any thing creamy.

Stopping over from SITS Sharefest. :)

Catherine said...

What a gorgeous recipe! I was actually dreaming about mushrooms of all sorts last night... this may be the dish I'm craving!

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