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 Farfalle
2 large onions
1 small leek
6 cloves garlic
600g chestnut mushrooms
200ml double cream
2tbsp ground almonds
4tbsp fresh parsley
Lots of black pepper
350g wholemeal farfalle (pasta bows)
- Finely chop the onion, leek, and garlic, and saute in a little butter, until soft.
- Chop the mushrooms, and add to the pan with the onions. Continue to saute over a low heat until the mushrooms are cooked.
- Add the cream, ground almonds, spices, and parsley, and season generously with black pepper.
- Simmer the sauce over a low heat, and meanwhile, cook the pasta according to the instructions on the packet (mine took 15 minutes).
- Serve with extra parsley to garnish.
Hosted by Cate @ Cate's Cates