Whole Wheat Bow-Ties with Mushroom Cream Sauce
Makes 4 servings
8 oz. uncooked whole wheat bow-tie pasta
1/2 tablespoon butter
6 oz. wild mushroom blend
1/3 cup chopped onion
1/4 cup finely chopped shallots
1/2 tablespoon minced garlic
3/4 teaspoon salt, divided
1/8 teaspoon black pepper
1/8ish cup dry white wine (I used Pinot Gris)
1/3 cup heavy cream or half and half
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh parsley
1. Cook pasta according to directions on the package.
2. While pasta is cooking, heat the butter in a pan over medium-high heat. Add mushrooms, onions, shallots, garlic, 1/2 tsp salt and pepper. Cook until liquid evaporates.
3. Add wine and stir until liquid evaporates. Remove from heat.
4. Toss veggies with cream, pasta, cheese, remaining salt and parsley. Serve warm.