I normally try not to cook with heavy cream, unless it’s used for desserts. But this past week I had some leftover heavy cream in the fridge after making my husbands favorite for Father’s Day, Black Bottom Peanut Butter Mousse Pie. I did not want to waste it, so I decided to make this pasta dish…one of my favorites with heavy cream (my other favorite is Farfalle w/Creamy Broccoli Sauce).
This sauce is simple and tasty. It is composed of mushrooms, onions, and garlic all cooked into heavy cream and topped with some herbs – the perfect blend of flavors for the farfalle to absorb! Whenever I make this dish, I usually do all the prep-work ahead of time (i.e. washing, chopping, etc.) and make the actual dish fresh to serve because of the heavy cream inside the sauce.
For the gluten-free option, you can use any brand and shape gluten-free pasta you prefer.
Creamy pasta with savory mushrooms!
- 12 oz. Farfalle Pasta , or gluten-free pasta
- 1 tbsp butter , salted
- 1/2 cup white onion , finely chopped
- 12 shitake mushrooms or baby portabello mushrooms
- 2 cup heavy cream
- 4 garlic cloves
- dried thyme/sage
- fresh parsley , finely chopped
- Parmesan Cheese, grated , optional
Boil the pasta al dente in some salted water.
In a non-stick skillet, melt the butter on medium heat. Add the garlic and saute for 1 min until fragrant.
Cook the onions and mushrooms in the butter and garlic until they are both cooked through.
Add the heavy cream and let the sauce cook until it starts to thicken at a low simmer. Be sure to mix frequently.
Add the cooked pasta and mix to coat the pasta with the sauce.
Add salt/pepper to taste, some dried thyme or sage, and freshly chopped parsley. Mix and adjust herbs to taste.
Let the pasta cook for 5-10 minutes on low heat.
Top with fresh Parmesan cheese if you prefer and serve hot!