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Creamy Farfalle Pasta w/Mushrooms (contains dairy, gluten-free option)

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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.

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5 from 1 vote
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Creamy Farfalle Pasta w/Mushrooms
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Creamy pasta with savory mushrooms!

Course: Main Dish
Cuisine: Italian, Pasta
Keyword: creamy pasta recipe, mushroom pasta
Servings: 6 servings
Calories: 518 kcal
Author: Anjali Lalani
Ingredients
  • 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
  • salt/pepper
  • Parmesan Cheese, grated , optional
Instructions
  1. Boil the pasta al dente in some salted water.
  2. In a non-stick skillet, melt the butter on medium heat. Add the garlic and saute for 1 min until fragrant.
  3. Cook the onions and mushrooms in the butter and garlic until they are both cooked through.
  4. Add the heavy cream and let the sauce cook until it starts to thicken at a low simmer. Be sure to mix frequently.
  5. Add the cooked pasta and mix to coat the pasta with the sauce.
  6. Add salt/pepper to taste, some dried thyme or sage, and freshly chopped parsley. Mix and adjust herbs to taste.
  7. Let the pasta cook for 5-10 minutes on low heat.
  8. Top with fresh Parmesan cheese if you prefer and serve hot!
Nutrition Facts
Creamy Farfalle Pasta w/Mushrooms
Amount Per Serving
Calories 518 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g119%
Cholesterol 113mg38%
Sodium 53mg2%
Potassium 340mg10%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 1225IU25%
Vitamin C 2.9mg4%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Kajal says

    April 16, 2014 at 2:17 PM

    I made this pasta today since I had most of the ingredients. Turned out very tasty and my 12 year old just loved and relished it thoroughly. It was easy and quick to make it. Thanks Anjali. Please continue posting the recipes. I always check the recipes in your web site.
    Reply

    • anjali says

      April 16, 2014 at 10:37 PM

      Thanks so much! So glad your family loved it, even more so that your 12 year old loved it! Another great Italian Dish is Cacio e Pepe (with spaghetti squash or pasta, or both!). Also try the Spaghetti Squash & Spinach Casserole or Brown Rice Cheese Casserole as alternates to Pasta! Spaghetti Squash is really easy to cook and tastes great!
      Reply

  2. Cristina says

    February 7, 2015 at 6:28 PM

    Hey, so I found in a healthy shop some gluten free pasta with corn flour. They are cute, for kids, I guess, they were shaped as ducks :) And there were ones with letters of the alphabet these are for soup, haha. I was wondering if I could use duck shaped pasta for this recipe? Considering they were the only ones I found that were cheap. In my country you can't find gluten free past that is not "out of this world" pricey.
    Reply

    • anjali says

      February 8, 2015 at 10:27 PM

      Hi! =) yes of course you can use duck shaped pasta in this recipe (my kids would actually love it!). I've never had GF pasta made out of corn flour so not sure how it tastes, but let me know! I've only used brown rice pasta and quinoa pasta, although I think the quinoa pasta has mostly corn flour in it.Let me know how it turns out! This is one of my favorite pastas!
      Reply

    • anjali says

      June 17, 2019 at 11:35 PM

      So this is a super old recipe, before I went vegan. I've slowly been going back to update/re-trial old recipes to make them vegan. I have yet to do that with this recipe. But looking at it, yes...I would make a thin cashew cream (cashews blended well with water), and use that as the vegan heavy cream sub and it should work well. I'll put this on my list to update. Thank you! Let me know if you need more help making the cashew cream.
      Reply

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