Mushroom and Pea Farfalle
This Mushroom and Pea Farfalle is the definition of an easy weeknight dinner packed with mushrooms and peas smothered in a delicious creamy butter sauce.
Add grilled chicken or leftover rotisserie chicken to this Mushroom and Pea Farfalle for a whole new dinner! Weeknights are busy enough. Why not take one less worry off your list.
Mushroom and Pea Farfalle
Yield:
Serves 6
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Ingredients
For the Sauce:
- 3 cups chicken stock
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
For the Pasta:
- 1 pound farfalle pasta, cooked according to the package directions
- 4 tablespoons butter
- 1 (8 ounce) package crimini baby bella mushrooms, sliced
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- 1 cup frozen green peas
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
Instructions
For the Sauce:
- Pour chicken stock in a medium saucepan and bring to a boil.
- Add the butter and flour to a small bowl, use a fork to combine the butter and flour.
- Add to the hot stock.
- Whisk until thick and creamy.
- Add salt and pepper.
- Set aside.
For the Pasta:
- Cook pasta according to the package directions.
- Melt butter in a large skillet.
- Add mushrooms to the melted butter, cook 10 minutes, add garlic and salt.
- Cook an additional 5 minutes or until mushrooms are a golden brown. Caution Do Not brown the garlic.
- Turn off heat and add the cooked pasta, sauce and peas to the skillet.
- Stir to combine, sprinkle with fresh parsley and add the remaining 1/2 teaspoon of salt.
Optional: Serve with grilled chicken.
Notes
This recipe is from Lady Behind The Curtain
MORE PASTA RECIPES
1. CHICKEN CACCIATORE 2. APPLE AND CHEESE PENNE PIE 3. BOLOGNESE
Another lovely recipe. Thanks so much.