Serious Eats: Recipes

Cooking Light's Farfalle with Creamy Wild Mushroom Sauce

[Photograph: Oxmoor House]

As always with our Cook the Book feature, we have five (5) copies of Cooking Light The Complete Quick Cook to give away this week.

At first glance this Farfalle with Creamy Wild Mushroom Sauce from Bruce Weinstein's and Mark Scarbrough's Cooking Light The Complete Quick Cook just looks like a great plate of pasta but upon further inspection, the recipe reveals two great tips for time-saving meal prep.

Why you should make this: First off, being able to put together a great sauce in the time it takes for a pot of water to boil and pasta to cook is a skill that every time-pressed cook should learn, and this farfalle recipe is a great one to have under your belt.

Secondly, using a pre-sliced exotic mushroom blend saves precious time by eliminating the washing and slicing part. Sure you're still going to have to dice some onion, shallots, and garlic, but that will go much quicker than washing, drying, and cutting a whole load of fancy 'shrooms.

Once you've got your onions and mushrooms sautéed and reduced with a glug of white wine, your pasta is ready to be drained, added to the pot, tossed with cream, Parmesan, and parsley, and ready to go. See? A lovely, earthy plate of pasta ready to eat in the time that it takes to boil a box of farfalle thanks to a few ingenious quick cooking tips.

Adapted from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough. Copyright © 2011. Published by Oxmoor House. Available wherever books are sold. All Rights Reserved

Printed from

© Serious Eats