Cooking Light's Farfalle with Creamy Wild Mushroom Sauce

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

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 6 to 8 servings

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  • 1 pound uncooked farfalle (bow tie pasta)

  • 1 tablespoon butter

  • 12 ounces pre-sliced exotic mushroom blend

  • 1/2 cup chopped onion

  • 1/3 cup finely chopped shallots

  • 1 tablespoon minced garlic

  • 1 1/2 teaspoons salt, divided

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup dry white wine or dry vermouth

  • 2/3 cup whipping cream

  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

  • 2 tablespoons chopped fresh parsley

  • Minced fresh parsley


  1. Cook pasta according to package directions, omitting salt and fat; drain.

  2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

  3. Add pasta, cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

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Nutrition Facts (per serving)
228 Calories
11g Fat
24g Carbs
7g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 228
% Daily Value*
Total Fat 11g 15%
Saturated Fat 7g 34%
Cholesterol 32mg 11%
Sodium 545mg 24%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 9%
Total Sugars 3g
Protein 7g
Vitamin C 5mg 24%
Calcium 90mg 7%
Iron 2mg 10%
Potassium 262mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)