Wild Mushroom Farfalle
This can be a meatless meal, or you can add some shredded chicken to the dish! We love this meal because it's a one pot dish (minus the pasta cooking separate) and it is so yummy!!
Ingredients:
Directions:
- 8 oz uncooked farfalle pasta
- 2 Tablespoons olive oil
- 1/2 cup onion, chopped
- 5 garlic cloves, chopped
- 2 (4 oz) packages exotic mushroom blend or cremini mushrooms, chopped
- 1 cup unsalted veggie stock
- 3/4 teaspoon salt
- 2 Tablespoons fresh thyme, chopped
- 1 Tablespoon unsalted butter
- 2 teaspoons grated lemon rind or a splash of lemon juice
- 1 1/2 teaspoons sherry vinegar or sherry wine
- 2/8 teaspoon black pepper
- 1 oz Parmesan cheese, about 1/4 cup
- 1 cup shredded cooked chicken breast (optional)
Directions:
- Cook pasta according to package directions, reserve 1/3 cup cooking liquid and strain.
- Heat a large skillet over med-high heat. Add oil, swirl and add onion and saute 3 mins or until tender.
- Add garlic and mushrooms and cook 8 mins or till mushrooms are browned.
- Add stock and salt, bring to a boil. Reduce heat and simmer 5 mins.
- Stir in 1/3 cup of the reserved pasta liquid, thyme, butter, lemon, sherry, and pepper.
- Add pasta and chicken, toss to coat. Top with Parmesan cheese.