Simple Mushroom Cream Farfalle Recipe: Step-by-Step Instructions for a Silky, Flavorful Sauce

Simple ingredients and a quick sauce make this mushroom cream farfalle a dependable dinner for four.

Ingredients

• 400 g farfalle
• salt, for the pasta water
• 300 g mushrooms, sliced
• 2 tbsp butter
• 2 garlic cloves, minced
• 150 ml cream
• 1 tsp Dijon mustard
• a few thyme sprigs

Instructions

1. Boil the farfalle in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Cook the mushrooms in the butter over high heat until browned, about 6 minutes.
3. Add the garlic, mustard, thyme, and cream and simmer for 3 minutes.
4. Toss with the pasta and a splash of pasta water.
5. Taste, adjust the seasoning, and serve right away.

Tips

• Save a cup of pasta water. The starch helps the sauce cling.
• Pull the pasta a minute early if you plan to finish it in the sauce.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of water.

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