Creamy Roasted Garlic & Mushroom Pasta
Ingredients
The pasta and sauce
-
12
oz.
pasta (farfalle)
-
1
cup
heavy cream
-
1
cup
dry white wine
-
1
cup
chicken broth
-
3
sprigs
fresh thyme
The vegetables
-
24
cloves
garlic (peeled)
-
24
oz.
sliced baby portabello mushrooms
-
1
large
shallot (peeled and thinly sliced)
The seasoning and oil
-
3
Tbsp.
olive oil (divided)
-
to taste
kosher salt
-
to taste
freshly-cracked black pepper
For garnish
-
to taste
freshly-shaved Parmesan
Instructions
- Preheat the oven to 375°F and boil salted water in a large pot.
- Prepare garlic by drizzling with olive oil and seasoning, then wrap in foil and place on a baking sheet with mushrooms drizzled with oil and seasoning.
- Roast the garlic and mushrooms for 25-30 minutes until browned and golden.
- In a skillet, heat remaining olive oil and sauté shallots until translucent.
- Add white wine to the skillet, then chicken broth and thyme, cooking for 5 minutes.
- Stir in roasted garlic, mushrooms, and cream, cooking until the sauce thickens.
- Cook pasta al dente, drain, and combine with the sauce.
- Serve immediately, garnished with Parmesan.
Nutrition Facts (estimated)
Servings
3-5
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
12g
Sodium
500mg
Cholesterol
80mg
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