Campanelle Pasta With Parsley Butter Recipes
CAMPANELLE WITH SAUTEED MUSHROOMS AND THYME
Make and share this Campanelle With Sauteed Mushrooms and Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter and oil in 12-inch skillet over medium heat until butter has melted.
- Add shallots and 1/2 teaspoon salt and cook until softened, about 4 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in shiitakes, increase heat to med-high and cook for 2 minutes.
- Stir in cremini mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes.
- Stir in thyme and cook 30 seconds.
- Transfer mixture to bowl and cover to keep warm.
- Add broth to now empty skillet and bring to a boil over high heat, scraping up any browned bits.
- Off heat, stir in cream and lemon juice.
- Season with salt and pepper to taste.
- Meanwhile, bring 4 quarts water to boil in a large pot.
- Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
- Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
- Add mushroom mixture, cream sauce, Parmesan, and parsley and cook over medium heat, tossing to combine, until pasta absorbs some sauce, 1-2 minutes.
- Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency; serve.
Nutrition Facts : Calories 510.4, Fat 20.1, SaturatedFat 9.6, Cholesterol 45.7, Sodium 181.8, Carbohydrate 66.1, Fiber 4, Sugar 4.2, Protein 17.7
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