Farfalle With Mushroom Cilantro Sauce Recipes

FARFALLE WITH MUSHROOM-CILANTRO SAUCE

Steps:

• Cook and drain pasta as directed on package. Toss pasta and cilantro.
• Melt butter in 10-inch skillet over medium heat. Cook mushrooms, stirring occasionally, until tender; reduce heat to low. Stir in remaining ingredients; cook until hot. Toss with pasta.

FARFALLE PASTA RECIPE IN A CREAMY MUSHROOM SAUCE

Steps:

• To begin making the Farfalle Pasta Recipe In a Creamy Mushroom Sauce start by boiling the Farfalle Pasta in hot water, keep a saucepan filled with water over a medium heat.
• Drop in the farfalle pasta and a pinch of salt and leave it to boil. Boil the pasta till it is the al dente.
• Strain the water from the cooked Farfalle pasta and rinse it under cold water. Drain all the water and drizzle olive oil over the pasta so it does not stick to each other.
• To make the sauce, heat oil in a saucepan, add garlic and mushroom and saute for about 10 minutes, till the mushroom releases all the moisture and becomes dry.
• In a separate bowl whisk in the cheese spread and milk till both the ingredients are combined well. Add this sauce mixture into the pan and reduce the heat. Stir well and allow it to thicken little.
• Add your cooked pasta, dried oregano and salt, gently toss it well till the pasta is evenly coated with the sauce. Turn off the heat.
• Transfer the Farfalle Pasta Recipe In a Creamy Mushroom Sauce onto a plate and garnish with basil leaves.
• Serve the Farfalle Pasta Recipe In a Creamy Mushroom Sauce with Garlic Bread with Herb Butter Recipe and a Plum Ginger Juice Recipe for dinner with kids.

FARFALLE IN CREAMY MUSHROOM SAUCE RECIPE

Steps:

• To begin making the Farfalle with creamy Mushroom sauce first cook pasta as per the package instructions. Drain the pasta and keep it aside.
• Soak dried mushrooms in hot water and keep aside for 15 minutes.
• Drain the water (do not discard) and roughly chop the mushrooms.
• Heat oil in a wok or a heavy bottomed pan. Add the chopped garlic and saute for a few seconds.
• Add the onion, mushrooms and saute for a minute. Add the boiled pasta and stir. Season with salt and pepper and adjust according to your taste.
• Add the reserved water from soaking the mushrooms and mix. Add cream, stir once or twice and take it off the heat. Garnish with herbs and cheese.
• Serve Farfalle In Creamy Mushroom Sauce along with Garlic Bread and Avocado Mint Soup for a weekend night dinner.

FARFALLE WITH FENNEL AND MUSHROOMS

Steps:

• Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
• Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
• While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
• When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
• Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.

FARFALLE WITH FOREST MUSHROOMS, PEAS, AND PARSLEY

Steps:

• Melt butter in large deep skillet over medium-high heat. Add garlic and shallots; sauté 1 minute. Add shiitake and crimini mushrooms and sauté 5 minutes. Add chanterelles; sauté until all mushrooms are tender, about 5 minutes longer. Add wine and boil until reduced by half, about 5 minutes. Add cream and simmer until liquid is reduced to sauce consistency, stirring occasionally, about 5 minutes. Stir in peas and parsley. Remove from heat. Season sauce with salt and pepper. Cover to keep warm.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
• Add mushroom sauce to pasta and toss to coat, moistening with reserved pasta cooking liquid, if necessary.

FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE

Steps:

• Melt butter in a 2 qt saucepan over medium heat.
• When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
• Gradually whisk in the milk.
• Bring the sauce to a simmer.
• Simmer for 2 minutes, whisking constantly.
• Remove from the heat.
• Add the Gorgonzola and stir until melted.
• Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
• Set aside and cover to keep warm.
• Heat the oil in a heavy large skillet over medium heat.
• Add the mushrooms and sauté until tender and golden, about 12 minutes.
• Stir in the peas.
• Season to taste with salt and pepper.
• Cook farfalle according to pkg directions and drain.
• Transfer the pasta to a large bowl.
• Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
• Season the pasta with salt and pepper, if needed and top with chopped chives.

CILANTRO MUSHROOM SAUCE

Steps:

• In a saucepan heat oil over medium heat. Add chopped onion and crushed garlic; saute 3 minutes. Add sliced mushrooms and 1/4 cup of the cilantro.Reduce heat to low; saute 10 minutes. Add pepper, worcestershire sauce and wine; simmer 5 minutes. Add remaining cilantro, simmer an additional 5 minutes.
• Serve over steak, pasta, rice or potatoes.

FARFALLE WITH CILANTRO PESTO

Steps:

• Cook and drain pasta as directed on package. Place 2 tablespoons oil, the yogurt, lime juice, cheese, almonds, garlic, pepper and cilantro in blender. Cover and blend on medium speed about 2 minutes, stopping blender occasionally to scrape sides, until almost smooth.
• Heat 2 teaspoons oil in 10-inch skillet over medium heat. Cook chicken and squash in oil, stirring occasionally, until squash is crisp-tender. Stir in cilantro mixture, pasta and tomatoes; cook until hot.