When it comes to comfort food, besides my favorite Asian cuisine, pasta ranks number 2 on my list. There are so many different shapes of pasta – spaghetti, fusilli, penne, rigatoni, etc. Pairing the correct pasta shape with different types of sauces can make a difference in the overall enjoyment.
Today, I’m using a pretty-looking Farfalle pasta (bowtie) to complement this rich, earthy mushroom sauce. If bowtie pasta is not available, penne, rigatoni or even macaroni will work wonderfully. This humble dish uses only a few ingredients – mushrooms, white wine, stock and some cream. It is almost like making my cream of mushroom soup, a very concentrated version.
Whenever I prepare this creamy wild mushroom pasta, it brought me back to our honeymoon (many moons ago) in Northern Italy, where we would order this dish in almost all the trattorias we went to. That was how hardcore we were with our love for mushrooms.
1 cup (approx. 120 g pasta) – I’m using Farfalle aka bowtie pasta
1 punnet mushrooms – I’m using a mix of Portobello and white mushrooms
3 cloves garlic – minced
½ cup (120 ml) white wine
¼ cup (60 ml) cooking cream
¼ cup (60 ml) low sodium chicken stock
½ vegetable stock cube – I’m using concentrated vegetable stock
Chopped parsley (for garnish – optional)
Using a large pot, fill up ¾ with water and bring to boil.
Once the water is boiling, add in 3 – 4 tsp salt follow by the pasta. Follow the cooking time according to the package instruction. Mine was ready in 10 mins.
In a large pan or skillet, add in 3 tbsp olive oil follow by garlic. Saute on high heat until fragrant. Do not burn the garlic.
Add in mushroom, black pepper, white wine and continue to cook for another minute.
Add in vegetable stock cube, chicken stock, cooking cream and simmer the mushrooms for 5 – 7 mins.
Give it a taste and add some salt if necessary.
Once the pasta is ready, drain them from the pot and add to the mushroom sauce.
Toss well so that the sauce coats the pasta.
Garnish with chopped parsley and serve.