Farfalle Pasta with Mushroom Rosé Sauce
A delightful blend of tender pasta and a rich, tomato-cream sauce with earthy mushrooms.
- Regina farfalle pasta
- olive oil
- onion
- (brown) mushrooms
- garlic
- ground black pepper
- Salt
- tomato
- Cream
- Parmesan cheese
Bring a large stockpot of salted water to a boil. Cook pasta until al dente or according to package instructions, about 8 minutes. Drain and return to the pot.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add onions and sauté for 3 minutes until soft and translucent. Add mushrooms and sauté for about 5 minutes until they start to soften. Add garlic, Italian seasoning blend, salt and pepper. Stir to combine and continue to sauté until the mushrooms start to caramelize, about 2-3 minutes.
Add the tomato puree and bring to a boil. Turn the heat down to low and add the cream. Simmer for 5 minutes.
Pour the sauce into the pot of drained pasta. Add Parmesan cheese and toss to coat. Season with extra salt and pepper to taste (if needed). You can also plate the pasta and pour the sauce on top.
Serve with extra grated Parmesan on top and chopped parsley, if desired.