1400 700 31bc d611 farfalle with mushrooms beauty

Bowtie Pasta

with Mushrooms

dinner

Italian Dinner Pasta Hearty Vegetables Soy-Free Nut-Free Family Friendly Seasonal Menu Comfort Foods
SERVINGS
2 2
PREP & COOK TIME
N/A
CALORIES
240
FAT
18g
CARBOHYDRATES
44g
PROTEIN
12g

MAIN INGREDIENTS

  1. 1/4 cup + 1 tablespoon olive oil (not included)
  2. 1/2 teaspoon ground pepper (not included)
  3. 1 tablespoon + 1/2 teaspoon salt (not included)
  4. 2 tablespoons parsley
  5. 2 tablespoons freshly squeezed lemon juice
  6. 1/4 cup flax oil
  7. 1/2 cup Marsala wine
  8. 1 vegetable bouillon cube
  9. 2 pounds mushrooms
  10. 1/2 cup shallots
  11. 1 pound bowtie pasta

TOOLS

  • Large saute pan
  • Large pot

INSTRUCTIONS

1

Rinse and dry all produce. Fill a large pot with water and add a tablespoon of olive oil and a pinch of salt. Bring to a boil, and add the pasta, stirring well to prevent sticking. Cook for about 12 minutes, or done to your liking. Strain and set aside.

2

While the pasta is cooking, peel and chop shallot. Chop parsley and mushrooms. Cut lemon in half and squeeze juice into small bowl. Set aside.

3

Heat ¼ cup olive oil in large sauté pan over medium heat. Add the shallots, cook and stir for about 2 minutes until softened and lightly colored. Add the mushrooms and stir well. Cover the pan until the mushrooms for about 1 minute until the mushrooms release their liquid.

4

Remove the lid, add bouillon cube, a pinch of salt and pepper. Stir well, and cook for 5 more minutes, or until the liquid is absorbed and the mushrooms begin to brown. Add the Marsala wine stirring to incorporate any browned bits into the sauce.

5

Toss the pasta into the pan with mushroom mixture. Remove from heat and add the flax oil, lemon juice and parsley, and toss well. Serve immediately.