Easy 59 min

Mushroom Mint Pasta Salad

asian european french greek italian mediterranean middle eastern region turkish vietnamese main side sweet savory umami medium fast

Prep

25 min

Cook

34 min

Total

59 min

Ingredients (9)

1 (16 ounce) package farfalle (bow tie) pasta g

¼ cup olive oil, divided g

4 onions, sliced g

2 (8 ounce) packages button mushrooms, sliced g

1 quart heavy cream g

10 sprigs fresh mint g

1 ½ teaspoons white sugar g

1 pinch salt g

1 pinch ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, then cool. Transfer to a large bowl; toss with 3 tablespoons olive oil.

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onions and mushrooms; cook and stir until lightly brown. Gradually add heavy cream, stirring continuously. Add mint sprigs; cook and stir for 5 minutes.

Stir sugar into cream sauce; season with salt and black pepper. Remove mint sprigs with a slotted spoon or tongs. Stir in farfalle; toss to coat.