Easy 70 min

Pasta with Baby Bella Mushrooms

asian european french greek italian korean mediterranean middle eastern region main soup sweet spicy sour bitter savory umami medium medium

Prep

23 min

Cook

47 min

Total

70 min

Ingredients (11)

1 cube chicken bouillon g

½ cup hot water g

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

3 tablespoons olive oil g

2 cloves garlic, minced g

1 (8 ounce) package sliced baby bella mushrooms g

¼ teaspoon kosher salt g

¼ cup white wine g

⅛ teaspoon ground white pepper g

1 pinch red pepper flakes g

¼ cup grated Asiago cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Dissolve bouillon cube in hot water. Set chicken broth aside.

Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite. Drain.

Meanwhile, add olive oil to a medium skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add mushrooms and salt; cook until mushrooms begin to release liquid, about 3 minutes. Add wine, increase heat to medium-high, and cook until slightly reduced, 1 to 2 minutes. Add reserved chicken broth, white pepper, and pepper flakes; cook until liquid is reduced by about half, 8 to 10 minutes more.

Toss mushroom mixture with cooked pasta. Top servings with Asiago cheese.