My husband loves to cook. He doesn’t get to cook for me very often because I’m a vegetarian and I’m also a tad picky. He knows I love pasta and I love mushrooms, so when he found a recipe similar to this online, he made it for me and we both loved it! Since then, we’ve tweaked it a little bit and made it our own. It’s an Alfredo-type sauce, so if you care about your health, don’t eat it every day. 🙂 It is definitely not low-calorie or low-fat, but it’s a wonderfully satisfying meal once in a while.
When I make this recipe, I usually use pre-sliced mushrooms, freeze-dried minced thyme and garlic, and pre-shredded Parmesan cheese. Of course fresh thyme and garlic would be better, but I don’t particularly love to cook, so when I do, I like to keep it quick and simple. We often serve it with garlic bread and while it’s the main course for me, sometimes it might be a side dish for my meat-eating husband.
Creamy Mushroom Parmesan Bowtie Pasta
Bring 4 to 6 quarts of lightly salted water to a boil and pour in the pasta. Cook to al dente per package instructions. Before draining, set aside about a cup of the pasta water.
Sauté the mushrooms in olive oil (or butter) over medium-high heat, around 5 to 6 minutes or until soft and lightly browned.
Add the garlic, shallots, thyme, salt, and pepper to the mushrooms and cook for approximately 3 to 4 minutes, until the shallots begin to soften.
Add the peas and the reserved pasta water and stir well.
Turn the heat up to high and pour in the cream, stirring constantly, until it begins to boil.
Turn the heat down to medium and simmer until the sauce begins to thicken, approximately 5 minutes, continuing to stir constantly so the cream doesn’t scald.
When the cream has thickened so that it coats the back of a spoon, turn off the heat and stir in the parmesan.
Mix the sauce with the pasta, plate, garnish with the chives, and serve.