Mushroom Mint Pasta Salad
Ingredients
- 1 (16 ounce) package farfalle (bow tie) pasta
- ¼ cup olive oil, divided
- 4 onions, sliced
- 2 (8 ounce) packages button mushrooms, sliced
- 1 quart heavy cream
- 10 sprigs fresh mint
- 1 ½ teaspoons white sugar
- 1 pinch salt
- 1 pinch ground black pepper
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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.
Source
Original recipe: View Original