Cooking Light's Farfalle with Creamy Wild Mushroom Sauce

Ingredients

• 1 pound uncooked farfalle, bow tie pasta
• 1 tablespoon butter
• 12 ounces presliced exotic mushroom blend
• 1/2 cup chopped onion
• 1/3 cup finely chopped shallots
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry white wine or dry vermouth
• 2/3 cup whipping cream
• 1/2 cup grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh parsley
• Minced fresh parsley, optional

Directions

1. Prepare the pasta as the package instructs, but skip any added salt or fat, then drain it.
2. Set a large nonstick skillet over medium-high heat and melt the butter. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper. Cook for 12 minutes, stirring now and then, until the mushrooms are tender and their moisture has cooked away.
3. Pour in the wine and continue cooking for 2 minutes, stirring occasionally, until the liquid has evaporated. Take the skillet off the heat.
4. Add the drained pasta, cream, cheese, and 2 tablespoons parsley to the skillet, and toss everything gently until coated. Stir in the remaining 1/2 teaspoon salt. Finish with minced fresh parsley, if you like, and serve right away.