Butterfly Pasta with Mushrooms

A delicious lunch or a charming dinner … either way - farfalle with mushrooms and chives will satisfy you!

Details

  • Preparation Time: 8 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Pasta, Macaroni

  • 60 g Butter, unsalted

  • 1 spoon Oil, olive

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 125 g Mushrooms, mushrooms, fresh

  • 250 ml Sweet cream, partially skimmed

  • 1 teaspoon Juice, lemon

  • 2 twigs Spices, ginger, ground

  • 4 pinch Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Clean the mushrooms, quickly rinse them under running water (wipe them with a damp cloth) and dry them with paper towels. Then slice them into thin pieces. Thoroughly wash the chives, pluck the leaves, and dry them. Peel the onion and garlic, and finely chop them.

  2. Place a larger pan on the stove and heat it well, then add oil and butter. Add the onion, chives, and garlic to the pan and sauté everything together for about 5 minutes, stirring occasionally, until the onion softens slightly. Then add the mushrooms and continue sautéing for another 5 minutes. Pour in the cream and heat the sauce until it boils, then reduce the heat and cook until the sauce thickens. Finally, add lemon juice to the sauce and season with salt and pepper to taste.

  3. While the sauce is cooking, prepare the farfalle pasta. Place a larger pot with an appropriate amount of salted water on the stove. Add the pasta to the boiling water and cook according to the instructions on the package. Drain the cooked pasta thoroughly and return it to the pot.

  4. Immediately pour the prepared sauce over the pasta and mix everything well. Serve the prepared pasta in bowls and enjoy.

Nutrition Information (Per 100g)

  • Calories: 297.87 kcal
  • Fat: 7.66 g
    • Saturated Fat: 3.71 g
  • Carbohydrates: 46.69 g
    • Sugars: 1.8 g
  • Protein: 8.38 g
  • Fiber: 2.51 g

Advice

When cooking pasta, we follow the rule of using 1 liter of water for every 100 g of pasta. For every liter of water, use 10 to 12 g of salt.