Farfalle and Mushrooms in Garlic Butter Cream Sauce

Share This

Print Friendly and PDF

Rate this recipe
Average: 5 (1 vote)
Category
Main Dish

Farfalle or (bowtie pasta) is the perfect pasta for this dish because it allows the cream sauce to hide in all its little bends and wrinkles. In addition, it's similar in size to the mushrooms, which creates the perfect bite!

Here's what you need:

One 16-ounce box or package of farfalle or bow-tie pasta

1/2 cup of vegan butter, divided (I used Miyoko's Cultured Vegan Butter)
8 ounces of baby Bella or white button mushrooms, thinly sliced
4 cloves of garlic, minced
2 tablespoons flour
1 cup of plant-based milk (I used Califia Farms Barista Blend Oat Milk )
salt and pepper to taste

Add the pasta to a large pot of liberally salted boiling water. Give it a quick stir to stop it from sticking, and cook until the pasta is al dente, about 11 minutes.

Meanwhile, melt 1/4 cup of butter in a large skillet. Add the mushrooms and cook until golden on both sides. Remove from the skillet and set aside.

Melt the other 1/4 cup of butter in the same skillet and stir in the garlic. Cook for 1 minute until fragrant.

Whisk in the flour and cook for 1 to 2 minutes more.

Slowly whisk in the plant-based milk and simmer until the sauce thickens, stirring continuously.

Stir in the mushrooms, and season the sauce with salt and pepper to taste.

Strain the noodles and add them to the sauce. Toss gently to coat.

Garnish with fresh thyme, parsley, or other greens if desired, and enjoy!