Farfalle with mushrooms

4 servings

15 minutes

Farfalle with mushrooms is an exquisite dish of Italian cuisine that combines tender pasta and aromatic mushrooms. Farfalle, known for their elegant 'butterfly' shape, beautifully hold the sauce while soaking up its rich flavor. Porcini mushrooms add depth to the dish, while champignons provide softness and lightness. Subtle notes of thyme and garlic enhance the earthy taste of the mushrooms, and truffle oil adds sophistication. The final touch is fresh parsley and lemon zest that refresh and balance the composition. This dish is perfect for a cozy dinner or a festive feast. It is served with a salad of spinach, apples, and blue cheese that adds crunch and a hint of acidity to the pasta. A classic of Italian cuisine capable of captivating gourmets with its richness of flavors and aromas.

Energy value per serving

• Calories: 603.9
• Proteins: 25.4g
• Fats: 24g
• Carbohydrates: 70.9g

Ingredients

• Dried porcini mushrooms: 25 g
• Olive oil: 30 ml
• Garlic: 2 clove
• Chili pepper flakes: 0.5 tsp
• Champignons: 250 g
• Fresh thyme: 6 sprig
• Farfalle pasta (butterflies): 320 g
• Truffle oil: 1 tsp
• Lemon: 1 pc
• Cottage cheese: 150 g
• Hazelnut: 50 g
• Spinach: 200 g
• Apple: 1 pc
• Blue cheese: 40 g
• Extra virgin olive oil: to taste
• Parsley: 15 g
• Salt: to taste

Cooking steps

1. Boil the kettle. Place a large skillet over medium-high heat, a large pot of water over high heat, and a small skillet over medium heat.

2. Put dried white mushrooms in a cup and pour boiling water over them.

   Required ingredients:

   • Dried porcini mushrooms: 25 g

3. Pour 2 tablespoons of olive oil into a large skillet, crush the garlic through a garlic press, and finely chop the mushrooms. Add to the skillet.

   Required ingredients:

   • Olive oil: 30 ml
   • Garlic: 2 cloves
   • Champignons: 250 g

4. Chop the leaves from the thyme sprigs and the soaked white mushrooms, add them to the pan, mix and sauté for a few minutes.

   Required ingredients:

   • Fresh thyme: 6 sprigs
   • Dried porcini mushrooms: 25 g

5. Boil the farfalle in salted boiling water according to the package instructions.

   Required ingredients:

   • Farfalle pasta (butterflies): 320 g

6. While the pasta is boiling, roast the hazelnuts in a small pan until golden brown, stirring regularly.

   Required ingredients:

   • Hazelnut: 50 g

7. Place spinach in a salad bowl, grate it coarsely, add an apple, and then crumble blue cheese on top.

   Required ingredients:

   • Spinach: 200 g
   • Apple: 1 piece
   • Blue cheese: 40 g

8. Crush the roasted nuts with a pestle in a mortar and sprinkle them over the salad.

   Required ingredients:

   • Hazelnut: 50 g

9. Transfer the mushrooms to a food processor and blend until smooth, then return to the pan and add 3 small ladles of water from the pot where the pasta is cooking, and 1 teaspoon of truffle oil, season to taste and simmer a bit more.

   Required ingredients:

   • Truffle oil: 1 teaspoon
   • Salt:  to taste

10. Drain the water from the pasta, leaving a full cup of starchy cooking water, then mix the pasta with the sauce, adding a little cooking water if needed.

    Required ingredients:

    • Farfalle pasta (butterflies): 320 g

11. Add the zest of 1 lemon, finely chopped parsley, and cottage cheese, mix and serve immediately.

    Required ingredients:

    • Lemon: 1 piece
    • Parsley: 15 g
    • Cottage cheese: 150 g

12. Sprinkle the salad with 1 teaspoon of extra virgin olive oil, squeeze lemon juice, and serve as a side to the pasta.

    Required ingredients:

    • Extra virgin olive oil:  to taste
    • Lemon: 1 piece