Name Farfalle with mushrooms


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  • Serves: 4
  • Complexity: easy
  • Origin: Italian
Farfalle with mushrooms


  • 250-300 g (8-10 oz) farfalle (pasta bows)
  • 25 g (1 oz) butter
  • 2 tablespoons olive oil
  • 500 g (2 lb) button or small closed cup mushrooms
  • 2 garlic cloves, crushed
  • 50 g (2 oz) can anchovies in oil, drained and roughly chopped
  • 6 tablespoons fresh chopped parsley
  • 300 ml (1/2 pint) soured cream
  • salt and freshly ground black pepper

1. Cook the pasta in a large saucepan of salted boiling water for 10 minutes, or according to the packet instructions, stirring occasionally.

2. Melt butter and oil in a heavy-based saucepan. Add mushrooms and garlic, fry over a moderate heat, stirring constantly, for 5 minutes until juices flow from the mushrooms.

3. Add the anchovies and season with pepper to taste. Cook for a further 5 minutes. Remove the saucepan from the heat and stir in 4 tablespoons of the parsley and the cream. Heat gently but do not boil.

4. Drain the pasta, turn into a warm bowl. Add the sauce and toss gently. Sprinkle with the remaining parsley and serve.

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