I love pasta. I especially love creamy pastas. My cream of choice is rosé sauce! There is just something about the combination of tomatoes with cream that just creates fireworks when they come together. I kind of have a love hate relationship with rosé. Love… well that is just obvious. Hate… well because there is cream in there and cream is quite high in fat. But is there really a lot? The way I see it is that the one single cup of cream is divided into 4 servings, so technically it’s just 1/4 cup in each serving. Plus instead of regular heavy cream, I am using half and half cream which contains about 1/3 of the fat as heavy cream. That is what I consider a win!! Farfalle pasta with light creamy mushroom rosé sauce, I am coming for you!
Sometimes, you just come home tired and you need a bowl of comfort food. This recipe answers those prayers! You only need to invest about 20 minutes of your time to make this. That’s right, 20 minutes. It takes me longer just to straighten my hair! The key is to make your sauce while your pasta is cooking so that the sauce and the pasta will be ready at the same time.
For this recipe, I have featured farfalle pasta. You know, that adorable bow-tie pasta that grasps tons of sauce in between its little ridges. But the thing about pasta dishes is that you can substitute the farfalle with ANY type of pasta that you like. I sometimes make this with penne or spaghetti just because I always have a couple of boxes of those in my pantry, just waiting to be used.
But wait, isn’t pasta bad for you? Why is there this stigma around pasta that it is bad for you? Whenever I eat it, I can’t help but feel guilty consuming so many carbs. This mentality is a product of the low-carb diet craze. Pasta is actually good for you! Your body needs carbs! Carbs are our bodies’ main source of energy. Pasta is also low in sodium, fat-free, cholesterol-free and has a low glycemic index (aka. does not cause blood sugar levels to rise quickly). You can even purchase boxes of “enriched” pastas which are fortified with folic acid and other nutrients.
So go ahead and enjoy some farfalle pasta with light creamy mushroom rosé sauce, just keep your portions under control. Too much of anything is going to be bad for you.
- 4 cups dry farfalle pasta (or any pasta that you like)
- 2 tbsp. olive oil
- ¼ onion, chopped finely
- 2 cups crimini (brown) mushrooms, sliced
- 2 cloves garlic, pressed
- ½ tsp. Italian seasoning blend
- ¼ tsp. ground black pepper
- pinch of salt
- 1 and ½ cups tomato puree (may be called crushed tomatoes)
- 1 cup half and half cream
- ¼ cup Parmesan cheese, grated
- In a large pot, cook pasta according to package instructions. Drain and return to the pot.
- In a large frying pan, heat olive oil over medium heat. Add onions and sauté for 3 minutes until soft and translucent. Add mushrooms and sauté for about 5 minutes until they start to soften.
- Add garlic, Italian seasoning blend, salt and pepper. Stir to combine and continue to sauté for about a minute.
- Add the tomato puree and bring to a boil. Turn the heat down to low and add the cream. Simmer for 5 minutes.
- Pour sauce over pot of drained pasta. Add Parmesan cheese and toss to coat.