This delicious mushroom mint pasta salad recipe is delicately flavored, enhanced, and lightened with mint. It can be enjoyed as a cold salad with barbecue or as a warm side dish for French or Italian main dishes. Crack some black pepper on top and decorate with remaining mint leaves before serving warm.
Ingredients
- 1 package farfalle , 16 ounce
- 0.25 cups olive oil , divided
- 4 onions , sliced
- 2 packages button mushrooms , 8 ounce
- 1 quart heavy cream
- 10 sprigs fresh mint
- 1.5 teaspoons white sugar
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, then cool. Transfer to a large bowl; toss with 3 tablespoons olive oil.
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2
Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onions and mushrooms; cook and stir until lightly brown. Gradually add heavy cream, stirring continuously. Add mint sprigs; cook and stir for 5 minutes.
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3
Stir sugar into cream sauce; season with salt and black pepper. Remove mint sprigs with a slotted spoon or tongs. Stir in farfalle; toss to coat.
Nutrition Facts
Per serving
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