Ingredients

• 1 , 16 ounce
• 0.25 cups olive oil , divided
• 4 onions , sliced
• 2 , 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. 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.
2. 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.
3. 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 per serving