This farfalle pasta combines sautéed mushrooms, cherry tomatoes, garlic, and fresh rosemary in a light olive-oil sauce. The mushrooms add savory flavor, while the tomatoes soften briefly in the pan. Grated cheese and parsley finish the dish.
Prepare the vegetables while the pasta cooks, and reserve some cooking water before draining. Add a little of that water when tossing everything together if the pasta needs loosening. Chop the rosemary finely so its flavor spreads throughout the dish, then serve immediately.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Farfalle pasta with mushrooms, cherry tomatoes, and rosemary
Farfalle pasta with mushrooms, cherry tomatoes, and rosemary cooked in olive oil for a simple vegetarian meal.
Ingredients
Equipment
small soup pot
Frying Pan
Cooking Instructions
- Cook the farfalle according to the package instructions. Before draining, reserve some pasta cooking water
- Meanwhile, heat the olive oil in a large frying pan and cook the mushrooms until softened and their released liquid has mostly evaporated.
- Stir in garlic and rosemary and cook for 30 seconds.
- Add cherry tomatoes, salt, and black pepper and cook for 3 minutes.
- Add the drained pasta and toss with the vegetables. Add reserved pasta water a little at a time if needed to loosen the mixture and help coat the pasta.
- Remove from heat and sprinkle with grated cheese and parsley before serving.
Nutrition
Notes
• Prepare the mushroom mixture while the pasta cooks so both are ready to combine.
• Cook off excess mushroom liquid before adding the garlic and tomatoes.
• Chop the fresh rosemary leaves finely and discard the woody stems.
• Reserve pasta cooking water before draining. Add it gradually when tossing, only as needed.
• Taste before adding extra salt, especially if the pasta water is salted and the cheese is salty.
• Add the grated cheese and parsley off the heat and serve immediately for the best texture.