Farfalle + Mushrooms in a Garlic Cream Sauce

Farfalle and Mushrooms in a Garlic Cream Sauce

Serves: 4



  • 1 lb farfalle pasta
  • 1 tbs salt
  • 1/2c sun-dried tomatoes, finely chopped (dry, not in oil)

Garlic Cream Sauce:

  • 2 tbs olive oil
  • 1 onion, large, chopped
  • 4 garlic cloves, minced
  • 1/2 cup raw cashews
  • 2 cups of water
  • 1 tbs lemon juice
  • 1 tsp sea salt (+more to taste)


  • 1 lb baby portobello or shiitake mushrooms, sliced
  • salt and pepper, freshly ground
  • 2 tbs Italian parsley, chopped, for garnish



  1. Cook farfalle pasta as directed (add 1T salt to water)
  2. Right before draining, add the sun-dried tomatoes.
  3. Drain and return to the pot

Garlic Cream Sauce:

  1. Heat 1 tbs olive oil in a medium skillet over medium-heat.
  2. Add onion and cook until soft (approx. 5 min).
  3. Add garlic and cook for 1 minute more.
  4. Add to a blender, along with cashews, water, lemon juice, and salt.
  5. Process on high until smooth.


  1. In a large pot or skillet, heat 1 tbs olive oil over medium-heat.
  2. Add mushrooms, season with salt and pepper.
  3. Cook until soft and lightly browned.

Bringing it All Together:

  1. Add cream sauce to mushrooms and reduce heat to low.
  2. Cook 1-2 minutes, stirring occasionally until warmed all the way through.
  3. Add sauce to pasta and toss to coat.
  4. Season with salt and pepper.
  5. Toss & garnish with parsley.
  6. Serve immediately.

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