Bowtie Pasta with Creamy Wild Mushroom Sauce


I was looking for a healthy pasta recipe, that didn’t taste healthy. I found this recipe in my Best of Cooking Light magazine I bought last year. You can find the original recipe here, my changes are below. This meal is so decadent you’ll feel like you are eating at Macaroni Grill, but you won’t feel guilty! The flavor combinations go so well together. You are going to love this meal. It’s easy, but elegant.


Ingredients:
1 pound uncooked bow tie pasta
1 tablespoon light margarine
12 ounces fresh mushrooms
1/2 cup chopped onion
1/3 cup finely chopped onion
2 tsp. minced garlic
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup chicken stock
2/3 cup fat free half and half
1/2 cup grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley for garnish

Directions:
Cook pasta according to package directions.
Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, garlic, salt, and pepper. Simmer until liquid evaporates and mushrooms are tender, about 10 minutes, stirring occasionally.
Add chicken stock. Cook until liquid evaporates, stirring occasionally. Remove from heat.
Add the cooked pasta, fat free half & half, cheese, and 2 tablespoons parsley. Toss gently. Garnish with minced fresh parsley, if desired. Serve immediately.

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    Comments

    1. This looks very similar to my favorite pasta recipe from Olive Garden for Parmesan Crusted Chicken. It’s really good with broccoli in it, too. I think you’ve convinced me to make this again very soon. I like your light version!

    2. The Bargain Shopper Lady says:

      Your blog is adorable! I love it! I’ll be back for more recipes!
      ~The Bargain Shopper Lady

    3. Looks like a great dinner!

    4. I am so glad I found your blog via my friend Chelsey (on my mind blog)… your recipes look delicious, affordable and FUN to make! I’m definitely a fan- thanks!

    5. Made this last night and it’s DELICIOUS! Thank you for posting!

    6. This looks creamy and delicious. Any recipe that is easy and elegant deserves attention, it sounds great! I’d like to include your recipe on our blog. Please let me know if you’re interested :).

      Sophie, Key Ingredient Chief Blogger
      sophie@keyingredient.com

    7. Just discovered your blog and this looks yummy.
      Do you use 1/2 plus the 1/3 onion? Just want to make sure that I understand this correctly. Thanks.

      • Thanks! Sorry for the confusion! It’s 1/2 cup plus 1/3 cup onion. You can use 1/3 cup finely chopped shallot instead of the 1/3 cup onion and that’s why I originally listed it separately. I will change it above. Thanks for pointing that out!:)

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