Description
A rich, comforting pasta dish featuring bow tie (farfalle) pasta tossed in a silky cream sauce with sautéed mushrooms, sweet leeks, garlic, and Parmesan. Butter and olive oil develop a deep flavor, and fresh herbs brighten the dish. Perfect for cozy dinners or impressing guests.
Ingredients
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8 oz (about 225 g) bow tie pasta (farfalle)
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2 tablespoons butter
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1 tablespoon olive oil
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2 medium leeks, cleaned well and sliced (white + light green parts)
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8 oz (about 225 g) mushrooms (cremini / baby bella or button), sliced
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3–4 cloves garlic, minced
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1 cup (240 ml) heavy cream
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½ to ¾ cup freshly grated Parmesan cheese (about 50–75 g)
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Salt and pepper, to taste
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Fresh herbs (parsley or thyme), chopped, for garnish (optional)
Instructions
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Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain and set aside.
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Meanwhile, in a large skillet, melt the butter with the olive oil over medium heat.
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Add the leeks and cook until they begin to soften, about 4–5 minutes, stirring occasionally so they don’t burn.
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Add the sliced mushrooms and continue to sauté, letting the mushrooms release moisture and brown slightly, about 6–8 minutes.
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Add the minced garlic and sauté for another 1 minute until fragrant.
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Pour in the heavy cream, stir, and bring to a gentle simmer. Reduce heat to low.
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Stir in the Parmesan cheese, allowing it to melt and the sauce to thicken a bit. Season with salt and pepper to taste.
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Add the cooked pasta to the sauce. Toss well to coat each bow tie in the creamy mushroom-leek sauce.
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If the sauce is too thick, you can thin with a splash of pasta cooking water.
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Serve immediately, garnished with fresh herbs if using.
Notes
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Cleaning leeks: slice off roots & dark green tops, slice and soak in water to remove grit.
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Parmesan: freshly grated gives better taste and texture. Pre-grated often has anti-caking agents that affect melting.
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Heavy cream: do not substitute with lower-fat creams or milk, or the richness and texture will suffer.
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Leftovers: store in fridge; reheat gently, adding a splash of cream or milk to loosen sauce if needed.
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Adjust seasoning gradually—both Parmesan and cream contribute salt, so be careful not to over-salt.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 90mg