Ingredients
10ozfarfalle pasta
5tbspbutter,divided use
12ozmushrooms,sliced
2cupsbaby spinach leaves
½cupsun dried tomatoes,(oil packed), coarsely chopped
1½tspgarlic,minced
1cupheavy cream
¾cupparmesan cheese,freshly grated
Salt and pepper,to taste
2tbspparsley,chopped
Preparation
Cook the pasta in salted water according to package directions.
Heat 1 tablespoon of butter in a large pan over medium high heat.
Add the mushrooms to the pan and season with salt and pepper.
Cook the mushrooms for 4 to 6 minutes or until tender and browned. Stir in the spinach leaves and cook for 3 to 4 minutes or until wilted.
Add the sun dried tomatoes and stir to combine.
Add the garlic to the pan and cook for an additional 30 seconds. Remove the vegetable mixture from the pan and cover to keep warm.
Melt 4 tablespoons of butter in the pan over medium low heat.
Add the cream and simmer for 4 to 5 minutes or until just thickened – do not boil.
Whisk in the parmesan cheese, stirring continuously, until cheese has melted.
Season the sauce with salt and pepper to taste.
Drain the pasta and add to the pan of sauce. Add the vegetable mixture to the pan and stir to combine. Sprinkle with parsley, then serve.
