Easy Farfalle With Mushroom Ragout

Farfalle is simply bow-tie pasta. This is a quick to prepare, satisfying pasta dish that I have served many times for dinner. My family loves it.

• Ready In: 50 mins
• Serves: 7

Ingredients

• 1  tablespoon butter
• 2  tablespoons extra virgin olive oil
• 1 1⁄2 lbs cremini mushrooms, sliced 1/2 inch thick (may substitute white mushrooms)
• 1  teaspoon dried thyme
• 1 (14 1/2ounce) can chopped tomatoes, with juice
• 1⁄2 cup white wine
• 1  can  condensed cream of mushroom soup
• 1⁄2 cup milk
•  salt and pepper, to taste
• 1  lb farfalle pasta, cooked al dente,drained,tossed with
• 2  tablespoons olive oil, and kept warm
• 2  tablespoons  chopped fresh Italian parsley
• 1⁄4-1⁄2 cup  fresh shredded parmesan cheese

Directions

1. Add butter and olive oil to a large skillet over medium-high heat; let butter melt.
2. Add mushrooms and thyme; stir and cook mushrooms for 4-5 minutes or until they begin to get soft.
3. Add the tomatoes and juice; lower heat to medium; simmer for about 5 minutes or until their juices begin to evaporate.
4. Add in the wine; bring to a boil; boil for 2 minutes.
5. In a small bowl, add the soup and milk; whisk to combine.
6. Add soup mixture to the mushrooms; stir to combine and bring to a boil.
7. Season with salt and pepper if needed to taste.
8. Toss the warm mushroom sauce and warm pasta.
9. Serve on individual plates; sprinkle parsley and parmesan cheese on top for garnish.