The farfalle with mushrooms is one of those dishes that feels like home, with genuine cooking and meals without too many pretensions, but made with care. A simple, fragrant, and enveloping first course, perfect when you want something good without complicating your day.
The mushrooms, with their intense and natural flavor, go perfectly with the tomato, creating a balanced and tasty sauce that envelops the pasta without covering it.
It is a recipe that always works: ideal for a family lunch, but also for a quiet dinner, perhaps accompanied by some grated cheese on the side, so everyone can help themselves as they prefer.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients
- 11 oz pasta (farfalle)
- 10.5 oz mushrooms (fresh)
- 1 clove garlic
- 8.8 oz tomato pulp
- 3/4 cup dry white wine
- to taste chopped parsley
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- Grated Grana Padano (optional)
Tools
- 1 Pot
- 1 Pan
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Colander
- 1 Scale
Steps
Carefully clean the mushrooms, removing any soil residues. Avoid washing them under running water: it’s better to wipe them with a damp cloth or brush. Then slice them not too thinly.
In a large pan, heat the extra virgin olive oil and brown the chopped or crushed garlic clove, being careful not to burn it.
Add the mushrooms to the pan and let them flavor over medium heat for a few minutes. When they start to soften, deglaze with white wine and slightly increase the heat to evaporate the alcohol.
Pour the tomato pulp, add the chopped parsley, season with salt and pepper, and let the sauce cook for about 30 minutes over low heat, stirring occasionally. The sauce should thicken and become fragrant and enveloping.
Meanwhile, boil the farfalle in plenty of salted water. Drain them al dente and pour them directly into the pan with the mushroom sauce. Mix well to flavor them.
Serve the farfalle with mushrooms hot, with grated cheese on the side, so everyone can add as much as they like.
⚠️ What can go wrong (and how to avoid it)
Mushrooms release too much water
If the mushrooms are washed under water, they tend to become soggy.
How to avoid it: clean them with a damp cloth and initially cook them over medium-high heat to evaporate the moisture.
The sauce is bland
Mushrooms need time to become flavorful.
How to avoid it: don’t rush, let the sauce cook for at least 25-30 minutes and season with salt only towards the end of cooking.
Garlic burns
Too dark garlic makes the sauce bitter.
How to avoid it: just slightly brown it and immediately add the mushrooms.
The pasta dries out too much
If the sauce is too reduced, the pasta can be dry.
How to avoid it: keep a ladle of pasta cooking water on hand to add as needed.
Helpful Tips
You can use champignon, mixed, or fresh porcini mushrooms, depending on the season.
If you want a more intense flavor, add a sprinkle of freshly ground black pepper at the end of cooking.
They are also excellent the next day, reheated in the pan with a drizzle of oil.
Variants
Quick version: use canned sautéed mushrooms, well-drained from the oil.
Creamy version: add a tablespoon of cream or spreadable cheese at the end of cooking.
Without tomato version: remove the pulp and leave the mushrooms plain with parsley and garlic like the Tagliatelle with champignon mushrooms.
FAQ – Farfalle with Mushrooms and Tomato
What type of mushrooms is best to use?
You can use champignon, mixed, or fresh porcini mushrooms, depending on the season and what you find. The important thing is that they are fresh and well-cleaned.
Can I use canned mushrooms?
Yes, you can use pre-sautéed canned mushrooms. Drain them very well from the oil and add them directly to the pan, skipping the initial sautéing phase.
Can farfalle with mushrooms be prepared in advance?
The mushroom sauce can be prepared even the day before and stored in the refrigerator. It’s better to cook and dress the pasta at the moment to keep it perfect.
The farfalle with mushrooms is a simple yet always appreciated first course, capable of bringing authentic and familiar flavors to the table. One of those recipes that never tire, perfect for any season, and easily adaptable to everyone’s tastes.
Few ingredients, a little more attention… and the result is guaranteed.
