Farfalle in mushroom and porcini cream sauce

Ingredients for 4 servings:

• 500g farfalle
• 1 liter chicken broth, strong
• 250 ml cream
• 3 tbsp olive oil
• 1 onion(s)
• 1 garlic clove(s)
• 250 g mushrooms
• n. B. Porcini mushrooms, dried
• Water, warm for soaking
• 1 tsp thyme, dried
• some salt and pepper
• some parsley, flat

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

One Pot Pasta – Farfalle with a creamy sauce, mushrooms and dried porcini mushrooms

Soak the porcini mushrooms in a little warm water. Cut the mushrooms to the desired size. Chop the onions, garlic, and parsley. Heat the olive oil in a large pot. Cook the onion in the pot over medium heat until translucent. Remove the porcini mushrooms from the water with a fork and add them to the pot. Add the mushrooms, garlic, and thyme, and mix well with the onion. Add the chicken stock and cream, stir, and bring everything to a boil. Now add the uncooked farfalle. Cook according to the package instructions—it usually takes a few minutes longer than the package says—stirring frequently to prevent the pasta from becoming lumpy and sticking to the bottom. At the end of the cooking time, taste a pasta and cook for a little longer if necessary. When the pasta is al dente, season with salt and pepper, add a little chopped parsley, and stir. The pasta can now be served directly from the pot to the plates. If the sauce isn’t thick enough, you can add a little grated Parmesan cheese. Sprinkle a few torn parsley leaves over the pasta before serving. Tip: The porcini flavor will be even stronger if you add a little of the soaking water from the porcini mushrooms. Be sure to skim off the water with a tablespoon. There’s usually some sand at the bottom of the water, which you don’t want in the pasta sauce.