Easy Farfalle With Mushroom Ragout

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 7
• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 1 1/2 lbs cremini mushrooms, sliced 1/2 inch thick (may substitute mushrooms)
• 1 teaspoon dried thyme
• 1 (14 1/2 ounce) can chopped tomatoes, with juice
• 1/2 cup 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

Recipe

• 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.