Fennel and Mushroom Pasta

Delicious flavors from just a few fresh ingredients.

inspired by NYTimes cooking by Florence Fabricant

Ingredients

1 cup of your favorite mushrooms sliced
½ tablespoon extra-virgin olive oil
½ cup thinly sliced onion, sweet/red/and bunched work well
1 cup thinly sliced fennel bulb
½ cup water
2 tablespoons heavy cream
Salt and freshly ground black pepper
½ pound farfalle (bow-tie pasta)
1 tablespoon finely minced fennel tops
2 tablespoons freshly grated Parmesan cheese

Directions

Start bringing a large pot of water to a boil for the pasta.

Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.

While the vegetables are cooking, rinse and dry the mushrooms on a towel, slice them and add them to the pan. When they are heated through, add the water. Cook over high heat for several minutes, until the liquid has mostly evaporated and just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.

When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.

Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.

Enjoy!