How To Make Campanelle with Creamy Mushroom Sauce
Made richer with heavy cream, enjoy tender campanelle pasta in a velvety mushroom sauce that combines white wine and lemon zest for a flavorful dish.
Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes
Serves:
Ingredients
- 12ozcampanelle,or any medium pasta
- 1tbspolive oil
- 3clovesgarlic,minced
- 12ozmushrooms,sliced
- ¼cupwhite wine,or chicken broth
- 1cupheavy cream
- ½cupHavarti,or mozzarella, shredded
- 3tbspfresh parmesan cheese,divided
- 1tsplemon zest
- 1tbspfresh parsley,chopped, optional
Instructions
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Heat olive oil over medium high heat and cook garlic and mushrooms until mushrooms are tender.
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Stir in wine and cook until the wine has almost evaporated. Add heavy cream and simmer for 5 minutes.
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Meanwhile, cook pasta according to package directions.
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Remove from heat and stir in mozzarella cheese, parmesan, and lemon zest until smooth.
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Toss with pasta. Top with parsley and extra parmesan cheese if desired.
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Serve and enjoy.
Nutrition
- Calories: 612.66kcal
- Fat: 28.78g
- Saturated Fat: 15.60g
- Monounsaturated Fat: 9.49g
- Polyunsaturated Fat: 1.84g
- Carbohydrates: 69.43g
- Fiber: 3.70g
- Sugar: 5.86g
- Protein: 17.62g
- Cholesterol: 86.26mg
- Sodium: 129.63mg
- Calcium: 149.03mg
- Potassium: 536.71mg
- Iron: 1.77mg
- Vitamin A: 262.99µg
- Vitamin C: 4.75mg
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