Farfalle with Rose Sauce

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
1 tbsp (15 mL) butter or margarine
1/2 cup (125 mL) mushrooms, fresh, sliced
1 garlic clove, finely chopped
1 cup (250 mL) tomato sauce
1 cup (250 mL) half and half cream
5 eggs
to taste salt and pepper
1 tbsp (15 mL) basil, fresh, chopped
3 cups (750 mL) farfalle (pasta bows)
2 cups (500 mL) cheddar cheese, shredded
Nutritional Facts
Amount Per Serving
668 Calories
Protein
32.5g
Fat
35.1g
Carbohydrate
55.4g

Directions

In a skillet, melt butter or margarine over medium high heat. Add mushrooms and saute until golden. Add garlic and cook for 30 seconds. Add tomato sauce and heat until warm. Set aside. In a bowl, combine cream with eggs. Season with salt, pepper and basil. Whisk and set aside. In a large saucepan, cook farfalle according to package directions. Drain pasta and immediately return to saucepan. Over medium heat, add tomato sauce mixture and toss well. While stirring, slowing add egg and cream mixture. Stir until hot and sauce thickens and coats pasta. Add cheese and mix well. Serve immediately.

Preparation: 15 minutes

Cooking: 15 minutes