Preparation Method
Prepare the vegetables
Clean the mushrooms and slice them thinly. Finely chop a small amount of onion.
Sauté the onion
Heat a drizzle of extra-virgin olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and fragrant.
Cook the mushrooms
Add the sliced mushrooms to the pan and cook for about 5–6 minutes, stirring occasionally, until they soften and release their moisture.
Add the peas
Stir in the peas and cook for another 3–4 minutes.
Add the tomato sauce
Pour in the tomato passata, season with salt, and let the sauce simmer for about 10 minutes so the flavors can blend.
Add the cream
Stir in the cooking cream and mix well until the sauce becomes smooth and creamy. Let it cook for another 2–3 minutes.
Cook the pasta
Meanwhile, bring a large pot of salted water to a boil and cook the farfalle according to the package instructions until al dente. Drain the pasta, reserving a little pasta water if needed.
Combine pasta and sauce
Add the drained pasta to the pan with the sauce and toss well so the pasta is fully coated. Add a splash of pasta water if necessary to adjust the consistency.
Serve
Serve hot, optionally with a drizzle of olive oil or a sprinkle of grated Parmesan cheese.
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