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Farfalle with Mushroom-Cilantro Sauce
cups uncooked farfalle (bow-tie) pasta (7 ounces)
tablespoons chopped fresh cilantro or parsley
teaspoons butter or margarine
cups sliced mushrooms (4 ounces)
cup dry white wine (or nonalcoholic) or chicken broth
tablespoons finely chopped oil-packed sun-dried tomatoes, drained
package (8-ounce size) cream cheese, softened
Cook and drain pasta as directed on package. Toss pasta and cilantro.
Melt butter in 10-inch skillet over medium heat. Cook mushrooms, stirring occasionally, until tender; reduce heat to low. Stir in remaining ingredients; cook until hot. Toss with pasta.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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