Easy Creamy Bow Tie Pasta Recipe (Farfalle Pasta)

Name: Easy Creamy Bow Tie Pasta Recipe (Farfalle Pasta)
Prep time: 5 min
Cook time: 4 min
Total time: 18 min
Yield: 4 -8 servings
Ingredients: 8 oz bow tie pasta; 1 cup mushrooms; 2 tablespoons butter; 1/4 cup sun-dried tomatoes; 1 3/4 cups chicken broth; 1/2 cup heavy cream; 1/4 cup prosecco; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 1/3-1/2 cup Parmesan Cheese

User Reviews

5.0

60 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
9 mins
Total Time
18 mins
Servings
4 -8 servings
Calories
445 kcal
Course
Main Course
Cuisine
Italian, American

Easy Creamy Bow Tie Pasta Recipe (Farfalle Pasta)

Shannon Lee

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This light and creamy Bow Tie Pasta recipe is easy enough for everyday, elegant enough for company. A restaurant-quality pasta dinner; in a light Italian Cream Sauce, loaded with flavor. Ready in about 20 minutes using your Instant Pot or stovetop this easy pasta recipe is ready in minutes.

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Ingredients

Servings

8 oz bow tie pasta aka, Farfalle pasta, butterfly pasta
1 cup mushrooms chopped | I used baby Portabella's any type will work
2 tablespoons butter or olive oil | either works great!
1/4 cup sun-dried tomatoes in oil or dry, julienne cut
1 3/4 cups chicken broth or water
1/2 cup heavy cream not fat free, | sub with half and half but won't be as thick or creamy
1/4 cup prosecco dry sparkling wine, replace with dry white wine or additional broth.
1 teaspoon garlic powder replace with minced garlic cloves
1 teaspoon kosher salt or to taste
1/2 teaspoon onion powder
1/4 teaspoon black pepper or to taste
1/3-1/2 cup Parmesan Cheese grated or shredded

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Instructions

Turn Instant Pot (IP) to the "Saute" mode and allow it to heat until it reads "HOT"!
Add butter or olive oil to IP and allow to melt, then toss in chopped mushrooms and saute until soft, a few minutes.
Pour in broth (or water), scraping the bottom of the pan to release any bits, this is called deglazing the pan. Turn off IP.
Add garlic, salt, pepper, onion powder, heavy cream and Prosecco, give it all a quick stir.
Pour in bow-tie pasta, pressing down lightly with a wooden spoon until evenly distributed almost all of it is under liquid.
Close IP lid, lock and secure (close vent) and set to Manual/Pressure Cook for 4 minutes. It takes about 5 minutes to come to pressure, allow for a 4-5 minute natural release (longer if at altitude), then release the rest of the steam, carefully. see notes for high altitude.
Stir in sun-dried tomatoes and Parmesan cheese, the sauce will thicken as it cools. If desired, sprinkle with some chopped Italian parsley or fresh basil.

Notes

Storage Tips
For the fridge | Cool bow pasta completely and store in an airtight container for up to 7 days.
To reheat bow-tie pasta recipes, place the pasta in a skillet or saucepan over low heat, and add a few tablespoons of broth, water or extra cream as you slowly warm the dish. If the sauce starts curdling, add a little piece of cream cheese or butter and stir that into the warming pasta. If it still curdles, it's still safe to eat.
If you prefer to microwave your leftover pasta, place in a microwave-safe dish, add a few tablespoons of water or broth, cover it with a paper towel, and reheat for 1 minute at 70% power. Stir and reheat until hot in 30-second bursts, stirring between heatings, add a splash of cream at the very end or a little extra parmesan cheese.
Can you freeze bow-tie pasta?
You can freeze-cooked, cooled, and drained butterfly bow-tie pasta! Since this recipe contains cheese and cream, I do not recommend freezing as the ingredients will separate when reheating, causing it to look curdled. It's still fine to eat, so if your only option is throwing it away or freezing it, then, by all means, freeze your bow-tie pasta in an airtight container for up to 2 months.
High Altitude Bow Pasta Instructions: I cook at 5280 above sea level; I kept the cooking time at 4 minutes and let sit for an additional 1 minute in the natural release time.
How to Reheat Creamy Pasta : You can microwave it, but do it slowly and add a tablespoon or two of water or broth ahead of time. But I prefer to reheat on the stovetop, add a few tablespoons of broth or water, stir around, and add a splash of cream if it thins out too much.
This recipe may be doubled, if too watery when you release the pressure, turn IP to simmer and stir until desired thickness.
This recipe may be doubled, if too watery when you release the pressure, turn IP to simmer and stir until desired thickness.
Italian Sausage Bow Tie Pasta | Add cooked mild Italian sausage (crumbled or sausages cut into thirds); you can brown it and drain it in the Instant pot on saute mode if desired. Be sure to remove and drain the excess oil before starting the recipe.
Chicken Farfalle Pasta | Grill a couple chicken breasts marinated in a zesty Italian vinaigrette, sliced, and served on top of the pasta with a drizzle of nutty balsamic glaze. Or toss in rotisserie or pre-cooked chicken when adding the sun-dried tomatoes and cheese.
Stove Top Instructions:
Recipe used with permission from Devour Dinner.
Prepare bowtie pasta or farfalle according to package directions, to your taste.
Heat 2 tablespoons of butter in a large saute pan over medium-high heat.
Add the mushrooms to the pan and season; saute mushrooms for 4-6 minutes or until tender and browned.
Deglaze pan with chicken broth, scraping any browned bits (= flavor!) off the bottom, and whisk in Prosecco, garlic, pepper, and onion powder.
Slowly add the cream and simmer for 4-5 minutes or until just thickened - do not boil.
Whisk in the Parmesan cheese, stirring continuously, until the cheese has melted. Add sun-dried tomatoes and season the sauce with additional salt and pepper to taste.
Stir in cooked and drained bowtie pasta, mixing until sauce covers it all. Serve immediately!

Nutrition Information

Show Details

Serving 1serving (main dish) Calories 445kcal (22%) Carbohydrates 50g (17%) Protein 15g (30%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 54mg (18%) Sodium 813mg (34%) Potassium 591mg (17%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 738IU (15%) Vitamin C 3mg (3%) Calcium 148mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 4-8 servings

Amount Per Serving

Calories 445 kcal

% Daily Value*

Serving	1serving (main dish)
Calories	445kcal	22%
Carbohydrates	50g	17%
Protein	15g	30%
Fat	20g	31%
Saturated Fat	12g	60%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.2g	10%
Cholesterol	54mg	18%
Sodium	813mg	34%
Potassium	591mg	13%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	738IU	15%
Vitamin C	3mg	3%
Calcium	148mg	15%
Iron	2mg	11%