Easy Creamy Bow Tie Pasta Recipe (Farfalle Pasta)
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 mins
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Additional Time
9 mins
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Total Time
18 mins
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Servings
4 -8 servings
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Calories
445 kcal
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Course
Main Course
Easy Creamy Bow Tie Pasta Recipe (Farfalle Pasta)
Description
Easy Creamy Bow Tie Pasta Recipe (Farfalle Pasta) features bow tie pasta cooked in an Instant Pot with mushrooms, sun-dried tomatoes, and a sauce blending heavy cream, Prosecco, chicken broth, and seasonings like garlic powder and onion powder. The mushrooms are sautéed first to soften and develop flavor, then liquids and spices are added before pressure cooking the pasta for a brief time. After cooking and natural pressure release, sun-dried tomatoes and grated Parmesan cheese are folded in, enriching the sauce which thickens as it cools. The combination of the pasta's tender shape and the creamy, slightly tangy sauce provides a pleasant texture and layered taste.
This dish can be served immediately, garnished with fresh herbs such as parsley or basil if desired. It works well for a simple dinner or alongside grilled meats or vegetables for a fuller meal.
Practical tips include methods for reheating leftovers gently to avoid curdling, suggestions for doubling the recipe with adjustments for liquid consistency, and high altitude cooking notes. Stovetop instructions are also available for those without an Instant Pot. Adding proteins like Italian sausage or grilled chicken can customize the dish further.
Ingredients
- 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
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
- Store cooled pasta in an airtight container for up to 7 days in the refrigerator.
- Reheat slowly on stovetop with added broth or cream to restore creaminess and avoid curdling.
- Freezing is possible but may cause separation of cream and cheese; reheated pasta remains safe to eat despite curdling.
- At high altitudes, maintain cook time and extend natural pressure release to help the pasta cook properly.
- For extra protein, add cooked mild Italian sausage or grilled chicken when stirring in sun-dried tomatoes and cheese.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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