Categories: Meals
Ingredients
- 8 oz. Cremini Mushrooms
- 1 Yellow Onion
- 4 Parsley Sprigs
- 2 Garlic Cloves
- 3 oz. Pearl Onions, Frozen
- 31/2 fl. oz. Red Cooking Wine
- 2 Tbsp. Tomato Paste
- 1/2 tsp. Dried Thyme
- 8 oz. Farfalle Pasta
- 1 Mini Baguette
- 2 oz. Sour Cream
Directions
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Preheat oven to 375 degrees. Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil. Place a colander in the sink.
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Finely dice mushrooms. Halve and peel onion. Cut halves into ¼” dice. Stem and mince parsley. Mince garlic cloves and divide into two piles.
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Place a medium non-stick over medium heat and add 1 Tbsp. olive oil. Add half the garlic (reserve remaining for bread), ½ cup onion, and pearl onions hot pan and cook until aromatic and translucent, 2 minutes. Add mushrooms and cook until brown, 2 minutes. Add red cooking wine, tomato paste and half the dried thyme (reserve remaining for sour cream). Simmer until slightly thickened, 8-9 minutes. While sauce simmers, cook pasta.
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Add pasta to boiling water and cook until al dente, 8-10 minutes. Drain in colander, return to pot, and toss with 1 tsp. olive oil. Set aside.
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In a small mixing bowl, mix together remaining garlic, 1 Tbsp. olive oil, and half the parsley (reserving remaining for garnish). Halve baguette diagonally. Arrange baguette halves on prepared baking sheet and brush garlic oil mixture on cut side. Bake until crisp and warm, 5-8 minutes. Remove from oven and set aside.
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In a small mixing bowl, combine sour cream, remaining dried thyme, and season with a pinch of salt and pepper. Refrigerate until serving.
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Scoop a serving of pasta into a shallow bowl. Top noodles with a generous ladle of sauce. Garnish with a scoop of thyme cream, remaining parsley, and a crack of black pepper. Place a garlic baguette half next to the pasta. Enjoy!