by Better Homes and Gardens
Ingredients
- 3 cups sliced shiitake mushrooms, chanterelle mushrooms, and/or other mushrooms
- 2 cloves garlic, minced
- 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 tablespoon olive oil
- 1/3 cup dry white wine
- 1/3 cup vegetable broth
- 1/3 cup whipping cream
- 1/4 teaspoon salt
- 8 ounces bow tie pasta
- 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 2 cups)
- 8 ounces asparagus, trimmed and cut into 2-inch pieces (about 1 1/2 cups)
- 1/3 cup finely shredded Parmesan cheese
Cooking Directions
- In a large skillet cook and stir mushrooms, garlic, and rosemary in olive oil over medium heat for 4 to 5 minutes or until the mushrooms are tender. Stir in wine, broth, whipping cream, and salt. Bring to boiling; reduce heat and boil gently, uncovered, about 4 minutes or until sauce is the consistency of light cream and the total mixture is reduced to 1 1/2 cups; set aside.
- Meanwhile, in a large pot cook pasta according to package directions, except add squash during the last 7 minutes of cooking. Add asparagus during last 2 minutes of cooking. Drain. Return to the warm pot. Add mushroom mixture and Parmesan cheese; toss to coat.
