Creamy Garden Bow Tie Pasta

Posted On May 6, 2021

Sometimes I feel like flexing on my husband, this is usually when he does things like spending al day working on my car or on the horse pen. It’s at times lie this where I’m feeling not super helpful that I like to take it upon myself to raid the fridge and my methods knowledge to create fancy dinner. This was one of those times. We had a bunch of ingredients in the pantry but no real game plan on how to use them and I was feeling in a funk from work. I miss being creative and I sometimes think that creativity is a lot like muscles if you don’t use it regularly it becomes harder to use. I don’t want to ramble on much since this is a recipe post, but my creative crisis is your gain here.

Ingredients

• 7 Cremini/Baby Bell Mushrooms Halved
• 1 cup Kernel corn
• 1 cup Peas
• 3 cups Uncooked Bowtie Pasta
• 1/4 medium Onion – Large Dice
• 2 T Minced Garlic
• 3t Sunflower Oil
• 1 1/2 cups White Wine
• 1 T Herb De Provence
• 2 cups Heavy Cream
• 1/2 cup Whole Milk

Method

1. Cook pasta and drain, hold aside
2. Heat oil in a large tall sided skillet, sauté mushrooms and onions
3. Add Garlic and Herbs, cook until fragrant
4. Deglaze pan with white wine and reduce wine by half
5. Pour in cream and cook until thickened
6. Mix peas, corn, and pasta with cream mix. Continue cooking until heated through.