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Bow Tie Pasta with Artichoke Heart and Mushroom Cream Sauce

An italian recipe for Bow Tie Pasta with Artichoke Heart and Mushroom Cream Sauce, made with White Mushrooms Quartered, Lemon, Black Pepper, and Dried Farfalle Pasta. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 10 oz
• 8 oz
• 1
• Black Pepper
• 16 oz

Method (preview)

1. 1

   Put water on to boil, and add pasta when ready.

2. 2

   Meanwhile, add mushrooms and a tablespoon or so of water to a nonstick skillet, and "sweat" them, covered, over high heat for about 3 - 5 minutes.

3. 3

   Turn heat down to medium - low.

4. 4

   Add artichoke hearts (cutting up any really large ones before adding).

5. 5

   Measure reserved artichoke liquid and add water to bring total to one cup.

6. 6

   Add to mushrooms and artichokes, along with the cubes of cream cheese.

7. 7

   Stir with a wooden spoon until the cheese and liquid melt together into a cream sauce.

8. 8

   Squeeze the lemon juice into the sauce, tasting as you go.

9. 9

   Add black pepper to taste.

10. 10

    Drain pasta, divide into four portions, and top with sauce.

11. 11

    Serve immediately.