Kkaennip Mushroom Cream Farfalle
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kkaennip mushroom cream farfalle combines sliced button mushrooms and fresh perilla leaves in a cream sauce over bow-tie pasta.
Read more
The mushrooms are sauteed in olive oil until their moisture cooks off and their flavor concentrates, with onion and garlic building the aromatic base. Heavy cream is then added to form the sauce, and shredded perilla goes in at the end so the leaves wilt just enough to release their fragrance without losing it to the heat. Parmesan contributes salt and a nutty underpinning, while farfalle's ridged and folded surface holds the sauce across every piece. The defining quality of the dish is the perilla itself, whose scent belongs to the sesame family and sits in entirely different territory from basil or mint - grassy, faintly resinous, and unmistakably Korean. Few other herbs could give a cream pasta this specific character.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Cook 180g farfalle in salted boiling water for 1 minute less than the package time.
Reserve 1 cup pasta water.
- 2Control
Heat 1.5 tablespoons olive oil over medium-low heat.
Saute 80g diced onion and 3 sliced garlic cloves for 2 minutes until softened and sweet.
- 3Control
Add 150g thickly sliced cremini mushrooms and cook over medium-high heat for 4 minutes until all the moisture has evaporated.
- 4Control
Add 200ml heavy cream and 8 thinly sliced perilla leaves.
Simmer over medium heat for 2 minutes, then season with 0.75 teaspoon salt.
- 5Season
Add the cooked farfalle and 3-4 tablespoons pasta water.
Toss for 1 minute until the sauce fills every fold of the bow-tie pasta.
- 6Finish
Turn off the heat, stir in 25g grated Parmesan, then julienne the remaining 4 perilla leaves and scatter on top.
Serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fragrant perilla leaves and sauteed mushrooms provide herbal depth to this creamy farfalle.
- Finish cue
- Turn off the heat, stir in 25g grated Parmesan, then julienne the remaining 4 perilla leaves and scatter on top.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 9 ingredients
Category median
35min, 9 ingredients
Based on 109 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Cream of Mushroom Soup
button mushrooms, heavy cream
Korean Mushroom Perilla Seed Risotto
button mushrooms, onion
Gochujang Cream Pasta (Spicy Fermented Chili Cream Sauce)
heavy cream, onion