Kkaennip Mushroom Cream Farfalle
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kkaennip, the Korean perilla leaf, smells nothing like basil or mint, and its grassy herb note is what sets this mushroom cream sauce apart from other cream pastas.
Read more
Its aroma fades with long simmering, so only part of the shredded leaves cooks in the sauce and the rest is scattered raw on top, layering the scent twice. Thick-sliced button mushrooms are cooked until their water is gone, so their flavor holds up against the cream. Parmesan brings salt to the sauce, and the pinched folds of farfalle trap it. If the sauce tightens, a tablespoon of pasta water at a time loosens it again.
Ingredients
Instructions
- 1
Cook 180g farfalle in salted boiling water for 1 minute less than the package time.
Reserve 1 cup pasta water.
- 2
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.
- 3
Add 150g thickly sliced button mushrooms and cook over medium-high heat for 4 minutes until all the moisture has evaporated.
- 4
Add 200ml heavy cream and 8 thinly sliced perilla leaves.
Simmer over medium heat for 2 minutes, then season with 0.75 teaspoon salt.
- 5
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.
- 6
Turn off the heat, stir in 25g grated Parmesan, then julienne the remaining 4 perilla leaves and scatter on top.
Serve immediately.
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