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Mushroom & Garlic Bowties

No one in my family likes mushrooms except for me, so when I make this dish it lasts me several days.  Yummy!

Mushroom & Garlic Bowtie Pasta:

12 oz package Bowtie Pasta (Use whole wheat for a healthy version)
2 T Butter
8 oz (or more) Mushrooms (I used Crimini, but any will work), stemmed and sliced
4 cloves Garlic, minced
3 T Flour
2 C Milk
1 T Dijon Mustard (I used moutarde avec herbs de Provence) see figure 2 - only because I love it.
1/2 t Salt
1 - 15 oz can Cannellini Beans, drained and rinsed
1 C finely shredded Parmesan Cheese
Black Pepper

  • Preheat oven to 375 degrees
  • Cook pasta according to package instructions
  • In a large pan, melt 1 T of the butter over medium-high heat.  Add the mushrooms and cook for 3-4 minutes until mushrooms begin to soften.  Add the garlic and cook another minute, stirring to combine with mushrooms.  (see figure 1) Transfer mixture to a bowl. Place the remaining 1 T of butter in the pan and melt over medium-low heat. Stir in the flour to make a roux.  Gradually add the milk, the mustard and the salt.  Cook, stirring constantly for 3-5 minutes until thickened and bubbly.  (see figure 3)  Stir in mushroom mixture.  Remove from heat.
  • Add pasta to mushroom mixture.  Stir in cannellini beans and 1/2 C of the cheese.  Season to taste with salt and pepper.  
  • Transfer mixture to a 2 QT casserole.  Put the remaining cheese on the top.  Bake, uncovered for 20 minutes, or until heated through.

Figure 1

Figure 2

Figure 3

Mushroom and Garlic Bowties