Serve with a simple salad of Boston lettuce and your favourite roasted nuts drizzled with a balsamic vinaigrette.
1 tbsp butter or margarine
1/2 cup sliced fresh mushrooms
1 clove garlic, finely chopped
1 cup prepared tomato sauce
1 cup half and half cream
Salt and pepper to taste
1 tbsp chopped fresh basil
3 cups farfalle (pasta bows)
2 cups shredded cheddar cheese
Step 1: In nonstick skillet, melt butter or margarine over medium-high heat. Add mushrooms and sauté until golden. Add garlic and cook for 30 seconds. Add tomato sauce and heat until warm. Set aside.
Step 2: In bowl, combine cream with eggs. Season with salt, pepper and basil. Whisk and set aside.
Step 3: In large saucepan, cook farfalle according to package directions. Drain pasta and immediately return to saucepan. Over medium heat, add tomato sauce mixture and toss well. While stirring, slowly add egg and cream mixture. Stir until hot and sauce thickens and coats pasta. Add cheese and mix well. Serve immediately.
Reprinted with permission from the Egg Farmers of Ontario.