Farfalle with cheese sauce

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  • Sprigs of broccoli (frozen): 400 g
  • Fresh mushrooms: 200 g
  • Cream: 200 ml
  • Cream cheese (type Philadelphia): 100 g
  • Parmesan: 50 g
  • Serrano ham: 4 Slices
  • Olive oil: 20 ml
  • Salt, pepper and nutmeg: The taste
  • Pasta farfalle tricolor: 250 g


Grate parmesan cheese for your dates and book.

Wash the branches of the broccoli, place them in a bowl of plastic, sprinkle with salt and add 4 tablespoons of water. Take it to the microwave on full power for 5m for your dates and book.

Heat the olive oil in a skillet and sauté the mushrooms and slices of ham previously frayed during some minutes.

However bake the dough in water seasoned to taste with salt and a dash of olive oil.

Drain the pasta, place on a baking tray refractory and join you to the branches of dried broccoli, ham and mushrooms, involving all the ingredients

Whip cream with cream cheese and parmesan cheese until you get a velvety cream.

Season to taste and sprinkle the dough with this prepared and bake in the oven pre-heated to 200, for 10 minutes, until hard grating.

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