Farfalle with tomato with mushrooms

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  • Pasta farfalle: 400 g
  • Mushrooms: 100 g
  • Garlic: 2 teeth
  • Chopped parsley: 1 branch
  • Mangericão: 1 branch
  • Onion: 1
  • Olive oil: 3 tablespoons
  • Tomatoes peeled: 300 g
  • Sauce
  • Butter: 50 g
  • Flour: 30 g
  • Milk: 1/4 litre
  • Grated parmesan cheese: 50 g
  • Salt and pepper: taste.


Finely chop the herbs and garlic. Clean the mushrooms and cut them into thin slices.

Saute the chopped onion in the olive oil, then the mushrooms and rolled the mixture of herbs.

Crush the tomatoes, coarsely with a fork and add to the prepared. Let it cook for about half an hour.

Cook the pasta in a pot with water, salt boiling.

For the white sauce, melt half the butter in a pan. Dissolve around the flour, add the milk and season to taste om salt and pepper.

Let cook about 10 minutes, stirring con frequency. Turn off the heat and incorporate the grated parmesan cheese.

Grease a pie to go in the oven with the remaining butter. Pour the dough already cooked, the tomato sauce and mushrooms, and finally the white sauce.

Bake at 220ºC for 20 minutes and serve hot.

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