Farfalle With Mushrooms And Tomatoes

  • Yield : 24 (2-CUP)
  • Servings : 24 (2-CUP)
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

A trio of mushrooms and roasted tomatoes serve as a base for a sauce using any kind of protein. This is a great choice for a stir-fry station.


  • 3 lb Barilla® farfalle pasta
  • 1 cup extra-virgin olive oil
  • 6 oz minced shallot
  • 6 oz diced onion
  • ½ cup minced garlic
  • 1 ½ lb sliced shiitake mushrooms
  • 1 ½ lb sliced cremini mushrooms
  • 1 ½ lb sliced oyster mushrooms
  • 3 oz fresh thyme
  • 3 oz julienned fresh basil
  • 12 roasted red tomatoes
  • 12 roasted yellow tomatoes
  • 1 ½ qt chicken stock
  • 5 lb chicken, scallops, or 16–20 shrimp
  • 6 oz shredded Parmesan cheese
  • 3 oz minced fresh parsley


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

or each serving, to order: Heat 2 tsp oil in a sauté pan and cook ¼ oz onions, ¼ oz shallots, and ¼ tsp garlic until translucent. Add the mushrooms, thyme, and basil.

Step 3

Stir until the mushrooms release their liquid and begin to brown. Stir in about 1 ½ cups roasted red and yellow tomatoes (1 of each color) and 1 cup cooked pasta, breaking up the tomatoes. Stir in 2 oz stock, 2 ½ oz protein of choice, and season with salt and pepper. Heat through.

Step 4

Plate pasta and garnish with 1 Tbsp Parmesan and a sprinkle of parsley.

Recipe Type: Tags: ,
Chef Recommended Cuts
  • Farfalle
  • Gemelli
  • Medium Shells
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 2 cup(498g)
Servings Per Container 24

Amount Per Serving
Calories 510
Calories from Fat 144
% Daily Value*
Total Fat 16g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 70mg
Sodium 340mg
Total Carbohydrate 59g
Dietary Fiber 6g
Sugars 6g
Protein 36g

Vitamin A 30%
Vitamin C 50%
Calcium 15%
Iron 25%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.