Farfalle with creamy wild mushroom sauce from Cooking Light the New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook by Cooking Light Magazine

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Notes about this recipe

  • dinnermints on October 10, 2016

    This was pretty good, something to make with leftover bits of cream. Next time I'd definitely salt the pasta and decrease the salt elsewhere. I made .75 recipe, and we had some home-canned tuna on the side since it's a bit light on protein.

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