Ingredients:

  • 1 pound (450g) Farfalle pasta (bowtie pasta)
  • 2 quarts (2 liters) water
  • 1 tablespoon (15ml) kosher salt
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) mayonnaise (full-fat for richness)
  • 1/4 cup (60ml) sour cream or Greek yogurt
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) Dijon mustard
  • 2 tablespoons (30ml) chopped fresh parsley
  • 2 tablespoons (30ml) chopped fresh chives
  • 1/4 cup (60g) grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring salted water to a boil in a large pot. Add pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking. Set aside to cool completely.
  2. Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until softened and lightly browned (about 8-10 minutes).
  3. Add minced garlic and red pepper flakes (if using) to the mushrooms. Cook for 1 minute more, until fragrant. Season with salt and pepper. Remove from heat and let cool slightly.
  4. In a large mixing bowl, whisk together mayonnaise, sour cream (or yogurt), lemon juice, and Dijon mustard until smooth.
  5. Stir in chopped parsley, chives, and Parmesan cheese. Season with salt and pepper to taste.
  6. Add the cooled pasta and sautéed mushrooms to the dressing. Toss gently to coat evenly.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Before serving, taste and adjust seasonings if necessary. Garnish with extra fresh herbs and Parmesan cheese, if desired.