Farfalles Style Vol au Vent

Name: Farfalles Style Vol au Vent
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 300 g farfalle pasta (uncooked); 2 tbsp unsalted butter; 1 cup heavy cream; 1 cup chicken broth; 1 cup mushrooms (sliced); 1 cup cooked chicken breast (diced); 1 tsp dijon mustard; 1 tsp salt (to taste); 1/2 tsp black pepper (freshly ground); 1/4 cup parsley (chopped, for garnish)

40 min 4 servings Medium

All Recipes

Farfalles Style Vol au Vent

A delightful twist on the classic vol au vent, using farfalle pasta for a unique texture and flavour.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Medium

Farfalles Style Vol au Vent is a creative take on the traditional vol au vent, a French classic known for its delicate puff pastry cups filled with a savoury filling. In this version, we swap out the pastry for farfalle pasta, bringing a comforting, hearty element to the dish while retaining the creamy and flavourful sauce that makes vol au vent a beloved choice. This recipe combines the elegance of French cuisine with the heartiness of pasta, making it perfect for a family dinner or a special occasion. The farfalle, with its butterfly shape, holds the sauce beautifully, ensuring every bite is rich and satisfying.

Ingredients

Servings

Pasta and Sauce

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente, about 10-12 minutes. Drain and set aside.

Pro tip: Reserve a cup of pasta water to adjust sauce consistency if needed.

Prepare the sauce base

In a large skillet, melt butter over medium heat. Add sliced mushrooms and sauté until golden and softened, about 5 minutes.

Pro tip: Do not overcrowd the pan to allow mushrooms to brown properly.

Add liquids

Stir in the chicken broth, heavy cream, and dijon mustard. Bring to a gentle simmer.

Pro tip: Avoid boiling to prevent the cream from curdling.

Incorporate chicken

Add the diced cooked chicken to the sauce and simmer for another 5 minutes until heated through.

Pro tip: Ensure chicken pieces are evenly coated with the sauce.

Combine pasta and sauce

Add the cooked farfalle to the skillet and toss to coat with the creamy sauce. Season with salt and pepper to taste.

Pro tip: Use reserved pasta water to thin the sauce if necessary.

Serve and garnish

Transfer to a serving dish, garnish with chopped parsley, and serve immediately.

Pro tip: Serve with grated Parmesan cheese for added flavour.

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Tips & Tricks

<ul><li>Use fresh ingredients for the best flavour.</li><li>Cook pasta al dente for a firmer texture.</li><li>Ensure the sauce thickens to coat the pasta well.</li><li>Serve immediately for the best taste experience.</li></ul>

Serving Suggestions

This Farfalles Style Vol au Vent can be served as a main course or as an elegant side dish. Pair it with a crisp green salad and a glass of white wine to complement its creamy sauce. To make ahead, prepare the sauce and keep it refrigerated for up to two days. Cook the pasta fresh and combine it with the heated sauce just before serving. Store leftovers in an airtight container in the fridge for up to three days.