A delightful pasta dish featuring bow tie pasta, sun-dried tomatoes, and mushrooms in a creamy Parmesan sauce.
Cook the bow tie pasta in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later.
In a sauté pan, melt the butter over medium heat and add the minced garlic, cooking until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the sliced mushrooms and sun-dried tomatoes to the pan, cooking until the mushrooms are tender.
Stir occasionally to ensure even cooking.
Pour in the heavy cream and grated Parmesan cheese, stirring until the cheese melts and the sauce thickens.
If the sauce is too thick, add a splash of reserved pasta water.
Combine the cooked pasta with the sauce in the pan, tossing to coat evenly.
Ensure the pasta is well coated with the sauce for maximum flavor.
Serve the pasta garnished with fresh parsley sprigs.
For a touch of heat, sprinkle some red pepper flakes on top.
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