creamy garlic pasta with mushrooms and prosciutto
Nice pasta dish that is very versatile. I have added sun-dried tomatoes and different veggies. From Bon Appetit, October 1995.
prep time
15 Min
cook time
35 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 cup chicken broth
- 3/4 cup whipping cream
- 1/4 teaspoon crushed red pepper
- 1/2 cup parmesan cheese, grated
- 1 tablespoon butter
- 12 ounces crimni or button mushrooms, 1/2-inch pieces
- 12 ounces penne pasta
- 1 1/2 cups frozen green peas, thawed
- 8 slices prosciutto, cut crosswise, 1/4-inch strips
- - parmesan cheese
How To Make creamy garlic pasta with mushrooms and prosciutto
-
Step 1Bring broth, cream and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes.
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Step 2Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
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Step 3Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
-
Step 4Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
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Step 5Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute.
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Step 6Transfer to bowl. Serve, passing additional Parmesan cheese separately.
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