Creamy Garlic Pasta With Mushrooms And Prosciutto

Creamy Garlic Pasta With Mushrooms And Prosciutto Recipe

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Vicki Butts (lazyme)


Nice pasta dish that is very versatile. I have added sun-dried tomatoes and different veggies. From Bon Appetit, October 1995.


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15 Min
35 Min
Stove Top


  • 1 c
    chicken broth
  • 3/4 c
    whipping cream
  • 1/4 tsp
    crushed red pepper
  • 1/2 c
    parmesan cheese, grated
  • 1 Tbsp
  • 12 oz
    crimni or button mushrooms, 1/2-inch pieces
  • 12 oz
    penne pasta
  • 1 1/2 c
    frozen green peas, thawed
  • 8 slice
    prosciutto, cut crosswise, 1/4-inch strips
  • ·
    parmesan cheese

How to Make Creamy Garlic Pasta With Mushrooms And Prosciutto


  1. Bring 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.
  2. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
  3. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
  4. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  5. Drain 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.
  6. Transfer to bowl. Serve, passing additional Parmesan cheese separately.

Printable Recipe Card

About Creamy Garlic Pasta With Mushrooms And Prosciutto

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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