Creamy Garlic Pasta with Mushrooms and Prosciutto
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- 1 cup(s) chicken broth
- 3/4 cup(s) whipping cream
- 3 large garlic cloves
- 1/4 teaspoon(s) crushed red pepper
- 1/2 cup(s) parmesan cheese freshly grated
- 1 tablespoon(s) butter
- 12 ounce(s) mushrooms cut into 1/2 inch pieces
- 12 ounce(s) penne pasta
- 1 1/2 cup(s) frozen green peas (or edamame) thawed
- 8 thin prociutto slices cut crosswise into 1/4 inch slices
- additional grated parmesan
- Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
- Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- 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. Transfer to bowl. Serve, passing additional Parmesan cheese separately.
This recipe is a personal recipe added by ajmyhre and has not been tested or endorsed by MyRecipes.
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Creamy Garlic Pasta with Mushrooms and Prosciutto Recipe at a Glance
- COURSE: Main Dishes