Creamy Mushroom Cavatappi

"This recipe is from Good Housekeeping. It makes a nice main dish salad for summer."
 
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Ready In:
45mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
  • Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onion and cook 3 minutes or until beginning to soften. Increase heat to medium-high, and stir in mushrooms; cook 8 to 10 minutes or until mushrooms are golden and most liquid evaporates, stirring frequently. Transfer mushroom mixture to small bowl.
  • In 2-cup liquid measuring cup, whisk cornstarch into milk; add to same skillet and heat to boiling on medium, whisking frequently. Boil 1 minute, stirring constantly to prevent scorching on bottom of skillet. Remove skillet from heat and whisk in 1/2 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  • Place peas in colander. Pour pasta over peas; drain and return to saucepot. Stir in mushroom mixture, cheese sauce, and ham; toss to coat. Serve with freshly grated Parmesan.

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RECIPE SUBMITTED BY

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
 
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