Creamy Mushroom Cavatappi
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 12 ounces cavatappi pasta or 12 ounces campanelle pasta
- 2 teaspoons olive oil
- 1 small onion, chopped
- 1 (8 ounce) package sliced mushrooms
- 1 tablespoon cornstarch
- 1 1⁄2 cups milk
- 1⁄2 cup freshly grated parmesan cheese, plus additional for serving
- salt and pepper
- 1 (10 ounce) package frozen peas
- 8 ounces deli-sliced ham, cut into 1/2-inch-wide strips
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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>