Light and Creamy Pasta with Ham, Peas, and Mushroom

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“I ate a dish at The Olive Garden Restaurant several years ago that I loved. They have since removed it from their menu, so this is my "light" re-creation of it!”

Ingredients Nutrition

  • 1 (7 ounce) package cheese tortellini (or larger)
  • 1 (8 ounce) packagedeli cut ham steaks, cubed (or larger)
  • 8 ounces frozen peas, partially thawed
  • 8 ounces fresh sliced mushrooms
  • 2 cups white wine (I use Pinot Grigio)
  • 34 pint half-and-half cream (I use fat free)
  • 2 cloves garlic (I use a garlic press to mince them)
  • 3 tablespoons light butter (I use I Can't Believe it's Not Butter, Light)
  • 3 -4 tablespoons cornstarch
  • 1 tablespoon parmesan cheese
  • salt and pepper, to taste


  1. Put 3 tbsp. of light butter in a large saute pan over medium-high heat. After a minute, put in minced garlic cloves
  2. Add 1 cup of white wine then add all of the mushrooms and saute for 3-4 minutes
  3. Start to boil the water for the pasta. Add cubed ham and peas to the saute pan then add the remaining 1 cup of white wine and saute for 3-4 minutes
  4. Put your pasta in the boiling water. To the saute pan, add 3/4 pint of half & half, then lower the temperature to low-medium heat (so that it doesn't bubble)
  5. After 2-3 minutes, add corn starch one tbsp. at a time and stir-the sauce will slowly thicken over 3 to 4 minutes
  6. Salt and pepper to taste, serve over the pasta, sprinkle with parmesan cheese, enjoy!

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