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Prosciutto and Mushroom Penne Pasta
Serves 4 |
A rich and complex pasta dinner.
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Ingredients:
| 1 cup vegetable broth |
| 1 cup whipping cream |
| 1/2 teaspoon cayenne pepper |
| 1 cup shredded Parmesan cheese, more for garnish |
| 2 tablespoons butter |
| 1 lb white mushrooms, chopped |
| 1 lb penne pasta |
| 1 can sweet peas, drained |
| 8 slices prosciutto, cut into strips |
Directions:
- Combine the broth, whipping cream and cayenne pepper in a saucepan. Bring to a boil on medium heat, stirring occasionally. Once boiling, reduce to low and simmer for 20 minutes.
- Remove saucepan from heat. Add shredded Parmesan to the saucepan, cover with a lid.
- Melt butter in a large skillet over medium-high heat. Add mushrooms and sauté until browned and tender. Remove from heat.
- Cook pasta in large pot until al dente. Drain water and pasta return to the pot. Pour in cream mixture, mushrooms and peas, stir over low heat for 3 minutes, stirring frequently. Mix in prosciutto. Cover and let stand 1 minute.
- Transfer pasta and sauce to serving bowls, and top with Parmesan cheese.
| Main Ingredient: | Pasta |
| Cooking Method: | Boil, Stovetop |
| Course: | Dinner |
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