Creamy Mushroom Cavatappi |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from Good Housekeeping. It makes a nice main dish salad for summer. 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:
1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
2. 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.
3. 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.
4. 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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