8 ounces whole-wheat pasta, such as fusilli or rotini
2 cups frozen peas
1 tblsp extra-virgin olive oil
2 ounces sliced prosciutto, diced
3 cloves garlic, minced
2 cups fresh mushrooms
2 tblsp all-purpose flour
1/2 cup white wine
2 cup reduced-sodium chicken broth
3/4 cup whipping cream
Lots of freshly ground pepper, to taste
Bring a large pot of water to a boil. Add pasta; cook until the pasta is tender. I had thawed my peas so I added them to the pasta the last few minutes. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic & cook, stirring, until fragrant, 30 seconds. Add mushrooms & cook, stirring, until they release their juices & most of the liquid has evaporated, about 4 minutes.
Sprinkle flour over the mushrooms; stir to coat. Add wine & let simmer for 1 minute. Add broth, return to a simmer & cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream & pepper. Drain the peas & pasta; return to the pan, add the mushroom sauce & toss to coat.
2 cups frozen peas
1 tblsp extra-virgin olive oil
2 ounces sliced prosciutto, diced
3 cloves garlic, minced
2 cups fresh mushrooms
2 tblsp all-purpose flour
1/2 cup white wine
2 cup reduced-sodium chicken broth
3/4 cup whipping cream
Lots of freshly ground pepper, to taste
Bring a large pot of water to a boil. Add pasta; cook until the pasta is tender. I had thawed my peas so I added them to the pasta the last few minutes. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic & cook, stirring, until fragrant, 30 seconds. Add mushrooms & cook, stirring, until they release their juices & most of the liquid has evaporated, about 4 minutes.
Sprinkle flour over the mushrooms; stir to coat. Add wine & let simmer for 1 minute. Add broth, return to a simmer & cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream & pepper. Drain the peas & pasta; return to the pan, add the mushroom sauce & toss to coat.
My Thoughts:
Aside from the cream, this is a very healthy dish. It's not rich & creamy like an alfredo sauce at all & I even wished for more sauce when I first made it. So, I doubled the liquid ingredients to make more & those amounts are already incorporated into the amounts above. This made for a great lunch the next 2 days.
If you don't like mushrooms or peas just substitute. To me, the flavor of this dish comes from the prosciutto, wine & chicken broth & a bit of the cream of course. But cooker beware, this is not a thick & creamy sauce. More light & refreshing.
