Creamy Mushroom Cavatappi
Creamy Mushroom Cavatappi
This tasty pasta dish combines mushrooms with cavatappi, or spiral macaroni, for a quick and easy dinner. Instead of cream, we used low-fat milk and cornstarch to lend a velvety texture to the sauce.
Ingrediënten
- 6 main-dish servings
- 12 ounces cavatappi pasta
- 2 teaspoons olive oil
- 1 small onion 4 to 6 ounces, chopped
- 1 package 8 ounces sliced cremini mushrooms
- 1 tablespoon cornstarch
- 1½ cups low-fat 1% milk
- ½ cup freshly grated parmesan cheese plus additional for serving
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 package 10 ounces frozen peas
- 8 ounces deli-sliced ham cut into ½-inch-wide strips
Instructies
- Cook pasta as label directs.
- Meanwhile, in 12-inch skillet, heat oil over medium heat 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 has evaporated, 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 over medium heat, whisking frequently.
- Boil 1 minute, stirring constantly to prevent scorching on bottom of skillet.
- Remove skillet from heat and whisk in ½ cup Parmesan, salt, and pepper.
- Place peas in colander.
- Pour pasta over peas; drain and pour pasta mixture into saucepot.
- Stir in mushroom mixture, cheese sauce, and ham; toss to coat.
- Serve with freshly grated Parmesan.
Nutritional Information
Calories: 400 kcal
