Best Mushroom Prosciutto Pasta Recipes

MUSHROOM PROSCIUTTO PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add prosciutto; saute for 3 minutes. , In a small bowl, combine cornstarch and cream until smooth; stir into the skillet. Add parsley and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the skillet and stir to coat. Sprinkle with cheese if desired.

MUSHROOM LEEK PROSCIUTTO PASTA

Steps:

• Directions Heat the olive oil in a large sauté pan add the leeks and prosciutto. Cook over medium heat until softened but not browned. Add the mushrooms and cook until give off most of their liquid. Grate fresh nutmeg over mushrooms. Add a pinch of red pepper. Lower the heat. Add cheese and cream. stir occasionally until the sauce is smooth. Cover and keep warm while the pasta cooks. Drain the pasta and add to the sauté pan with a couple of tablespoons of the pasta water and mix well. Transfer to a platter; sprinkle the cheese over the top and serve.

PROSCIUTTO, SNAP PEA & MUSHROOM PASTA

Steps:

• In a large pot, boil spaghetti for 8-10 minutes or until al dente. If cooking fresh spaghetti, boil for less time (approximately 6-8 minutes).
• To quickly steam snap peas, place peas (in their pods) in a metal colander. place colander over pot while spaghetti is cooking until peas are tender-crisp.
• In a medium skillet over medium heat, add olive oil. Cook garlic and onions until tender but not browned. Stir in prosciutto and cook until warmed through and slightly browned around the edges. Stir in mushrooms and cook until tender. Remove from heat.
• Drain spaghetti and return to pot. Add snap peas, mushroom mixture and season with black pepper. Gently toss to combine all ingredients.
• Serve and top each portion with Parmesan cheese.
• Enjoy!