Home Recipes Pasta With Creamy Mushroom Pea Sauce

Pasta With Creamy Mushroom Pea Sauce

by Erika Nicole Kendall
8 ounces pasta
3 cups  shelled English peas , (4 1/2 pounds unshelled) or frozen peas
1 teaspoon  extra-virgin olive oil

2 ounces  sliced prosciutto, diced
2 cloves  garlic, minced
2 cups  quartered cremini, or sliced chanterelle mushrooms (about 6 ounces)
1 tablespoon  all-purpose flour
1/4 cup  white wine

1 cup  reduced-sodium chicken broth
1/4 cup  whipping cream
Lots of  freshly ground pepper, to taste


Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 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 and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.
Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.

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