Pasta with Mushroom- Pea Sauce
Over a year ago
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Ingredients
- 400g fusilli pasta
- 250g peas
- 1 tsp. extra-virgin olive oil
- 100g sliced prosciutto. diced
- 2 cloves garlic. minced
- 150g mushroom
- 1 tbsp. all-purpose flour
- ¼ cup white wine
- 1 cup chicken broth
- ¼ cup whipping cream
- to taste salt and pepper
- 1 tbsp. parsley
Accompaniment
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Description
Super creamy pasta dish. Great for lunch or light dinner.
Method
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1
1. Cook the pasta and peas. It's about 10 mins.
2. Heat oil in a large skillet and cook the prosciutto, stirring, until it begins to brown, about 5 minutes.
3. Add garlic.
4. Add the mushrooms and cook until all the water will be evaporated.
5. Sprinkle flour over the mushrooms, stir to coat.
6. Add wine and let simmer for 1 minute.
7. Add broth, and cook, until slightly thickened, about 4 minutes. Remove from the heat and stir the cream and pepper in.
8. Drain the peas and pasta, put it back to the pan, add the mushroom sauce and combine it. Garnish with parsley.
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