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Prosciutto and Mushroom Penne Pasta

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Serves 4 | 

A rich and complex pasta dinner.

Ingredients:

1 cup vegetable broth
1 cup whipping cream
1/2 teaspoon cayenne pepper
1 cup shredded Parmesan cheese, more for garnish
2 tablespoons butter
1 lb white mushrooms, chopped
1 lb penne pasta
1 can sweet peas, drained
8 slices prosciutto, cut into strips

Directions:

  1. Combine the broth, whipping cream and cayenne pepper in a saucepan. Bring to a boil on medium heat, stirring occasionally. Once boiling, reduce to low and simmer for 20 minutes.
  2. Remove saucepan from heat. Add shredded Parmesan to the saucepan, cover with a lid.
  3. Melt butter in a large skillet over medium-high heat. Add mushrooms and sauté until browned and tender. Remove from heat.
  4. Cook pasta in large pot until al dente. Drain water and pasta return to the pot. Pour in cream mixture, mushrooms and peas, stir over low heat for 3 minutes, stirring frequently. Mix in prosciutto. Cover and let stand 1 minute.
  5. Transfer pasta and sauce to serving bowls, and top with Parmesan cheese.
Main Ingredient: Pasta
Cooking Method: Boil, Stovetop
Course: Dinner
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