Even though the name has Creamy in it this is on the healthier side. Adapting this dish from Eating Well, it made for a great dinner last week & lunch for the 2 days after. I was planning to post crab cakes today that I made over the weekend but for some reason my pictures didn't come through to my email here at work from my email at home. Thankfully, I had this recipe ready to go but without my own pics. I'll have to incorporate those in later because there is one funny one which shows exactly why I cut the amount of the peas down.
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Ok I will leave in the above pic just for kicks & for comparison sake but the 2 below are mine. THIS is why I needed to reduce the peas.
8 ounces whole-wheat pasta, such as fusilli or rotini
2 cups frozen peas
1 tblsp extra-virgin olive oil
2 ounces sliced prosciutto, diced
3 cloves garlic, minced
2 cups fresh mushrooms
2 tblsp all-purpose flour
1/2 cup white wine
2 cup reduced-sodium chicken broth
3/4 cup whipping cream
Lots of freshly ground pepper, to taste
Fresh parmesan cheese for garnish
Bring a large pot of water to a boil. Add pasta; cook until the pasta is tender. I had thawed my peas so I added them to the pasta the last two 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 & cook, stirring, until fragrant, 30 seconds. Add mushrooms & cook, stirring, until they release their juices & most of the liquid has evaporated, about 4 minutes.
Sprinkle flour over the mushrooms; stir to coat. Add wine & let simmer for 1 minute. Add broth, return to a simmer & cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream & pepper. Drain the peas & pasta; return to the pan, add the mushroom sauce & toss to coat.
This dish is not rich & creamy at all like an alfredo sauce & I even wished for more sauce when I first made it. So, I doubled the liquid ingredients to make more & those amounts are already incorporated into the amounts above.
If you don't like mushrooms or peas just substitute. To me, the flavor of this dish comes from the prosciutto, wine & chicken broth & a bit of the cream of course. It's a light pasta dish that won't weigh you down.