CREAMY MUSHROOM PEAS
This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas.
Provided by CHEETO
Categories Side Dish Vegetables Green Peas
Yield 4
Number Of Ingredients 9
Steps:
- Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
- Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 16 g, Cholesterol 81.6 mg, Fat 24.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 292.9 mg, Sugar 5.2 g
CREAMY HAM, PEAS, AND PASTA
Creamy sauce tops pasta with ham and peas. A great recipe to use leftover holiday ham.
Provided by Eileen Kelly
Categories Main Dish
Time 20m
Number Of Ingredients 15
Steps:
- Prepare the farfalle according to package directions, set aside
- While pasta cooks, in a saute pan, over medium heat add 1 Tablespoon unsalted butter (Note 1), let melt. Add in diced shallots, saute about 2 minutes to soften shallots.
- Add in minced garlic, Italian seasoning, salt, and black pepper. Continue to saute another few seconds to blend flavors. (Note 6)
- Stir in the remaining butter (Note 1), let melt. Whisk in the flour, continue to whisk about 1 minute to blend flavors.
- Whisk in heavy cream to blend. Cook and stir occasionally, about 5 minutes to thicken sauce.
- Mix in the shredded cheese combo. Whisk to melt cheese, about 1 minute.
- Gently stir in the peas, ham, and cooked farfalle. Simmer another minute to blend flavors and warm pasta, stirring occasionally.
- Taste sauce for seasoning, adjust any, if needed.
- Serve with chopped fresh parsley, optional.
Nutrition Facts : ServingSize 1 serving, Calories 863 kcal, Carbohydrate 45 g, Protein 31 g, Fat 63 g, SaturatedFat 38 g, Cholesterol 235 mg, Sodium 1100 mg, Fiber 3 g, Sugar 5 g
CREAMY PASTA WITH BACON, PEAS AND MUSHROOMS | SLIMMING & WEIGHT WATCHERS FRIENDLY
This Creamy Pasta with Bacon, Peas and Mushrooms is a tasty, slimming friendly dinner for anyone counting calories or following plans like Weight Watchers!
Provided by Emma T
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Boil the pasta as per the instructions on the packet.
- Cut the bacon into strips, ensuring any fat is removed. To a non-stick saucepan, add the bacon and mushrooms and cook on a moderate heat until tender. Add the garlic and cook for a further couple of minutes, keeping a close eye on it to ensure the garlic does not burn.
- Add the frozen peas and stir well. Season generously with pepper and salt - remembering that the bacon can be salty. Turn down the heat to low, and stir in the Lightest Philadelphia and parmesan. Do not let it boil or the cheese will burn.
- Once the pasta is cooked, add to the sauce and stir to coat all of the pasta - enjoy!
Nutrition Facts : Calories 576 kcal, Carbohydrate 14 g, Protein 19 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 28 mg, Sodium 835 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
HAM AND PEAS PASTA WITH GARLIC PARMESAN CREAM SAUCE
The perfect way to use up all your leftover ham! It is amazingly creamy, comforting and kid-friendly!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in spaghetti, ham and peas, and gently toss to combine. Serve immediately, garnished with parsley, if desired.
CREAMY MUSHROOM & HAM PASTA
Steps:
- In a large frying pan add the olive oil, mushrooms, parsley, oregano, salt and water, cook almost covered on medium heat, stirring occasionally until mushrooms are cooked and water has almost evaporated.(about 10-15 minutes).
- While mushrooms are cooking boil and cook pasta al dente. Once the mushrooms are cooked add the ham gently mix together.
- Add the cream and flour and cook on medium high heat, stirring constantly until thickens, add pasta, toss gently and serve immediately with freshly grated parmesan cheese if desired. Enjoy!
Nutrition Facts : Calories 551 kcal, Carbohydrate 42 g, Protein 16 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 103 mg, Sodium 739 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE
Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.
Provided by Mindy Fox
Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Ham Pea Small Plates
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
- Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
- Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.
CREAMY HAM & MUSHROOM PASTA BAKE
Use up the leftovers in your fridge with this hearty family supper dish
Provided by Good Food team
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
- Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
- Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.
Nutrition Facts : Calories 678 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 8 grams sugar, Protein 31 grams protein, Sodium 1.58 milligram of sodium
CREAMY HAM & PEA PASTA
A delicious one pot Creamy Ham & Pea Pasta recipe, ready in just 15 minutes. Perfect for quick and easy mid-week meals!
Provided by Ciara Attwell
Categories Dinner
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Add the pasta and stock cube to a large pan, cover with boiling water and cook according to the pasta package instructions. The stock cube helps to add some flavour to the pasta while it cooks.
- For the last 3 minutes of cooking, add the frozen peas to the pot. Then drain but retain a small cup of the pasta water for the sauce.
- Add in the cream cheese and add a splash of the retained pasta water. Mix until the cheese has melted and you get the right consistency of sauce. Add more pasta water if necessary.
- Add in the ham and garlic granules and mix again.
- Season to taste with salt and pepper and serve immediately with some green veg or salad.
Nutrition Facts : ServingSize 1 Serving, Calories 515, Sugar 5.5 g, Sodium 433.7 mg, Fat 14.3 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 72.6 g, Fiber 4.5 g, Protein 22.8 g, Cholesterol 53.9 mg
LINGUINE WITH MUSHROOMS & HAM
This is one of our favorite pasta dishes. I use honey ham from the deli and it really gives the dish good flavor. For reheating leftovers, add a little extra cream and simmer over medium low heat on stove.
Provided by SWEET-UMZ
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
- In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.
Nutrition Facts : Calories 626 calories, Carbohydrate 48.1 g, Cholesterol 145.8 mg, Fat 42.6 g, Fiber 2.9 g, Protein 15.6 g, SaturatedFat 24.6 g, Sodium 423.3 mg, Sugar 3.7 g
PASTA WITH MUSHROOMS, HAM AND PEAS
Make and share this Pasta with Mushrooms, Ham and Peas recipe from Food.com.
Provided by William Hakala
Categories Vegetable
Time 31m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet (preferably nonstick), heat oil over medium-high heat.
- Add onion; cook and stir until tender, about 5 minutes.
- Stir in mushrooms and ham.
- Cook and stir until mushrooms are tender, about 8 minutes.
- Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan.
- Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes.
- Just before serving, add grated cheese.
LIGHT HAM TETRAZZINI
Add the cooked spaghetti noodles to the slow cooker just before heading to the potluck. Insulated carrying cases keep the food hot and make this crock pot tetrazzini dish easy to transport. -Susan Blair, Sterling, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a 5-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 4-5 hours or until heated through., To serve, cook spaghetti according to package directions; drain. Add spaghetti and cheese to slow cooker; toss to combine.
Nutrition Facts : Calories 279 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 734mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
PASTA WITH SMOKED HAM AND BABY PEAS
Pasta with Smoked Ham and Baby Peas in a light creamy sauce makes this dish fabulous and one you'll make for years to come!
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- In a large nonstick skillet. Heat olive oil with 1 Tbsp. of butter (reserve the other tablespoon for later).
- Add the onion and sauté' for a few minutes, until onion is golden brown. Add cayenne pepper, frozen peas, and water.
- Cover with a lid. Simmer of low-medium heat for about 5 minutes. Stir occasionally until the peas are soft and tender. Season with salt and pepper. Lower the heat.
- Roll the slices of Black Forest Ham together and chop into small pieces. Toss the Ham into the skillet. Turn off the heat.
- In a large pot of boiling water. Add some salt. Add the Farfalle Pasta ( bow-ties pasta) into the boiling water. Follow the directions to cook the pasta, until the pasta is al dente.
- With a medium-size strainer, take out the pasta and transfer the pasta to the skillet with peas and ham.
- Turn the heat back on low, add in 1 tablespoon of butter and Half and Half. Simmer for 2 minutes. The sauce should be smooth and creamy.
- Taste and season with salt and black pepper to taste. And serve!
- Serve with grated Parmesan cheese at the table.
- Serves 4
LIGHT AND CREAMY PASTA WITH HAM, PEAS, AND MUSHROOM
I ate a dish at The Olive Garden Restaurant several years ago that I loved. They have since removed it from their menu, so this is my "light" re-creation of it!
Provided by K Conway2
Categories European
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Put 3 tbsp. of light butter in a large saute pan over medium-high heat. After a minute, put in minced garlic cloves
- Add 1 cup of white wine then add all of the mushrooms and saute for 3-4 minutes
- Start to boil the water for the pasta. Add cubed ham and peas to the saute pan then add the remaining 1 cup of white wine and saute for 3-4 minutes
- Put your pasta in the boiling water. To the saute pan, add 3/4 pint of half & half, then lower the temperature to low-medium heat (so that it doesn't bubble)
- After 2-3 minutes, add corn starch one tbsp. at a time and stir-the sauce will slowly thicken over 3 to 4 minutes
- Salt and pepper to taste, serve over the pasta, sprinkle with parmesan cheese, enjoy!
PASTA WITH CHICKEN PEAS & MUSHROOMS
Pasta with Chicken Peas & Mushrooms is sautéed in a light creamy sauce made with white wine, chicken stock, and light cream. This creamy pasta dish, loaded with pieces of chicken and vegetables is not only easy to make, but it is SO light and SO good, we guarantee you and your family will LOVE from the very first bite!
Provided by 2 sisters recipes
Categories Chicken Recipes
Time 30m
Number Of Ingredients 17
Steps:
- In a large pot of water, add 2 teaspoons of salt to the water and raise the heat.
- In the meantime, do the prep work for this dish.
- In a large (12-inch /5 Qt.) round skillet. Heat olive oil and butter together until butter is melted, on medium heat.
- Add chopped onions, garlic slices, and crushed red pepper. Sauté until onions are softened.
- Add chicken pieces and gently stir. Cook chicken for 3 to 5 minutes, until chicken, is fully cooked.
- Next, pour in 1/2 cup of white wine. Simmer and cook until the wine has reduced.
- Then add in the baby peas, sun-dried tomatoes, fresh parsley, and mushrooms and cook for 5 minutes. Then pour in the chicken stock.
- Lower the heat and simmer, uncovered for a few minutes until the mushrooms and peas have softened and tender to the bite, about 4 to 6 minutes. Turn off the heat.
- In a large pot of boiling water, add 1 teaspoon of salt to the water. Toss in the Farfalle pasta and cook according to the directions on the box, approx. 7- 9 minutes, until the pasta is al dente.
- Using a large slotted spoon, carefully take the pasta from the water and allow to drain, then transfer the pasta to the skillet with chicken and vegetables.
- Turn on the heat once again under the skillet.
- Pour half & half into the skillet and simmer on low heat for about 1 minute, stirring the entire mixture.
- Taste the cream sauce and adjust the seasonings with salt and fresh cracked black pepper to taste.
- Stir in 1/4 cup of grated Parmesan cheese on top and serve immediately.
- Serves 6
15 MINUTE CREAMY PASTA WITH HAM AND PEAS
This creamy pasta with ham and peas recipe is a light and flavorful meal that is perfect for busy families with big appetites.
Provided by Dan fro Platte Talk
Categories Dinner
Time 15m
Number Of Ingredients 11
Steps:
- Cook pasta to al dente, about 10 or 11 minutes. Drain and reserve 2 tbsp of pasta water.
- While the pasta is cooking, heat olive oil in large skillet over medium heat. Add shallots and stir for a few minutes until soft and tender. Add ham, peas and cream and bring to slow simmer while stirring for about 5 minutes, until sauce is slightly thickened.
- Remove from heat, stir in lemon zest, parsley and salt and pepper. Add pasta to sauce and toss until well covered. Serve and garnish with Parmesan cheese and additional parsley and lemon zest (if desired).
Nutrition Facts : Calories 552 kcal, Carbohydrate 61 g, Protein 16 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 67 mg, Sodium 279 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
PASTA WITH HAM, PEAS AND CREAM
When my children were younger, this was always one of their favourite teas and is now one of their favourite suppers. It serves 2 or 3 children - double quantities for teenagers and above. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 2-3 children
Number Of Ingredients 5
Steps:
- Cook the pasta according to packet instructions in plenty of salted boiling water, and then after 5 minutes add the peas to the pasta water. When the pasta is cooked, drain with the peas. Put the dry pan back on the heat with the cream, ham and Parmesan and warm it through. Add the pasta and peas back to the pan, tossing everything together well.
5-INGREDIENT HAM AND NOODLE CASSEROLE
This 5-Ingredient Ham and Noodle Casserole is an easy one dish meal that takes advantage of your delicious leftovers!
Provided by Blair Lonergan
Categories Dinner
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Cook egg noodles just until al dente, according to package instructions. Drain.
- While the noodles are cooking, place mustard, ham, condensed soup, and optional frozen green beans in a large bowl.
- Pour the drained, cooked, hot noodles over the rest of the ingredients in the bowl and stir to combine.
- Transfer noodle mixture to prepared baking dish. Top with grated cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil, return to the oven (uncovered) for 20-25 more minutes, or until cheese is melted and casserole is heated through.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 296 kcal, Carbohydrate 37.6 g, Protein 16.5 g, Fat 7.8 g, SaturatedFat 3 g, Cholesterol 30.8 mg, Sodium 800 mg, Fiber 3.4 g, Sugar 3.4 g
PASTA WITH CREAMY MUSHROOM-PEA SAUCE
Peas combine deliciously with wild mushrooms, such as chanterelles, but they are hard to come by this early in the season. You can still get the depth of flavor from more available creminis.
Provided by EatingWell Test Kitchen
Categories Healthy Spaghetti Recipes
Time 50m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 412 calories, Carbohydrate 65.5 g, Cholesterol 27.8 mg, Fat 8.5 g, Fiber 13.9 g, Protein 21.1 g, SaturatedFat 3.8 g, Sodium 618 mg, Sugar 9.1 g
CREAMY VEGAN MUSHROOM PASTA
This vegan mushroom pasta with spinach in a creamy cashew sauce is a comforting, easy, and family meal! It's healthy satisfying comfort food at its best.
Provided by Alison Corey
Categories Main Course Pasta
Time 30m
Number Of Ingredients 13
Steps:
- Prepare pasta according to package directions.
- Soak raw cashews in warm water for a minimum of 10 minutes.
- While pasta water is coming to a boil, and cashews are soaking, dice and sauté both of the onions in a 1/4 cup of vegetable stock on medium heat for about 3 minutes or until translucent.
- Take half of the sautéed onions, and add to the blender for the sauce. Keep the remaining half of the onions in the pan.
- Dice mushrooms, and add to the pan with the onions. Sauté until browned about 5 minutes. Add spinach. Cover with lid, and allow steam to wilt the spinach.
- Drain soaked cashews. Add to the blender with the onions. Add garlic, almond milk, vegetable stock, nutritional yeast, salt, pepper, and optional lemon juice. Blend until smooth. Transfer to a small pot. Heat on medium until sauce is warm and thickens. Set aside.
- Assemble the pasta. In the pan with mushrooms and spinach, add the cooked and drained pasta. Pour cashew cream sauce over top, and stir until sauce is well combined. Serve with a wedge of lemon, or a sprinkle of vegan parmesan.
Nutrition Facts : Calories 353 kcal, Carbohydrate 50 g, Protein 22 g, Fat 11 g, SaturatedFat 2 g, Sodium 421 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
PASTA WITH MUSHROOMS, PEAS, PROSCIUTTO & SOUR CREAM
Provided by Lynne Sampson
Categories Main Course
Yield two to three as main course.
Number Of Ingredients 10
Steps:
- Cut the sliced prosciutto crosswise into slender pieces about 1/8 inch wide. Stir together the sour cream and the flour. While you prepare the mushroom sauté, put a large pot of well-salted water on to boil. When the mushrooms have browned (use the optional deglazing step, if you like), transfer them to a plate. Don't wash the pan. Start cooking the pasta in the boiling water.
- Return the mushroom pan to medium-high heat. Pour in the broth and scrape the bottom of the pan with a wooden spoon to stir any browned bits into the broth. Boil until reduced to about 3/4 cup, 2 to 3 minutes. Reduce the heat to a very gentle simmer and whisk in the sour cream. Stir in the peas and maintain a gentle simmer. When the pasta is just tender (consult the package for approximate timing), drain it and put it back in its pot. Stir the mushrooms and prosciutto into the sauce and let heat briefly, about half a minute. Toss the sauce and parsley into the pasta. Season to taste with pepper and serve in warmed pasta bowls.
Nutrition Facts : ServingSize two to three as main course., Calories 620 kcal, Fat 230 kcal, SaturatedFat 12 g, TransFat 25 g, Carbohydrate 70 g, Fiber 4 g, Protein 27 g, Cholesterol 85 mg, Sodium 1800 mg, UnsaturatedFat 12 g
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- In the same pot, add the olive oil and onion. Cook over medium heat, stirring often, till onion is translucent, about 5 minutes. Add garlic and cook one more minute.
- Stir in the flour till all the onions are coated and flour is absorbed. You can add a little more olive oil if you need to.
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- Bring a large pot of salted water to a boil, and cook the pasta until it’s al dente. Drain, and set aside.
- In a medium saucepan or skillet over low to medium heat, add the olive oil and garlic. Cook for about 30 seconds to a minute, then add the ham and frozen peas. Cook for 3 to 5 minutes.
- Pour in the chicken broth, heavy cream, basil, and thyme. Stir to combine, and continue to cook over medium heat until the sauce thickens, about 5 to 7 minutes.
- Remove from heat, and stir in the Parmesan cheese. Taste, and season with salt and pepper if desired. Stir in the cooked noodles.
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