Pasta With Mushrooms Ham And Peas Food

CREAMY PASTA WITH BACON, PEAS AND MUSHROOMS | SLIMMING & WEIGHT WATCHERS FRIENDLY

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!

ITALIAN PASTA AND PEAS

Steps:

• In a large saucepan, combine the water, milk and butter; bring to a boil. Stir in pasta and sauce mix. Cook over medium heat for 8 minutes, stirring occasionally. , Stir in the peas, mushrooms and oregano; cook 3-4 minutes longer or until pasta is tender. Remove from the heat. Sauce will thicken upon standing.

CREAMY HAM & MUSHROOM PASTA BAKE

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.

SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE

Steps:

• For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
• Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
• For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
• Top each portion with a fried sage leaf.

SKILLET PASTA WITH HAM AND PEAS

Steps:

• Melt the butter in a large ovenproof skillet over medium-high heat. Add the leeks, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the leeks are tender, 8 to 10 minutes. Add the ham and cook until warmed through, about 2 minutes. Add the flour and cook, stirring, until moistened, 1 minute. Add the half-and-half and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 2 minutes. Stir in 1 cup fontina until melted.
• Meanwhile, preheat the broiler and bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the peas in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and peas.
• Add the pasta and peas to the skillet and toss to coat, adding the reserved cooking water as needed to loosen; season with salt and pepper. Top with the remaining 1 cup fontina and the parmesan. Broil until lightly browned, 4 to 5 minutes.

PASTA WITH MUSHROOMS, HAM AND PEAS

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.

MUSHROOM HAM FETTUCCINE

Steps:

• In a skillet, saute the ham, mushrooms and garlic in 3 tablespoons butter. Meanwhile, cook fettuccine according to package directions; drain. Melt the remaining butter in a large saucepan. Stir in the fettuccine, Parmesan cheese, sour cream and pepper. Add the ham mixture; toss to coat.

PENNE PASTA WITH MUSHROOMS & PEAS

Steps:

• Penne pasta is a favorite of mine for mixing with seasonal vegetables and ingredients. For this recipe, along with the penne pasta, I use some mushrooms, peas, some chicken stock (and a couple other things) to make a very simple sauce. So simple in fact that you can make it in about 20 minutes, so it's perfect even on those nights when you home form work late, and you need to get something on the table quickly. Best of all, once you know this basic recipe you can easily add or swap out ingredients. Enjoy! Recipe Overview and Keys to Success Like all pasta dishes, make sure you good the penne Al dente. Overcooked = Bad I like to cook the mushrooms down for about 20 minutes, until they are golden brown, firm in texture, and concentrated in flavor. Undercooked, they seem a bit slimy to me Add the frozen peas at the last minute. They don't take long to cook. Finally, the sauce here is really the chicken stock, reduced with some of the other ingredient. Taste as you go to make sure the salt and pepper is right, and make sure there is enough sauce so the pasta doesn't seem dry Ingredients (for 2) 1/3 lb penne pasta 3 cups sliced crimini mushrooms 1/3 cup frozen peas 1 large diced shallot 2 minced garlic cloves 1/3 cup chicken stock 1 sprig rosemary 1 - 3 tablespoons grated parmesan cheese Olive oil Salt and pepper Penne with Mushrooms & Peas Put a large pot of water on the heat to bring to a boil Heat a large skillet over high heat, and coat the bottom with olive oil Add the mushrooms and season with salt and pepper Toss, and continue to cook, tossing every few minutes until the mushrooms are golden brown, and firm in texture (about 20 minutes) When the mushrooms have 5 - 10 minutes left, and the water is boiling, add the penne to the water, and stir occasionally to prevent sticking Add the shallot, rosemary and garlic to the mushrooms and cook for about 1 minute to soften Add the chicken stock to deglaze the pan, and allow it to start reducing at a hard simmer Once the pasta is cooked, add the peas to the mushrooms, and drain pasta from the water Add the pasta to the mushroom sauce and season with salt and pepper Toss together a few times over high heat to integrate all the ingredients, and then kill the heat Add the parmesan cheese, and a drizzle of olive oil Toss again, taste and adjust the seasoning if needed Serve it up, with a bit more parmesan cheese, and enjoy! Wine with Penne with Mushrooms & Peas I'm going to fall back on my love for combining Mushrooms with Pinot Noir for this recipe. The earthy notes of both complement each other, and the lighter pinot won't overpower the pasta.

LIGHT AND CREAMY PASTA WITH HAM, PEAS, AND MUSHROOM

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!

CREAMY HAM AND TOMATO PENNE AL BAFFO

Steps:

• Put a large pot of water to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cut the ham into small strips or juliennes. Peel and finely chop the shallots. wash and chop the parsley.
• Sauté the sliced shallot gently in olive oil until it starts to soften. Add the ham pieces and sauté them for a minute or two over a slightly higher heat, until they beginto brown ever so slightly around the edges. Add the passata and simmer gently until it starts to thicken (about 10 minutes). Add salt to taste.
• Add the cream and mix it with the rest of the sauce. Let the sauce simmer for 4-5 minutes until the cream and tomato have reduced into a lovely coral coloured sauce.
• Cook the pasta slightly less than al dente according to the instructions on the packet. Save a little of the pasta cooking water and drain the pasta.
• Add the pasta to the sauce along with ½ a ladleful of the pasta water. Turn up the heat and let the pasta simmer in the sauce for a minute or two. Mix constantly, until the sauce has reduced enough to coat the pasta well. Add the chopped parsley and serve immediately, with freshly ground black pepper and a sprinkling of extra parsley.

LINGUINE WITH MUSHROOMS & HAM

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.

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!

HAM AND SPAGHETTI CASSEROLE WITH PEAS

Steps:

• Spray a 3-quart baking dish with nonstick cooking spray. Heat oven to 350 F.
• Cook the spaghetti or linguine in boiling salted water following the package directions. Rinse, drain, and set aside.
• In a large sauté pan, melt butter over medium heat. Add the mushrooms, ham, green onion, if using, and parsley. Saute, stirring, until mushrooms are tender. Stir in flour until blended.
• Cook, stirring, for 1 to 2 minutes. Add chicken broth, sherry, nutmeg , if using, salt, and pepper. Cook, stirring, until thickened. Stir in cream or half-and-half, half of the cheese, and peas.
• Add the pasta to the sauce mixture and stir to blend. Turn into the prepared baking dish.
• Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.
• Serve and enjoy!

CREAMY TORTELLINI WITH HAM, MUSHROOMS AND PEAS

Steps:

• 1. In large saucepan, cook tortellini to desired doneness as directed on package.
• 2. Drain; rinse with hot water.
• 3. Return to saucepan.
• 4. Add remaining ingredients; blend well.
• 5. Cook over medium heat until sauce is thickened and smooth, stirring constantly.

PASTA WITH HAM AND PEAS

Steps:

• Bring a large pot of water to a boil to cook the pasta. Cook according to the package directions and drain. Spray the bottom of the pot with non-stick cooking spray and then pour the cooked pasta back into the pot and cover to keep warm.
• Heat the olive oil and butter in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes to soften, then add the garlic and cook for one minute longer. Add the leftover ham and frozen peas and carrots to the skillet and cook for 4-5 minutes until the frozen vegetables are warmed through.
• Sprinkle the flour into the skillet and stir to combine until the flour is completely mixed in with the ham and vegetables. Slowly pour in the cream, stirring as you go. Add the parmesan cheese, stir and bring to a simmer.
• Simmer the sauce for 5 minutes until thickened, then stir in the cream cheese until it's completely melted into the sauce.
• Pour the sauce over the pasta and stir to combine. Serve with more parmesan cheese and fresh black pepper if desired.

HAM AND PEAS PASTA WITH GARLIC PARMESAN CREAM SAUCE

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.

HAM AND PEA PASTA

Steps:

• Bring a large saucepan of salted water to the boil. Tip in the pasta and cook for 9-11 minutes until done to your liking, adding the frozen peas for the final minute.
• Meanwhile, heat a knob of butter or splash of oil in a frying pan, add the spring onion whites and fry for a minute until just softening. Turn off the heat and set aside until the pasta is cooked.
• Drain the pasta and peas, reserving a ladleful of the cooking water, and tip into the frying pan. Add the cream, Parmesan and ham with 3 tablespoons of the pasta water. Stir over a low-medium heat until the cream starts to bubble, then turn the heat down and stir briefly until the sauce is clinging to the pasta. (If you overcook it and it starts looking dry, add a little more of the pasta water.)
• Stir in the lemon zest and spring onion greens, then season with salt, pepper and lemon juice to taste. Serve immediately with extra Parmesan.

ORECCHIETTE PASTA WITH PEAS, HAM, AND CREAM

Steps:

• 1. Cook pasta according to package directions.
• 2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add onion and cook for 3 to 4 minutes, until translucent, stirring often.
• 3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.
• 4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.

PASTA WITH HAM AND MUSHROOMS

Steps:

• Cook pasta in boiling salted water until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot. Meanwhile, in a large skillet, combine sliced large yellow onion with olive oil; season with salt and pepper. Cook over medium-high until beginning to brown, 3 to 5 minutes. Add sliced mushrooms; cook until browned, about 5 minutes. Add ham pieces; cook until warm. Toss with pasta, adding enough pasta water to create a sauce that coats pasta. Serve topped with chopped parsley and grated pecorino cheese.

PASTA WITH MUSHROOMS, PEAS, PROSCIUTTO & SOUR CREAM

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.