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Creamy Mushroom Pasta with Proscuitto


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Rate this recipe 4.5/5 (38 Votes)


  • 1 pound penne rigate
  • 1 cup frozen peas
  • 1 1/2 cups chickem stock
  • 1 oz dried porcini mushrooms
  • 3 tbsp extra virgin olive oil
  • 4-5 oz chopped proscuitto
  • 8 oz baby bella, sliced
  • 4 oz cremini mushrooms, sliced
  • 1 large shallot, chopped fine
  • 6 cloves garlic, chopper fine
  • 1 tsp kosher salt
  • freshly ground or table grind black pepper to taste
  • 1 cup heavy cream
  • 1/3 cup marsala wine
  • 1/2 cup Grated parmigiano-reggiano for tossing



Step 1

1.Bring a large pot of salted water to a boil. Add Penne and Peas and cook pasta until al dente. Drain Pasta and reserve 1/2 cup of pasta water
2. While pasta is cooking place dried porcini mushrooms and chicken stock in a small saucepan, bring to a boil, then simmer until mushrooms are softened about 8-10 minutes.Puree mixture in food processor and set aside
3. In a large non stick skillet, add the extra virgin olive oil and heat the oil over medium high heat.Add the proscuitto and stir until the fat renders, about 3-5 minutes. Add mushrooms and cook until browned about 10 minutes. Add the shallots, garlic and salt, season with black pepper to taste.Stir for one minute, then add heavy cream and marsala wine. Stir im mushroom puree and cook at a fairly rapid boil, stirring, about 10 minutes
4. Add the pasta and reserved pasta water to the sauce. Add the cheese as you are tossing

Serve with a salad and bread


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