Creamy Mushroom Cavatappi

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 ounces cavatappi pasta or 12 ounces campanelle pasta
• 2 teaspoons olive oil
• 1 small onion, chopped
• 1 (8 ounce) package sliced mushrooms
• 1 tablespoon cornstarch
• 1 1/2 cups milk
• 1/2 cup freshly grated parmesan cheese, plus additional for serving
• salt and pepper
• 1 (10 ounce) package frozen peas
• 8 ounces deli-sliced ham, cut into 1/2-inch-wide strips

Recipe

• 1 heat large covered saucepot of salted water to boiling on high. add pasta and cook as label directs.
• 2 meanwhile, in 12-inch skillet, heat oil on medium until hot. add onion and cook 3 minutes or until beginning to soften. increase heat to medium-high, and stir in mushrooms; cook 8 to 10 minutes or until mushrooms are golden and most liquid evaporates, stirring frequently. transfer mushroom mixture to small bowl.
• 3 in 2-cup liquid measuring cup, whisk cornstarch into milk; add to same skillet and heat to boiling on medium, whisking frequently. boil 1 minute, stirring constantly to prevent scorching on bottom of skillet. remove skillet from heat and whisk in 1/2 cup parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
• 4 place peas in colander. pour pasta over peas; drain and return to saucepot. stir in mushroom mixture, cheese sauce, and ham; toss to coat. serve with freshly grated parmesan.