This recipe is taken from the 2014 Milk Calendar. Ham, mushrooms, pasta and milk go together like peas in a pod – and there are peas in this family-friendly pasta, too! Serve a romaine lettuce salad dressed with a vinaigrette on the side for a meal everyone will love.
- Recipe from Natalie McCabe, dairy farmer from Neustadt, Ontario
- Prep: 15 min
- Cooking: 20 min
- 1 cup (250 mL) frozen peas
- 8 oz (250 g) fusilli or other short pasta
- 2 tbsp (30 mL) butter
- 2 cups (500 mL) sliced mushrooms
- 1 onion finely diced
- 3 tbsp (45 mL) all-purpose flour
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) dried thyme
- Pinch of salt
- 1/2 cup (125 mL) low sodium chicken broth
- 2 cups (500 mL) Milk
- 6 oz (175 g) smoked deli ham cut into thin strips (about 1-1/3 cups/330 mL)
- 1/4 cup (60 mL) Canadian Parmesan cheese grated
Place frozen peas in a bowl of room temperature water and let thaw, about 10 min.
In a large saucepan, melt butter over medium-high heat. Sauté mushrooms and onion for about 8 min until onions are translucent. Sprinkle with flour, pepper and thyme and salt; cook, stirring, for 1 min.
Gradually whisk in chicken broth, then milk. Cook, stirring constantly, for about 8 min or until mixture just comes to a boil and thickens.
Meanwhile, in a large pot of boiling, salted water, cook fusilli for about 10 min or until tender but firm, or according to package directions. Drain well and spread in a buttered 8-inch (20 cm) glass baking dish.
Preheat broiler with rack 4 inches (10 cm) from heat. Drain peas and stir into pasta along with sauce and ham; sprinkle with Parmesan cheese. Broil for about 3 min or until browned and bubbly.
Choose a lean, reduced-sodium ham for this recipe.
Variations: Heat chicken broth until boiling and add 1/4 oz (7 g) dried porcini or other mushrooms; let soak until soft (20 to 30 min), then add to sauce. Replace the dried thyme with 1/2 tsp (2 mL) chopped fresh thyme and 2 tbsp (30 mL) chopped fresh basil, adding fresh herbs with the ham.
Top 5 Nutrients
|Calcium:||23 % / 253 mg|