Earlier this year, I made a mixed vegetable dish that included mushrooms. I fully expected the kids would pick around them, but to my surprise...they instead announced they like mushrooms again. (We went through about a 2 year span where all of a sudden they didn't like them anymore.) So when I found mushrooms on sale this week, I decided to pull out this Creamy Ham & Veggie Pasta recipe which I love. I must give credit to Julie Trusler (an AMAZING cook from my home town) who's recipe in her cookbook "JT's - Volume 1" was the inspiration - I simply tweaked to our liking and incorporated items I have on hand. Now with many dishes, you can omit mushrooms and not really impact the dish. However, I strongly encourage you to include them with this one. Really adds a ton of flavor to the meal!
Creamy Ham & Broccoli Pasta
8 oz rotini pasta
1 Tbsp butter
2 Tbsp Tastefully Simple Roasted Garlic Infused Oil
8 oz. white button mushrooms, sliced
2 tsp Tastefully Simple Garlic Garlic
1 cup diced ham
8 oz. (about 1/2 bag freezer bag) of chopped broccoli, cooked
1/2 pint of heavy whipping cream (splurge and get the real stuff here!)
1/2 cup grated parmesan or romano cheese
Cook pasta in water until al dente. While pasta is cooking, make sauce. Melt butter in skillet (using a combination of both butter and oil will bring out a fuller flavor to the mushrooms). Add oil and sliced mushrooms; saute until golden brown. Add garlic, ham, broccoli, cream and cheese. Cook for few minutes to thicken sauce. Add cooked pasta, toss and heat through.
NOTE: Leftovers make a great lunch the next day too!
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