Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ham Mushroom Fettuccine
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- #38303
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
12 ounces uncooked fettuccine pasta
3/4 pound fully cooked ham, cubed
2 teaspoons olive oil
1 cup chopped onion
1/2 pound sliced fresh mushrooms
1 tablespoon flour
1/2 teaspoon crushed dried rosemary
1/4 teaspoon black pepper
1 1/2 cup evaporated milk
1/2 cup frozen peas, thawed
2 tablespoons sour cream
directions
Cook pasta. Meanwhile, in a skillet saute ham in oil until browned. Remove with slotted spoon and set aside. Add onion and saute 4 minutes. Add mushrooms and saute 3 minutes longer. Stir in flour, rosemary and pepper until blended.
Gradually add milk. Bring to a boil; cook and stir until thickened. Reduce heat. Add peas and sour cream. Cook 2 minutes longer. Drain fettuccine. Stir into mushroom mixture. Add ham and heat through.
added by
itsybitsy
nutrition data
Nutritional data has not been calculated yet.
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