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Pasta with Mushrooms, Peas, Prosciutto & Sour Cream

Scott Phillips

Servings: two to three as main course.



  • 1/4 lb. thinly sliced prosciutto
  • 1/2 cup sour cream
  • 2 tsp. all-purpose flour
  • 1 recipe Mushroom Sauté
  • Kosher salt
  • 1/2 lb. corkscrew-shaped dried pasta (cellentani or cavatappi)
  • 1 cup homemade or low-salt chicken broth
  • 1/2 cup frozen peas
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on three servings
  • Calories (kcal) : 620
  • Fat Calories (kcal): 230
  • Fat (g): 25
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 85
  • Sodium (mg): 1800
  • Carbohydrates (g): 70
  • Fiber (g): 4
  • Protein (g): 27


  • Cut the sliced prosciutto crosswise into slender pieces about 1/8 inch wide. Stir together the sour cream and the flour. While you prepare the mushroom sauté, put a large pot of well-salted water on to boil. When the mushrooms have browned (use the optional deglazing step, if you like), transfer them to a plate. Don’t wash the pan. Start cooking the pasta in the boiling water.
  • Return the mushroom pan to medium-high heat. Pour in the broth and scrape the bottom of the pan with a wooden spoon to stir any browned bits into the broth. Boil until reduced to about 3/4 cup, 2  to 3 minutes. Reduce the heat to a very gentle simmer and whisk in the sour cream. Stir in the peas and maintain a gentle simmer. When the pasta is just tender (consult the package for approximate timing), drain it and put it back in its pot. Stir the mushrooms and prosciutto into the sauce and let heat briefly, about half a minute. Toss the sauce and parsley into the pasta. Season to taste with pepper and serve in warmed pasta bowls.


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Reviews (7 reviews)

  • ogindeng | 04/22/2018

    Great recipe! I was able to get it ready very quickly. I added some diced shallot to the mushroom saute and used thyme instead of parsley. It was delicious.

  • diana604 | 01/26/2010

    This was really, really good! So simple yet the texture was very luxurious. I was dubious about the sour cream, but it works. I didn't have prosciutto so I used peppered bacon instead. I also used whole wheat rotini, which added a nuttiness that was a bit off with the sauce, but I'll definitely be adding this to my pasta rotation.

  • nesshawk | 10/16/2009

    wow. yummy. i usually sigh with disappointment when i click on a recipe that has another recipe embedded in the ingredient list (i.e. "1 recipe Mushroom Saute"). but this was super easy to toss together and I actually had all the ingredients on hand. I made a half batch for myself for lunch. now i can't stop eating it. :)

  • joeygirl | 03/11/2009

    This was so very delicious! Reminded me of a hearty stroganoff, only more delicate and fresher in flavor. I used green beans instead of peas (not a fan of peas) and that worked great for me. Highly recommended, I'll make this again and again.

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