Small Recipes...Ham Mushroom Fettuccine

 Recently I made this recipe from Taste of Home Light and Tasty annual Cookbook. After adjusting it for one to two and changing pasta type I really enjoyed it.

  The Barilla Gluten Free Fettuccine I have used is no longer carried by any of our local stores so I used Rotini instead. And the amount of evaporated milk was such a small amount that I used half and half. I omitted the onion as the ones at the store were not good and it is just fine without them. I also sprinkled it with some parmesan cheese and parsley after plating it. 

 I had chopped ham in the freezer and sautéed mushrooms, and frozen peas. Made getting it together quite quick. If you are fixing the mushrooms, Ham from scratch follow the times given. Otherwise you only need to heat your ingredients from the freezer while the pasta is cooking.

Ham Mushroom Fettuccine

2 ounces uncooked pasta (fettuccine, rotini, or shape you want to use)

½ cup chopped ham

½ tablespoon oil

¼ medium onion, finely chopped

2 ounces sliced fresh mushrooms

¼ teaspoon GF or Regular all purpose flour

⅛ teaspoon dried rosemary crushed (I use Pensey’s cracked Rosemary)

Pepper to taste

¼ cup evaporated milk or half and half

⅛ cup frozen peas

½ tablespoon sour cream 

Directions

Cook pasta according to package directions.

Meanwhile in a skillet; sauté ham in oil until lightly browned. Remove with a slotted spoon and set aside. Add the onion to pan and sauté for 4 minutes. Add mushrooms; sauté 3 minutes longer. Stir in the flour, rosemary and pepper to taste. Gradually add milk. Stir and cook until thickened. Add peas and sour cream heat though. 

With a slotted spoon add the pasta to the pan and the mushrooms and ham. 

If too thick, add some of the water from the pasta to loosen the sauce. 

 Makes 1 to 1 ½ servings