Archive for September 15th, 2011

It’s an interesting dish…one that started out as mushroom & ham pasta.   One day I added carrots and found the sweet crispness added another flavour profile to this dish and from that point on carrots were a must.  This one has been around awhile and is a good go to recipe when you need a quick, easy meal.

Mushroom, Ham & Carrot Linguine

1 lb Linguine
4 tbsp butter
1/2 – 1lb mushrooms, sliced
1/2 lb cooked ham, chopped
2 tbsp parsley (dried or fresh), if fresh minced
1/2 – 3/4 cup heavy cream (18%)
1 cup carrots, sliced
1/2 cup parmesan, grated
salt & pepper to taste

In a pot start your water boiling for your pasta. When boiling salt and drop your pasta in.  Cook 6 minutes or until al dente.  Drain (reserve 1/2 cup cooking liquid), butter and set aside.

In a skillet/pan over medium heat add more butter. When the pan is heated and butter sizzlin saute your carrots for 2 minutes. Next add in your mushrooms and saute them for a couple of minutes…adding a little more butter as needed. Finally add in ham and parsley. Saute until mushrooms and ham have started to brown (approx. 5 minutes).

Stir in cream, half of the parmesan cheese, and salt/pepper mixing until combined.  Bring to a boil and turn down heat to low simmer for a couple minutes.  Put pasta into serving dish, pour mushroom mixture over top, add 1/2 cup reserved cooking liquid, toss lightly and sprinkle with remaining parmesan cheese.  Serve hot with garlic or cheese bread.

Read Full Post »