Cook the fettucine in salted boiling water for 12 minutes. Stir in mushrooms and ham. Allrecipes is part of the Meredith Food Group. Add pasta and cook for 8 to 10 minutes or until al dente; Step 2 Add mushroom sauce to the hot fettuccine in the pan. Next time the recipe will be doubled and in addition to the ham I will add some cooked cubed chicken some shrimp and perhaps even some sun-dried tomatoes. While... Now drain the pasta and place in a greased baking dish. Notes and tips. Toss with tongs to mix. Add onions and cook until golden brown. The only change I made was to substitute 1/2 cup lite sour cream and 1/2 cup half and half for the 1 1/2 heavy cream. Add comma separated list of ingredients to include in recipe. The ham and mushrooms really need to diced or they don't work well with the pasta. It was SO good! Raise heat to medium high and add mushrooms. I can only imagine if I had actually used fresh mushrooms and real cream! 12 ounces presliced cremini mushrooms. Ingredients. Add onion; cook and stir until tender, about 5 minutes. 200 g ham, thinly sliced. I look forward to making this again. Add ham and continue cooking until lightly colored (1-2 minutes). I was trying to use up what I had on hand so I had a few substitutions. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I was worried that it would be a little bland but once the sauce simmered down it was just right. Ingredients Salt and pepper 12 ounces rotini 3 tablespoons olive oil ¼ cup chopped yellow onion (about 1/2 small onion) ½ cup sliced white mushrooms (about 4 oz.) 200 g mushrooms, thinly sliced. Ingredients 200g Bord Bia Quality Assured streaky bacon, chopped or leftover cooked ham, chopped 2 tablesp. Directions. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add comma separated list of ingredients to exclude from recipe. Stir in the sliced mushrooms and the oregano, basil, and parsley. Add the ham, cream and cheese and bring to the boil. of crushed red pepper instead of a whole one. YUMMY! I like the fact that I can make this creamy pasta toss in about half an hour, yet it tastes like I spent hours in the kitchen. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Reduce heat; add peas and sour cream. Gradually add milk. this link is to an external site that may or may not meet accessibility guidelines. I only used 1 cup cream. Most people won't think twice about serving basic cornbread when is on the table. Simmer over low heat. Add onion to skillet; saute for 4 minutes. It is fabulous. Add the cream and the rest of the butter. ¾ teaspoon salt, divided. I just finished making this dish and wow it was great. THANKS Chris and Carolyn! Thick, creamy, and oooh so heavenly. It was still great and the sauce was thick enough. Fantastic! Fairly easy to make a little longer prep and cooking time than what is listed. Excellent recipe!! I used penne pasta because that is what I had on hand but other wise I followed the recipe and it turned out wonderful!!!!!! I used fresh parsley so keep the measure the same. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the onion and garlic and cook until softened. Wonderful!! 2 garlic cloves, minced. My company thought it tasted just like a dish served at a local Italian restaurant here in town. Saute the garlic, mushrooms and thyme in butter until the mushrooms are cooked. I think next time I might add a little parmesan or mozzerella cheese to it just before taking the sauce off the stove.