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Low-Fat Creamy Mushroom Cavatappi

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 main dish servings
  • Nutrition Info
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Ingredients

Salt

12 ounces cavatappi (corkscrew-shaped tube pasta; sub: penne)

2 teaspoons olive oil

1 small onion, chopped (4 to 6 ounces)

One 8-ounce package sliced cremini mushrooms

1 tablespoon cornstarch

1 1/2 cups 1-percent milk

1/2 cup grated Parmesan, plus additional for serving

1/4 teaspoon ground black pepper

One 10-ounce package frozen peas

8 ounces deli-sliced ham, cut into 1/2-inch-wide strips

Directions

  1. Bring a large covered saucepot of salted water to a boil. Add the pasta and cook according to package instructions.
  2. Meanwhile, heat the olive oil in a 12-inch skillet over medium heat. Add the onions and cook until beginning to soften, about 3 minutes. Increase the heat to medium-high and stir in the mushrooms. Cook, stirring frequently, until the mushrooms are golden and most of the liquid has evaporated, 8 to 10 minutes. Transfer the mushroom mixture to a small bowl. 
  3. In a 2-cup liquid measuring cup, whisk the cornstarch into the milk. Add to the same skillet and heat to boiling over medium heat, whisking frequently. Boil 1 minute, stirring constantly to prevent scorching. Remove the skillet from the heat and whisk in the Parmesan, 1/4 teaspoon salt and the pepper. 
  4. Place the peas in a colander. Pour the pasta over the peas. Drain and return to the saucepot. Stir in the mushroom mixture, cheese sauce and ham; toss to coat. Serve with freshly grated Parmesan.