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Mushroom Prosciutto Pasta

 Mushroom Prosciutto Pasta
If prosciutto is not available at your deli counter, substitute diced ham.
6 ServingsPrep/Total Time: 30 min.


  • 4 cups uncooked penne pasta
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 10 thin slices prosciutto, chopped
  • 2 teaspoons cornstarch
  • 2 cups heavy whipping cream
  • 1/2 cup minced fresh parsley
  • 1/4 teaspoon pepper
  • Shredded Parmesan cheese, optional


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute mushrooms and onion in butter until tender. Add
  • prosciutto; saute for 3 minutes.
  • In a small bowl, combine cornstarch and cream until smooth; stir into
  • the skillet. Add parsley and pepper. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Drain pasta; add to the skillet
  • and stir to coat. Sprinkle with cheese if desired. Yield: 6
  • servings.
Nutritional Facts: 1-1/3 cups pasta mixture (calculated without cheese) equals 622 calories, 38 g fat (22 g saturated fat), 144 mg cholesterol, 622 mg sodium, 54 g carbohydrate, 3 g fiber, 19 g protein.

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Mushroom Prosciutto Pasta (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.