Low-Fat Creamy Mushroom Cavatappi

Name: Low-Fat Creamy Mushroom Cavatappi
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 main dish servings
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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 6 main dish servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 6 main dish servings

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

Watch how to make this recipe.

Bring a large covered saucepot of salted water to a boil. Add the pasta and cook according to package instructions.
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.
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.
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.