Zutaten für Asiago Pasta
- 1 lb Penne Pasta
- 2 1/2 cups Heavy Cream
- 1 cup Chicken Bouillon
- 1 cup grated Asiago Cheese, plus more for garnish
- 1 tbsp Cornstarch
- 2 tbsp Butter
- 4 ounces diced Prosciutto
- 2 diced Tomatoes (optional)
- 3 minced Fresh Garlic Cloves
- 8 ounces Sliced Mushrooms
- 1 tbsp dried Parsley Flakes
- Salt and freshly ground black pepper, to taste
- 2 tbsp Water (for cornstarch slurry)
- Water (for pasta cooking)
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Zubereitung von Asiago Pasta
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, until al dente. Drain and set aside.
- While the pasta cooks, in a medium saucepan, bring 2 1/2 cups heavy cream to a simmer over medium heat, stirring frequently.
- Whisk in 1 cup of bouillon and 1 cup of grated Asiago cheese until smooth and the bouillon is completely dissolved.
- In a small bowl, whisk together cornstarch and 2 tablespoons of water until smooth. Gradually whisk this mixture into the cream sauce.
- Cook, stirring constantly, until the sauce thickens to your desired consistency. Remove from heat and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add diced prosciutto, minced garlic, and sliced mushrooms. Cook until mushrooms are tender and prosciutto is slightly crispy, about 3-5 minutes.
- Stir in 1 tablespoon of dried parsley flakes and season with salt and pepper to taste.
- Add the cooked pasta to the skillet with the mushroom mixture. Pour the creamy Asiago sauce over the pasta.
- Toss gently to combine and ensure the pasta is evenly coated.
- Serve immediately, garnished with extra grated Asiago cheese if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
116g
Carbs
21g
