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Creamy Mostaccioli with Snap Peas
8 oz Mostaccioli or corkscrew macaroni
2 c Fresh sugar snap peas, halved crosswise
8 oz Cooked pork
1 2/3 c Thyme-Mushroom Sauce (recipe follows)
1 lg Tomato, seeded and chopped
Shredded smoked mozzarella or Parmesan cheese (optional)
Thyme Mushroom Sauce
6 oz Halved or cut-up fresh mushrooms
1/2 c Chopped onion
2 Cloves garlic, minced
1 1/2 ts Snipped fresh thyme -or- 1/2 ts Dried thyme, crushed
1/2 ts Salt
1/4 ts Pepper
2 tb Margarine or butter
1 12-oz can (1 1/2 cups) evaporated skim milk
4 ts Cornstarch
1/4 c Dry white wine
In a Dutch oven or large saucepan cook pasta in boiling salted water according to package directions. Add peas the last 2 minutes of cooking. Drain.
Meanwhile, cut pork into match-stick-size strips. In a medium saucepan heat Thyme-Mushroom Sauce, adding water if the sauce seems too thick. Add meat; heat through. Gently stir in tomato. Remove from heat.
To serve, turn pasta mixture into a serving bowl; top pasta and snap peas with mushroom sauce. If desired, sprinkle with cheese. Makes 4 main-dish servings.
THYME-MUSHROOM SAUCE: In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in hot margarine or butter till tender.
Stir together milk and cornstarch; stir into skillet. Cook and stir till thickened and bubbly. Add wine; cook and stir for 2 minutes more.
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