Asiago Pasta

11 ingredients
4 steps

Ingredients

  • 1 (16 ounce) package penne pasta
  • 2 1/4 cups heavy cream, divided
  • 1 chicken bouillon cube, crumbled
  • 3/4 cup grated asiago cheese
  • 1/2 tablespoon cornstarch
  • 2 tablespoons butter
  • 1/4 cup chopped prosciutto (optional)
  • 1 large tomatoes, diced
  • 2 chopped fresh garlic cloves
  • 3/4 cup sliced mushrooms
  • 1/2 tablespoon parsley flakes

Directions

  1. 1
    Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
  2. 2
    In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir till the cream thickens, then remove from heat and set aside.
  3. 3
    Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add remaining 1/4 cup cream and parsley flakes. Heat through.
  4. 4
    To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.

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