Ham And Linguine With Mushroom Cheese Sauce Recipes

LINGUINE WITH MUSHROOMS AND HAM SAUCE

Steps:

• In a big skillet, heat oil at medium heat. Add onion, garlic and cook, stirring from time to time, for about 5 minutes or until onion has soften. Add mushrooms, sherry or wine and cook for about 5 minutes or until mushrooms have soften. Sprinkle with flour and stir.
• With a whisk, add milk slowly and keep cooking, stirring from time to time, for about 12 minutes or until the sauce has thicken. Add ham, parsley, salt and pepper and stir.
• In the meantime, in a big casserole with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain pasta and put back in the casserole. Add the mushrooms and ham sauce and stir to coat well.

LINGUINE WITH HAM

Steps:

• In a 6-quart Dutch oven, cook linguines according to package directions.
• Drain, return to Dutch oven.
• Add butter, ham, and mushrooms.
• In a small bowl combine whipping cream and egg yolks; beat well.
• Slowly stir the egg mixture into the linguine, mixing well.
• Add 1/4 of the grated Parmesan cheese.
• Cook over medium heat until thickened, stirring gently.
• Spoon onto individual serving plates.
• Sprinkle with the remaining Parmesan cheese.

PASTA WITH MUSHROOMS, HAM AND PEAS

Steps:

• In a large skillet (preferably nonstick), heat oil over medium-high heat.
• Add onion; cook and stir until tender, about 5 minutes.
• Stir in mushrooms and ham.
• Cook and stir until mushrooms are tender, about 8 minutes.
• Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan.
• Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes.
• Just before serving, add grated cheese.

LINGUINE WITH HAM AND CHEESE SAUCE

Steps:

• Cook the linguine according to package directions. Drain well, and set aside.
• Saute onion in butter in a large skillet until tender. Add the garlic and cook about 30 seconds, until the garlic is fragrant. Add flour, and stir until blended. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper.
• Add peas; cook over medium heat 2 to 3 minutes or until tender. Add ham; cook until thoroughly heated.
• Remove from heat; add cheese, stirring until the cheese melts.
• Place linguine and sauce in a large serving bowl, and toss gently to combine. Serve immediately.

CLAM SAUCE WITH LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.