You may also like
Categories:
spaghetti oil mushrooms onion frozen peas vegetable stock sour cream cornstarch parsley basil Parmesan cheese
Viewed: 40 - Published at: 6 years agoIngredients
- 2 ounces spaghetti
- 1 tablespoon oil
- 4 ounces mushrooms sliced
- 1 onion small, finely chopped
- 1/2 cup frozen peas
- 1/2 cup vegetable stock
- 1 tablespoon sour cream
- 1/2 teaspoon cornstarch
- 1/2 cup cooked ham chopped
- chopped parsley
- basil
- 1 tablespoon grated Parmesan cheese
Method
- Cook the spaghetti in boiling salted water according to package directions.
- Heat the oil in a medium skillet on medium-high heat. Saute the mushrooms and onion until lightly browned. Add the peas and stock and bring to a boil.
- Mix the sour cream and cornstarch and add to the pan. Simmer, but don't let it boil. Stir the ham and herbs and season to taste. Drain the pasta and add to the skillet; toss to coat. Sprinkle with cheese and serve.
