Pasta with portobellos, prosciutto and peas

Pasta with portobellos, prosciutto and peas

  • Prep:
  • Cook Time: 30 min
  • Total: 30 min
  • Serving: 6-8 People

Pasta is the ultimate comfort food, especially when paired with meaty mushrooms, salty prosciutto, and sweet peas. Whole wheat pasta and heart-healthy garlic give this mouthwatering soul food melange a healthy edge.


  • 1 pound whole wheat fettuccini
  • 2 tablespoons olive oil
  • 4-ounces prosciutto, chopped
  • 1 pound portobello mushrooms, gills removed, sliced
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup peas
  • 3 tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground black pepper
  • 1/2 cup shaved Parmesan


  1. Cook pasta in a pot of salted boiling water according to package directions; drain and reserve 1 cup of the pasta water.
  2. Meanwhile, in a large saucepan, heat oil over medium heat and cook prosciutto, stirring often, until lightly browned. Use a slotted spoon to remove from skillet, letting it drain on a paper towel.
  3. Add portobello mushrooms and cook, stirring frequently, until tender and the mushroom juices have been released; add garlic and stir for 30 seconds; add wine, stirring to combine.
  4. Add prosciutto, peas, and parsley and cook, stirring, until heated through. Add pasta, tossing to coat. If pasta seems dry, add pasta water a bit at a time to moisten. Season with salt and pepper; serve garnished with Parmesan.