Creamy mostaccioli with snap peas

Yield: 1 Servings

Measure Ingredient
8 ounces Mostaccioli or corkscrew macaroni
2 cups Fresh sugar snap peas, halved crosswise
8 ounces Cooked pork
1⅔ cup Thyme-Mushroom Sauce (recipe follows)
1 large Tomato, seeded and chopped
\N \N Shredded smoked mozzarella or Parmesan cheese (optional)
6 ounces Halved or cut-up fresh mushrooms
½ cup Chopped onion
2 \N Cloves garlic, minced
1½ teaspoon Snipped fresh thyme -or-
½ teaspoon Dried thyme, crushed
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Margarine or butter
1 \N 12-oz can (1 1/2 cups) evaporated skim milk
4 teaspoons Cornstarch
¼ cup Dry white wine


~Better Homes and Gardens, May, 1994 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.


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.

Posted to by christi@... (Christi Wilson) on 1995b, .

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