Creamy mostaccioli with snap peas
1 Servings
Ingredients
| Quantity | 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 |
| Shredded smoked mozzarella or Parmesan cheese (optional) | ||
| 6 | ounces | Halved or cut-up fresh mushrooms |
| ½ | cup | Chopped onion |
| 2 | 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 | 12-oz can (1 1/2 cups) evaporated skim milk | |
| 4 | teaspoons | Cornstarch |
| ¼ | cup | Dry white wine |
Directions
THYME-MUSHROOM SAUCE
~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.
Drain.
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 rec.food.recipes by christi@... (Christi Wilson) on 1995b, .