Cellentani with Parmesan Bechamel Sauce, Ham, Mushrooms, and Peas
Author: Susan Lester
Recipe type: Pasta
Cuisine: Italian
- 1 Pound Cellentani (or other short pasta)
- ½ cup (1 stick) Butter
- ½ Onion, finely diced
- 1 clove Garlic, minced
- 6 ounces White Button Mushrooms, sliced
- ¼ cup flour
- 2 cups Milk
- A pinch of freshly ground Nutmeg
- Salt and Pepper, to taste.
- 6 ounces minced Ham
- 1 cup Peas (you can use frozen, but not canned)
- ¼ cup grated Parmesan Cheese
- Prepare 1 pound Cellentani according to package directions.
- In a large skillet, melt the butter, then saute the onions and mushrooms.
- When Onions and Mushrooms soften, sprinkle flour over them.
- Slowly whisk in 2 cups Milk - ½ cup at a time.
- Stir frequently until sauce thickens.
- Add a pinch of freshly ground Nutmeg and Salt and Pepper, to taste.
- Stir in Ham and Peas (you can use frozen, but not canned)
- Continue stirring until Ham and Peas are heated through.
- Then stir in Parmesan Cheese.
- Drain cooked pasta and stir into sauce.
- Let stand about 5 minutes before serving to allow sauce to thicken.
- Serve with lots of grated Parmesan Cheese.
Recipe by Create Amazing Meals at https://createamazingmeals.com/2015/01/veal-milanese-cellentani-parmesan-bechamel-sauce-ham-mushrooms-peas.html
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