Gluten-Free Creamy Alfredo Vegetable Pasta with Prosciutto and Peas
March 18, 2019
Ingredients Makes 4 servings
| 4 | zucchini, ends cut flat | 4 |
| 2 tbsp | olive oil | 30 mL |
| 8 oz | mushrooms, sliced | 250 g |
| 2 oz | prosciutto, chopped | 60 g |
| 11⁄2 cups | heavy or whipping (35%) cream | 375 mL |
| 1⁄3 cup | butter | 75 mL |
| 1 cup | freshly grated Parmesan cheese, divided | 250 mL |
| Pinch | kosher salt (optional) | Pinch |
| Pinch | freshly ground white or black pepper | Pinch |
| Pinch | ground nutmeg | Pinch |
| 1 cup | frozen peas, thawed | 250 mL |
Instructions
- Using a spiralizer, cut zucchini into thin strands. Set aside.
- In a large skillet, heat oil over medium heat. Add mushrooms and prosciutto; cook, stirring, for 6 to 8 minutes or until mushrooms are softened and prosciutto is slightly crisp. Set aside.
- In a medium saucepan, bring cream and butter to a gentle boil over medium-high heat. Reduce heat and simmer, stirring, for 3 to 5 minutes or until sauce begins to thicken. Whisk in 1⁄3 cup (75 mL) cheese and simmer, stirring, for 1 to 2 minutes or until creamy and smooth. Remove from heat and stir in 2 tbsp (30 mL) cheese, salt (if using), pepper and nutmeg.
- Add zucchini, peas and cream sauce to the skillet, tossing gently. Return skillet to low heat and simmer, stirring, for 2 to 3 minutes or until zucchini is cooked to desired tenderness. Serve garnished with the remaining cheese.
For convenience, you can use a 7-oz (200 mL) can of sliced mushrooms, drained, instead of the fresh mushrooms. Add them after the prosciutto has cooked for 5 to 7 minutes and is almost crisp.
Chinese five-spice powder is readily available in grocery stores. It is a blend of ground cinnamon, cloves, fennel seeds, star anise and Szechuan peppercorns. You can make your own by grinding equal amounts of these ingredients (or adjusting the proportions to your taste). Toasting the cloves, fennel seeds and peppercorns before grinding will give your spice blend a deeper, more complex flavor.
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