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Asiago Cream Pasta Sauce Recipe

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This recipe for Asiago Cream Pasta Sauce is from Keller Family Cookbook; 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/4 cups heavy cream, divided
1/4 cube chicken bouillon, crumbled
3/4 cup grated Asiago cheese
1/2 tablespoon cornstarch
2 tablespoons butter
1/4 cup chopped prosciutto
1 tablespoon chopped fresh garlic
1/4 cup sliced mushrooms (optional)
1/2 tablespoon parsley flakes
Directions:
Directions:
In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.

Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes.

Return sauce to the stove and add remaining 1/4 cup cream, parsley flakes, and prosciutto. Heat through
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20min prep. 40min cook.
Personal Notes:
Personal Notes:
Serves really well with a wide noodle pasta like bowties. Cube and grill up some chicken breast to make a full main dish.

 

 

 

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