Mushrooms and Pasta in Garlic Parmesan Sauce

4 to 6 servings


  • 16 ounces rotelle (corkscrew) pasta
  • 1 tablespoon garlic, minced
  • 2 tablespoons butter, unsalted
  • 1 pound fresh mushrooms, sliced
  • 1 can (13 3/4 ounces) chicken broth
  • 2 tablespoons cornstarch
  • Salt
  • 1/4 teaspoon ground black pepper
  • 2 cups zucchini, cut in 1-inch by 1/4-inch pieces
  • 8 ounces cooked ham, low sodium, cut in 1 1/2 by 1/2-inch strips
  • 1 cup cherry tomatoes
  • 1/4 cup Parmesan, grated


Cook pasta according to directions on package; drain and put in a large serving bowl.

Place garlic and butter in a 12 x 8 x 2-inch microwaveable baking pan. Microwave on high until garlic is softened, about 2 minutes. Stir mushrooms into butter, microwave uncovered on high until mushrooms are nearly tender, about 8 minutes, stirring once.

In a cup, combine chicken broth, cornstarch, salt and black pepper until smooth; stir into mushrooms. Microwave uncovered on high until hot, about 8 minutes, stirring once. Add zucchini, ham and cherry tomatoes; microwave uncovered on high until mixture thickens and boils, about 9 minutes, stirring twice.

Stir in Parmesan; pour over reserved pasta; toss gently. Serve with additional Parmesan, if desired.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8043

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