White sauce mushroom and prosciutto pasta

April 19, 2021

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine


  • 1/2 stick salted butter
  • 2 cloves garlic, minced
  • 1/2 cup mushrooms, sliced
  • 1/3 cup peas
  • 1 tbsp parsley
  • 1/2 cup white wine or chicken/vegetable broth
  • 1 tsp salt
  • 1/2 cup prosciutto
  • 1 cup heavy cream
  • 8oz of pasta


  • Cook pasta according to package. Once pasta is cooked, remove it from the pot and save pasta water.
  • In a large saucepan on low heat, add butter. When butter is melted, add garlic cloves and stir for 3 mins.
  • Add mushrooms, parsley, and peas. Stir for 3 mins. Once mushrooms are soft, add white wine. Bring to a simmer and simmer until the wine has reduced to half.
  • When the wine has reduced to half, add heavy cream and prosciutto—season with salt.
  • Simmer sauce for 3-5 mins or until sauce has thickened. Add cooked pasta.
  • Add 1/4 cup of pasta water to help thin out the sauce. Add more if needed.
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