Creamy One Pot Prosciutto Mushroom Pasta
This pasta with prosciutto, mushrooms and spinach is not only made in one skillet, but it also comes together in just 30 minutes! The saltiness of the proscuitto paired with the umami in the mushrooms, and the nutty flavor of fresh parmesan, is perfection on a fork. Prosciutto mushroom pasta is the most loved pasta dish in my household, a keeper for sure!
Prosciutto Mushroom Pasta with Spinach and Parmesan
This meal is inspired by a dish from a local Italian restaurant in North Conway, NH that my Dad used to bring home for a busy weeknight meal to-go. Evevntually, the restaurant changed ownership, so he started making it himself and it quickly became part of our monthly meal rotation. For one, because its so quick and easy to make. Two, because its so savory and delicious!
Tools you’ll need
How To Make One Pot Prosciutto Mushroom Pasta
Prosciutto
Heat 1 Tbs olive oil in a medium pan over medium-high heat. Sauté prosciutto for 2-3 mins until slightly crispy. Remove from pan and set aside.
Onions, garlic, & mushrooms
Heat the second Tbs of olive oil in same pan and sauté onion and garlic for 4-5 mins, until translucent. Add mushrooms and sauté for 1-2 mins. Turn heat to low and cover pan with tight fitting lid to allow the mushrooms to sweat. This should take about 3-4 mins.
Wine
Once the liquid has released from the mushrooms, remove lid and add in the wine. Let the wine simmer until it has reduced, about 2-3 mins. Sprinkle in 1/4 tsp salt and red pepper flakes.
Chicken broth & pasta
Stir in the chicken broth and then stir in the pasta, bring to a boil. Reduce heat to low and cover with a tight fitting lid. Let simmer for 10-15 mins until the pasta is cooked through. Remove the lid and stir the pasta every few mins to keep the noodles from sticking to the bottom of the pan.
Heavy cream, spinach & parmesan
Once pasta is cooked and the broth is absorbed, stir in the heavy cream and spinach. Stir until heated through and the spinach begins to welt. Turn off the heat and stir in the prosciutto and grated parmesan. Serve with more fresh grated parmesan.
RECIPE FAqs
- What kind of pasta? I like to use mezzi rigatoni (half size rigatoni). You can also use regular rigatoni, penne, farfalle or ziti. I do not recommend using a long pasta like spaghetti or angel hair.
- Proscuitto substitutions? Bacon will in place of proscuitto.
- Can I add chicken? If you’d like to add chicken, I suggest cutting 1 chicken breast into 1-in cubes, season with salt and pepper, then sauté in olive oil to brown all sides. Set browned chicken aside, then add it back into the pan when you add the pasta and broth. Otherwise, you can cook chicken separately and serve on top.
- Don’t have wine? Skip it! I do recommend using chicken broth though, because it adds flavor to the pasta.
How to store leftovers
STORE leftovers in an airtight container in the fridge for up to one week. Reheat in the microwave until heated through.
FREEZE leftovers in an airtight container or ziplock bag for 1-2 months. Thaw in the fridge the night before you plan to reheat. Reheat in a skillet and add a little chicken broth or cream if it seems dry.
One Pot Prosciutto Mushroom Pasta
Ingredients
Method
- Heat 1 Tbs olive oil in a medium pan over medium-high heat. Sauté prosciutto for 2-3 mins until slightly crispy. Remove from pan and set aside.
- Heat the second Tbs of olive oil in same pan and sauté onion and garlic for 4-5 mins, until translucent. Add mushrooms and sauté for 1-2 mins. Turn heat to low and cover pan with tight fitting lid to allow the mushrooms to sweat. This should take about 3-4 mins.
- Once the liquid has released from the mushrooms, remove lid and add in the wine. Let the wine simmer until it has reduced, about 2-3 mins. Sprinkle in 1/4 tsp salt and red pepper flakes.
- Stir in the chicken broth and then stir in the pasta, bring to a boil. Reduce heat to low and cover with a tight fitting lid.
- Let simmer for 10-15 mins until the pasta is cooked through. remove the lid and stir the pasta every few mins to keep the noodles from sticking to the bottom of the pan.
- Once pasta is cooked and the broth is absorbed, stir in the heavy cream and spinach. Stir until heated through and the spinach begins to welt.
- Turn off the heat and stir in the parmesan cheese and crispy prosciutto. Sprinkle with additional red pepper flakes and grated parmesan to serve.
