We love pasta! And I’m so glad we’re not currently doing the low-carb keto thing so that pasta is an option, especially for a Friday night when I have cooked all week, have a fridge full of produce, and no true inspiration or energy to cook anything complicated. So this pasta dish was the result of having a bunch of chard, mushrooms and onions, as well as an assortment of pieces of hard cheeses that needed to be used. Hubby and son loved it! And the leftovers were just as good for lunch today. Connor actually thought it was delicious cold too.
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PinIngredients
- 8 ounces campanelle (or any other type of tube shaped pasta or something like farfalle)
- 2 Tablespoons olive oil (about)
- 3 Tablespoons butter (divided)
- 1 large onion, sliced
- 1/2 red bell peppers, sliced into small strips
- 1 large bunch of swiss chard, chopped
- 8 ounces of button mushrooms, sliced
- 4 cloves garlic, minced or crushed
- 6 ounces smoked ham, sliced into thin strips
- 2 Tablespoons flour
- 1 cup whole milk
- salt
- pepper
- cayenne
Instructions
Start a large pot of salted water on high heat to come to boiling for the pasta.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add onion and bell pepper and cook, stirring occasionally until beginning to soften.
Push onion and pepper to one side of the pan, increase heat to medium high and add the mushrooms, putting them in a single layer. Sprinkle them with salt allow them to cook, undisturbed, until they start to brown. Then stir and flip them over (as much as possible_ and cook a few more minutes to brown the other side.
Add garlic and stir all together, to sautee for a couple minutes.
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