This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”
Serves x 4
Ingredients:
The White Sauce
50g unsalted butter
50g plain flour
500ml of whole/semi skimmed milk
2 tablespoons of double cream
1 clove of garlic (crushed)
50g shaved parmesan cheese
The Pasta
300g Conchiglie pasta
500ml of boiling water
2 tablespoons of salt
The Mushrooms & Prosciutto
200g Prosciutto Ham
200g Shitake Mushrooms (sliced)
The Cheese
200g Parmesan Cheese (shaved)
Method
Firstly put the water on for the pasta, add the salt and bring to the boil.
Add the pasta and stir to prevent sticking, cook for 12 minutes and stir occasionally.
While the pasta is cooking bring the 500ml of milk to the boil.
In a separate pan melt down the butter, add the garlic and cook for a few minutes.
Mix in the flour well until a paste has formed.
With a whisk gradually add the milk until a sauce has formed, then add parmesan.
(With a potato peeler simply peel the parmesan from the side to make parmesan shavings)
In a separate pan drizzle in a little olive oil and add a knob of butter. Add mushrooms and season with salt & black pepper.
Add half of the prosciutto and cook for a few minutes stirring well, add the parmesan cheese sauce and simmer for 2-3 minutes.
By this stage the pasta should be cooked – strain and add to the sauce mixing well, check the seasoning.
Serve in heated bowls or plates, add the remaining parmesan on top with the remaining prosciutto.
For an extra finish why not try some chopped flat leaf parsley for extra colour and serve with garlic bread.
Enjoy!
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com