Creamy Mushroom Pasta

• 3/4 oz (22g) pkg dried porcini mushrooms
• boiling water

• 1.5 cups (375 ml) medium bow (or other) pasta
• boiling water
• salt

• 1 tbsp Cooking oil
• 3 cups Sliced brown (or white) mushrooms
• 1 cup Chopped low-fat deli ham

• 2 tbsp All-purpose flour
• 2 cups milk
• 1/2 cup low-sodium prepared chicken broth
• 1 tbsp Dijon mustard
• 1/4 tsp Pepper

• 1 cup Frozen peas
• 1/4 cup Chopped fresh parsley

• 2/3 cup Grated light sharp Cheddar cheese

Put porcini mushrooms into small bowl. Pour boiling water over top until covered. Let stand for about 20 minutes until softened. Drain. Rinse with cold water. Squeeze to remove excess liquid. Discard stems. Thinly slice caps.

Cook pasta according to directions. Drain. Cover to keep warm.

Heat oil in large frying pan on medium-high. Add porcini mushrooms, brown mushrooms and ham. Stir. Cook for about 5 minutes, stirring occasionally, until mushrooms start to brown.

Add flour. Heat and stir for 1 minute. Slowly add milk, broth, mustard and pepper, stirring constantly. Heat and stir for about 5 minutes until boiling and thickened.

Add peas and parsley. Heat and stir for about 5 minutes until peas are heated through. Remove from heat.

Add cheese. Stir until melted. Add to pasta. Stir until coated. Serves 4.

1 serving: 503 Calories, 14.4 g fat, 5 g fibre, 870 mg sodium.