Asiago pasta (by Brandon)

Ingredients

• 1 (16 ounce) package penne pasta
• 2 1/4 cups heavy cream, divided
• 1 cube chicken bouillon, crumbled
• 3/4 cup grated Asiago cheese
• 1/2 tablespoon cornstarch
• 2 tablespoons butter
• 1/4 cup chopped prosciutto (optional)
• 1 large tomato, diced
• 2 cloves chopped fresh garlic
• 3/4 cup sliced mushrooms
• 1/2 tablespoon parsley flakes

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.

In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir till the cream thickens, then remove from heat and set aside.

Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add remaining 1/4 cup cream and parsley flakes. Heat through.

To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.