| | Directions |
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, sauté the sausage, mushrooms, and garlic in butter.
- Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Drain pasta; add to sausage mixture.
- Stir in the peas and cheese. Cook until cheese is melted.
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Container: large skillet
Servings: 4
|  | | Ingredients | | - | | 8 ounces uncooked bow tie pasta |
| - | | 1 pound fully cooked kielbasa or smoked polish sausage cut into 1/4 inch slices |
| - | | 4 1/2 ounces jar sliced mushrooms |
| - | | 2 teaspoons minced garlic |
| - | | 2 tablespoons butter |
| - | | 1 tablespoon cornstarch |
| - | | 1 1/2 cups milk |
| - | | 1 1/2 cups fresh or frozen snow peas |
| - | | 1 cup shredded cheddar cheese |
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