Asiago Pasta

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

1. 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.
2. 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.
3. 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.
4. To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.

penne pasta, heavy cream, chicken bouillon cube, asiago cheese, cornstarch, butter, tomatoes, fresh garlic, mushrooms, parsley flakes

Taken from www.food.com/recipe/asiago-pasta-332057 (may not work)