Two bags of noodles makes this a meal for a crowd!
That’s not necessarily a bad thing though. The pasta is very flavorful.
This dish reminds me a bit of carbonara. It has the creaminess to the noodles, just not the eggs.
I’m not really sure why it is called straw and hay. My thinking is that the noodles appear to look like straw – plain egg noodles, and hay – green egg noodles.
It was difficult to find green egg noodles. I ended up using spinach linguine and breaking it up before putting it in the pot to cook. The spinach noodles added a bit of flavor too!
Overall I really enjoyed this dish. It does make a lot of food, I had six containers of leftovers in my refrigerator that evening! Thankfully both my husband and daughter enjoy eating leftovers. My daughter took it to school and said it even tasted good cold.
Very much worth making!
STRAW AND HAY
8 Ounces Green Egg Noodles
8 Ounces Egg Noodles
½ Cup Butter
½ Cup Chopped Onion
1 Cup Sliced Mushrooms
10 Ounces Frozen Peas, Thawed
6 Ounces Cubed Ham
2 Cups Heavy Cream
1 Cup Grated Parmesan
1 ½ Teaspoons Salt
½ Teaspoon Black Pepper
In a large saucepot cook both packages of noodles. Drain and keep warm. In a large skillet, melt ¼ cup butter over low heat. Add onion and cook until soft. Increase heat to medium; add mushrooms and sauté until tender. Add peas and ham, sauté 2 minutes. Remove from heat and toss with noodles. Cover. In a medium saucepan heat cream and remaining butter until hot. Pour over noodles. Sprinkle with cheese, add salt and pepper. Toss to combine.
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