From: Fall Freezer Meals ~ 2011
8 ounces uncooked bow tie pasta
1 pound of smoked kielbasa or smoked polish sausage, cut into 1/4 inch slices
1 jar of sliced mushrooms, drained
2 Tablespoons of butter
2 teaspoons of minced garlic
1 Tablespoon of cornstarch
1.5 cups of milk
1.5 cups of fresh or frozen snow peas
1 cup of shredded cheddar cheese
1 - Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage and mushrooms in butter. Add the garlic; cook 1 minute longer
2 - 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.
3 - Server desired amount of pasta dish. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
Miranda's Mix Ups: I used polish sausage and no mushrooms (eww). But it was yummy!!