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VEGAN CREAMY POLENTA AND RED WINE MUSHROOMS

1 recipe Basic Egg Pasta Dough, quartered 1 tbsp. olive oil 1 medium shallot, minced 2 cloves garlic, minced ½ cup dry white wine 1 cup heavy cream 1⁄ 8 tsp. ground nutmeg 6 ounces prosciutto, chopped 1 cup fresh English peas, blanched ¾ cup grated Parmigiano-Reggiano cheese, divided 2 tbsp. pasta cooking water MAKES 6 SERVINGS 590 calories ...

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