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Creamy ham and mushroom pasta
Creamy ham and mushroom pasta
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Umami-rich button mushrooms and savory sliced ham elevate tonight's pasta to gourmet status.
Ingredients:
  • 400g penne rigate
  • 1/2 onion, finely chopped
  • 250g button mushrooms, thinly sliced
  • 5 slices ham off the bone, sliced
  • 375ml evaporated milk
  • 2.50 gm cornflour
  • salt and cracked black pepper
  • 20.00 ml finely chopped flat-leaf parsley
  • 20.00 ml finely grated parmesan
  • salad leaves, to serve
Instructions:
  • Boil the pasta in a generously salted large saucepan of water following the package instructions until it's al dente. Drain and keep warm.
  • Heat a non-stick frying pan over medium heat and spray with olive oil. Cook the onion until soft, about 3 minutes, then add the mushroom and cook for another 3 minutes.
  • Sauté the garlic and ham for 1 minute, then pour in the evaporated milk and bring to a boil. Reduce heat and simmer for 2 minutes, stirring often to prevent sticking.
  • Combine the cornflour with 1 tablespoon of water until smooth. Stir this mixture into the sauce and let it simmer for 2-3 minutes, or until it thickens. Toss in the cooked pasta, salt, pepper, parsley, and parmesan, ensuring they are well combined. Serve alongside a simple salad.

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