Creamy Capsicum and Mushroom Pasta with Ham

Directions
Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

1. Prepare and slice the ingredients; mushrooms, capsicum and ham.
2. Put a pot of cold water on the stove and start to boil. When your water is boiling, add the pasta and cook until soft and slightly sticky. (I always remove, cool and try a piece.)
3. Heat your frypan with a small amount of olive oil.
4. When hot, add capsicum and cook for a couple of minutes before adding the mushrooms and ham. (Capsicum cooking time depends on whether you like it crunchy or not. I have it slightly crunchy.)
5. Cook for a further 3 minutes or so, then start to add the sour cream slowly while mixing it through the ingredients in the pan.
6. Once the desired amount of sour cream is added to the pan, heat while gently stirring (try not to let it boil).
7. Then add a large pinch of mixed herbs and rock salt and peppercorns to taste using a grinder.
8. Once the pasta is cooked, drain and GRADUALLY (to make sure the sauce covers the pasta) add to the pan with the sour cream/vegetable mix. (I leave a tiny amount of the pasta water and add as well. This slightly thins the sauce and also helps to cover the pasta.)
9. Mix well and serve.