Ham and Cream Linguine

    Ham and Cream Linguine


    40 people made this

    This is a great pasta dish for leftover ham. When reheating add a little extra cream and simmer over medium low heat on stove.

    Serves: 4 

    • 250g linguine
    • 1 tablespoon butter
    • 1 onion, finely chopped
    • 3 cloves garlic, minced
    • 1 cup sliced fresh mushrooms
    • 1 1/2 cups (180ml) whipping cream
    • 125g cooked ham, julienned
    • 1 teaspoon fresh basil leaves, chopped
    • 1 dash freshly ground black pepper

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt butter in a saute pan over medium heat. Cook and stir onion, garlic and mushrooms in butter until tender. Reduce heat and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil and simmer for 10 more minutes.
    3. In a large bowl toss linguine with cream sauce and season with freshly ground black pepper.

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