Ham and Cream Linguine

    45 minutes

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

    42 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (33)


    I had to make quite a few modifications to accomodate what I hand on hand, but this turned out pretty well. I used spaghetti instead of linguine, canned mushrooms instead of fresh, and 2 cups of low-fat milk in place of the whipping cream. I thickened the sauce with corn starch, which worked just fine. I also used dried basil and used quite a bit of black pepper in the sauce. Tasty and very fast to get on the table.  -  20 Feb 2008  (Review from Allrecipes USA and Canada)


    My family really enjoyed this. An interesting variation is to add a cup of green peas; I also have added a quarter-cup of grated dry cheese (parmesan, romano, dry jack) to the sauce or on top. I recommend 1T butter and 1T olive oil for sauteeing the onion, garlic and shrooms.  -  23 Jul 2004  (Review from Allrecipes USA and Canada)


    Very good. I did add 1 cup peas and 1/4 cup parmesan cheese as previously suggested. It was a little dry. So next time I would increase the whipping cream to 2 cups and/or decrease the amount of cheese.  -  22 Apr 2005  (Review from Allrecipes USA and Canada)