Ham and Mushroom Pasta

    20 minutes

    Al dente cooked tagliatelle pasta is tossed in a creamy creme fraiche sauce with sauteed mushrooms and diced ham. This is a quick and easy meal in a hurry.

    3 people made this

    Serves: 4 

    • 300g tagliatelle
    • 10g butter
    • 1 cup firmly packed mushroom pieces and stems
    • 200g lean smoked ham, diced
    • 100ml thickened cream or creme fraiche
    • salt and freshly ground black pepper, to taste

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Cook the pasta in a large saucepan of lightly salted boiling water for 8–10 minutes, or according to the packet instructions, until al dente.
    2. Meanwhile, melt the butter in a large, deep frying pan and saute the mushrooms for 2 minutes over a moderate heat. Add the ham and toss with the mushrooms.
    3. Drain the pasta and tip into the frying pan with the ham and mushrooms. Pour in the cream or creme fraiche then stir until it is heated through, without allowing to boil. Season with pepper and serve at once.

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