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Creamy ham, leek and mushroom pasta

We usually have this for lunch on a Saturday or Sunday when we're at home. It's yum!

2 tsp olive oil (I use fry light)
2 medium leeks, thinly sliced
200g chestnut mushrooms , sliced
2 garlic cloves, crushed
300g spaghetti (I use wholemeal pasta)
140g low-fat soft cheese (I use Philadelphia Extra Light)
85g wafer-thin smoked ham, shredded
small pack basil
25g grated Parmesan

  1. Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
  2. Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.
384 kcalories, protein 21g, carbohydrate 53g, fat 11 g, saturated fat 5g, fibre 8g, sugar 6g, salt 1.38 g
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Sounds yum - how many servings does that make? x
makes 4 servings... I usually add more pasta, otherwise it's not quit enough for my OH. x
Sounds lovely! Is the calorie content per serving or per recepie?
per serving

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