lindseydodd408
Gold Member
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
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
- 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.
- 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.