Delicious dinner recipe for cheesy ham & mushroom spaghetti
500g mushrooms – slice finely
125g ham – slice into strips
1 small onion – peel and chop finely
4 cloves garlic – crush, peel and chop finely
6 leaves fresh basil – tear into strips
50g parmesan cheese – grate finely
olive oil, salt & pepper (from your pantry)
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the spaghetti and cook for 6-8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain (reserve a cup of the cooking liquid for the mushroom sauce) and keep warm in a colander over a saucepan of hot water. Sprinkle spaghetti with a little olive oil to prevent it from sticking together.
Heat a few glugs of olive oil in a frying pan on medium-heat. Add the onion, a splash of water and some salt and pepper. Saute for about 5 minutes until translucent. Add the mushrooms and garlic and cook for another 3 minutes. Taste and adjust for seasoning. Stir in the mascarpone and a little of the cooking liquid you reserved from the pasta – just enough to give a sauce-like consistency. Add the ham, basil leaves and parmesan cheese (reserve a little for the garnish).
To serve: Divide the spaghetti between the dinner plates (or bowls). Top with a helping of ham and mushroom with loads of yummy cream sauce. Scatter with a little parmesan cheese.
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