Simple and filling dinner recipe for a creamy Mushroom and Smoked Ham Linguine
1/2 leek – slice finely
1/2 clove garlic – peel, grate finely & chop
50g button mushrooms – slice thinly
50g smoked ham – slice (½ cm)
65ml cream cheese
3g basil – discard stalks & tear leaves
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Linguine: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the spaghetti and cook for 5-8 minutes. You want it al dente, which is slightly chewy and translucent. Drain, reserving the pasta water, and drizzle with a little olive oil to keep it from sticking together.
Ham, leek & mushroom mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the leeks with a little salt and cook for 5 minutes until soft and slightly sweet. Add the garlic and mushrooms and cook for 3-5 minutes until golden. Then add the smoked ham, cook for 2 minutes, add the cream cheese and pasta water (¼ cup for 1) and stir until the cheese melts. Cook for another 2 minutes before adding a crack of black pepper and salt to taste. Add more pasta water to loosen, if necessary. Add the linguine and mix through.
Serve topped with the fresh basil leaves.
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