Simple and filling dinner recipe for a creamy Mushroom and Smoked Ham Linguine

75g 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)

How to
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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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.