Creamy ham, leek & mushroom spaghetti

Creamy ham, leek & mushroom spaghetti

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(97 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat

Nutrition and extra info


  • kcal384
  • fat11g
  • saturates5g
  • carbs53g
  • sugars6g
  • fibre8g
  • protein21g
  • salt1.38g
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  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 medium leeks, thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 200g chestnut mushroom, sliced
  • 2 garlic clove, crushed
  • 300g spaghetti
  • 140g low-fat soft cheese (we used Philadelphia Light)
  • 85g wafer-thin smoked ham, shredded
  • small pack basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 25g grated Parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (81)

selinachurchill's picture

Dinner on the table inside 15minutes, excellent. Think creme Fraiche would be just as good as Philly. Lots of seasoning required as others have said. Would a grind of nutmeg give this a lift?

lizleicester's picture

Used cooked bacon instead of ham and found it very tasty. Chestnut mushrooms kept their firmness and worked really well with the leeks and bacon.

triciabrennan's picture

Great recipe. I followed the advice of adding creme fraiche and made the sauce for 4 although there were only two of us eating. I also reduced the leek volume and added plenty of seasoning. Delicious.

ally1985's picture

Very tasty, and very simple!

lisa_marie_mohr's picture

This is a very tasty recipe as long as it is well seasoned. I made it even healthier by using Philadelphia Lightest and low fat creme fraishe. I also swapped the mushrooms for petite pois as we're not the biggest fans of mushrooms in our household. Very nice!

curtis5red's picture

very nice, used half cream half low fat Philly, added a stock cube as was suggested as worried about being bland, was nice but a bit salty so will leave the stock cube next time, will make again and adapt to what's in the fridge as really easy

kittyjumble's picture

Yes, this is creamy, but it's really bland. I used lemon sole (had some left over that needed using) and added peas for some colour, plus natural yoghurt and white wine for the sauce. As per the other feedback, I added lots of seasoning but it was still very tasteless. Needs something punchier to bring in some flavour.

elleme's picture

Reply to kittyjumble and babsfazekas - you cooked it with completely different ingredients to the recipe. If it's bland, maybe that's why?

cornishshar's picture

Good quick mid-week meal

babsfazekas's picture

Used creme fraiche in place of the cheese, spinach instead of the basil and skipped the ham. Nice and light, but does need a ton of seasoning to stop it from being bland. Will try it with the original ingredients next time as I imagine the smoked ham and basil would really help there.

katejones8's picture

I didn't have fresh basil so used a small sprinkle of dried basil. Also added white wine, used a mixture of creme fraiche and the supermarket's own garlic and herb roule, and used bacon the 2nd time I made it although it was delicious with ham too. Tasted delicious but my version probably wasn't quite as low-fat!

natasha_henriques's picture

I gave up eating creamy pasta's a long time ago because of the high fat content, so I couldn't wait to try this and it didn't disappoint. I thought it was delicious and so did the kids.

kimbo333's picture

Very easy and really yummy!

fionapsmx's picture

Oh MY WORD! this is gorgeous and fits perfectly into my "healthy eating"

Can't believe something so yummy is also so good for you

tamjam's picture

An ok dish, Will make something similar in the future, but not very exciting. A recipe for when you need to use up those ingrediants in the fridge.

rrobbins's picture

Healthy, easy and tasty. A regular now.

jennahale2010's picture

Really enjoyed this dish. Took on some comments and used garlic & herb Philadelphia-worked really well. Will definitely have again!

Lola_balola's picture

Thought this was really tasty but did add a pork stock cube (no ham stock available!). Next time I would leave out the basil as doesn't quite fit. The flavoured soft cheese is probably a good idea. Overall quick and easy so 4 stars.

pippad's picture

We had this for dinner last night, with Gluten Free Spaghetti. It was really easy to make, really quick and tasty. We didn't need to add any of the pasta water as with the residual heat of the mushroom/Leek mixture the cream cheese "melted" to a good sauce consistency. It also made my house smell really inviting!

mrscrunke's picture

As a quick healthy meal this dish is great, easy to do, tasty and filling.


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