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Creamy ham, leek & mushroom spaghetti

Creamy ham, leek & mushroom spaghetti

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(96 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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

Nutrition:

  • kcal384
  • fat11g
  • saturates5g
  • carbs53g
  • sugars6g
  • fibre8g
  • protein21g
  • salt1.38g
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Ingredients

  • 2 tsp 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

    Leek

    lee-k

    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

    Basil

    ba-zil

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

  • 25g grated Parmesan

    Parmesan

    parm-ee-zan

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

Method

  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)

NatKJ21's picture
3.75

I didn't use leeks but used spring onion and loved it. Added quite a bit more parmesan as we like it very cheesy and a splash of milk so it wasn't too sticky and more creamy

deedeeandme's picture

A hit with my 13 yr old & she went back for seconds!! Makes me very happy when I can find meals that she loves. Fast, easy and on the table in no time. The only changes I made was that I had no basil in the fridge so I added a Philly Cheese with Herbs instead, plus extra crushed garlic (but then again, I add garlic to everything, more or less) & cubed ham instead of wafer. On my Hit List for quick mid week meals!!

elleme's picture
5

Easy, fast and tasty. I did this to use up some leftover air-dried ham but would definitely make again. Husband loved it too. Omitted the basil as had none, but didn't think it probably went well with the other ingredients. I only seasoned with plenty of pepper, since you're getting some saltiness with the soft cheese and plenty more with the ham and parmesan.

weemcdermott's picture

Delicious! I blitzed the sause for my children and it was a big hit. Will definitely make it again.

dkgoldstein's picture
5

Really easy to make and super tasty. I used light, peppered cream cheese and it was delish.

Butterfly92xo's picture

I used Philadelphia Light 'garlic and herbs', rather than plain cheese. Adds extra flavour to it, and season the leaks and mushrooms with plenty of grinded pepper - yummy!

Sarja83's picture
5

I varied this with feta and forgot the mushrooms. Squeeze of lemon. Absolutely delicious. Also nice with brown rice

amybelle123's picture

This was delicious! Will certainly make again!

samanthaallard71@gmail.com's picture

Im new to cooking from 'scratch' this is a winner!! So easy and my fussy son actually liked it clean plates all round, will be a family favourite

the_wurst_is_yet_to_come's picture

Excellent. The secret to having this turn out tasty instead of bland is definitely *not* adding bacon (the idea here is to keep it low calorie!), but to generously season when the recipe says "add some seasoning". The basil does not fit the other ingredients at all, so nothing's lost by leaving that out -- do add generous amounts of pepper, make sure there's enough salt (taste as you go and even overseason slightly before adding the cheese), and a good dose of freshly grated nutmeg. If you like garlic, definitely add more than two cloves -- there's a lot of cream cheese for the spices to get through. You can also add some vegetable broth (powdered or liquid) in addition to the spices or instead of the pasta water.

moggydrip's picture

This was a lovely midweek meal. I used low fat cream cheese with garlic and herbs which was scrummy. Lots of black pepper helps.

luby12's picture

I didn't have huge hopes for this recipe, initially I was worried it would be a little bland. But in need of some healthy pasta recipes I gave it a go and was pleasantly surprised. Its a nice creamy midweek meal that's cheap and very quick to make. I used lots of cracked black pepper to give it flavour.

suzymmorton's picture
2

A bit flavourless. I would use bacon instead of ham and low fat creme fraiche instead of the creamed cheese and parmesan with lots and lots of black pepper were I to make it again.

lynnethomson's picture
5

Loved this one. I used a tin of ham chopped up instead of wafer thin smoked ham and I didn't have any fresh basil so used some I had chopped and frozen - was absolutely delicious and really filling. Will definitely be making this one regularly.

abbyrees's picture
5

Try not to burn your leeks like I did!! However, lovely dish, which I changed a little as I added salmon instead of ham and added some milk and cheddar cheese, which gave a creamier taste. You could even change some of veg to broccoli or add some peas.

gemma99's picture
4

Very tasty, easy mid week meal. would be very easy to substitute the ham for a similar kind of meat. I may try again using pancetta. Would recommend.

sianstoodley's picture
5

A family favourite, also tasty with poached salmon instead of the ham.

cvw176's picture
5

Great - really easy to do and very tasty. As a couple of people suggested, I halved the amount of cream cheese and replaced it with low fat crème fraîche.

jbiggins's picture

I made this using a soft cheese with a hint of sweet chilli in it, Is now a firm favourite!

jswaby's picture

This doesn't look apetising in the slightest

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