- 2 tsp olive oil
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 cloves, 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…
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.
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.