Creamy ham, leek & mushroom spaghetti

Creamy ham, leek & mushroom spaghetti

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(102 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

    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
    Leeks

    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 cloves, crushed
  • 300g spaghetti
  • 140g low-fat soft cheese (we used Philadelphia Light)
  • 85g wafer-thin smoked ham, shredded
  • small pack basil
    Basil

    Basil

    ba-zil

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

  • 25g grated parmesan
    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, questions and tips

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jbiggins
20th Dec, 2012
I made this using a soft cheese with a hint of sweet chilli in it, Is now a firm favourite!
jswaby
5th Dec, 2012
This doesn't look apetising in the slightest
selinachurchill
29th Nov, 2012
4.05
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
13th Nov, 2012
4.05
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
26th Oct, 2012
5.05
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
17th Oct, 2012
5.05
Very tasty, and very simple!
lisa_marie_mohr
3rd Oct, 2012
5.05
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
2nd Oct, 2012
4.05
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
7th Sep, 2012
2.05
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
30th Dec, 2014
5.05
Reply to kittyjumble and babsfazekas - you cooked it with completely different ingredients to the recipe. If it's bland, maybe that's why?

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