Creamy ham, leek & mushroom spaghetti

Creamy ham, leek & mushroom spaghetti

  • 1
  • 2
  • 3
  • 4
  • 5
(105 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 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…


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Feb, 2013
A family favourite, also tasty with poached salmon instead of the ham.
cvw176's picture
2nd Feb, 2013
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.
20th Dec, 2012
I made this using a soft cheese with a hint of sweet chilli in it, Is now a firm favourite!
5th Dec, 2012
This doesn't look apetising in the slightest
29th Nov, 2012
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?
13th Nov, 2012
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.
26th Oct, 2012
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.
17th Oct, 2012
Very tasty, and very simple!
3rd Oct, 2012
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!
2nd Oct, 2012
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


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.