Creamy ham, leek & mushroom spaghetti

Creamy ham, leek & mushroom spaghetti

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(101 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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babsfazekas
18th Jul, 2012
4.05
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
30th Jun, 2012
5.05
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
21st Jun, 2012
4.05
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
9th Jun, 2012
5.05
Very easy and really yummy!
fionapsmx
28th May, 2012
5.05
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
28th May, 2012
3.05
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
9th May, 2012
5.05
Healthy, easy and tasty. A regular now.
jennahale2010
15th Apr, 2012
5.05
Really enjoyed this dish. Took on some comments and used garlic & herb Philadelphia-worked really well. Will definitely have again!
Lola_balola
13th Apr, 2012
4.05
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
5th Apr, 2012
5.05
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!

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