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Creamy ham, leek & mushroom spaghetti

Creamy ham, leek & mushroom spaghetti

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(105 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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virtualdeborah
30th Aug, 2017
2.55
I have heavily tweaked this recipe... Pancetta in place of the ham, and fried off first. Add leeks then mushrooms. I use big portobello mushrooms. I think they have more flavour. Boursin instead of Philadelphia. I think it has more flavour. Also ½ tsp of dried thyme. A good pinch of black pepper. Slacken off the sauce with some pasta water. Delicious!
CSur
14th Aug, 2017
5.05
Delicious quick easy mid-week meal. The basil works well
Food is good re...
2nd Jul, 2017
5.05
I made this almost exactly as described (no basil though, I don't like basil) it was delicious, absolutely delicious
chocmilk03
11th May, 2017
5.05
I doubled this recipe for seven people (six adults one child) and it worked really well. I used penne pasta instead of spaghetti, dried basil instead of fresh and added courgettes and capsicum. Seasoned the leeks with plenty of salt and added pepper to taste. Delicious and didn't taste bland at all, everyone was raving about the creaminess and flavour. And super easy for a midweek dinner. Will make again.
NatKJ21
14th Dec, 2015
3.8
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
7th Feb, 2015
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
30th Dec, 2014
5.05
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
28th Jul, 2014
Delicious! I blitzed the sause for my children and it was a big hit. Will definitely make it again.
dkgoldstein
14th Jul, 2014
5.05
Really easy to make and super tasty. I used light, peppered cream cheese and it was delish.
Butterfly92xo
10th Apr, 2014
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!

Pages

Antdo492
16th Jun, 2017
5.05
Great Dish! I prefer to swap the spaghetti for tagliatelle. Are there any limitations associated with freezing it?
goodfoodteam's picture
goodfoodteam
28th Jun, 2017
Thanks for your question. We don't suggest freezing this dish, the sauce lightly coats the pasta and may become a bit tacky on reheating.
Antdo492
10th Jul, 2017
5.05
Thanks, I like the dish and would like to make it for my dinners in the week, no real objection to the texture on reheat. Perhaps refrigeration is the way to go. How many days would it be before it perished? Assuming you get a decent used by date on the products. Sorry to be a pain! Thanks.
goodfoodteam's picture
goodfoodteam
11th Jul, 2017
No problem! Again, on reheat it's not going to be quite the same texture as when you first serve it but you can keep it for up to 2 days. Reheating in the microwave is your best bet. You can add a splash of hot water to loosen it if necessary.
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