Creamy ham, leek & mushroom spaghetti

Creamy ham, leek & mushroom spaghetti

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(148 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
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  • 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.

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Comments, questions and tips

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Dyls's picture
29th Jun, 2020
Cooked this for dad and sis. I used fat free yogurt instead of soft cheese and it was still good. Plus I had handmade tagliatelle for shape.
koolk_2009's picture
12th Dec, 2019
Really tasty and easy to make. I think bacon or pancetta would make it even better. Used dried basil as couldn't get fresh and it tasted good.
wcubie's picture
18th Feb, 2019
Made this for the 2 of us tonight, really good and tasty. Next time I will add a little more salt.
Malcolm Clarke's picture
Malcolm Clarke
20th May, 2018
Was delicious and very easy to cook, my wife had to have double helpings
30th Aug, 2017
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!
Jemma Turner's picture
Jemma Turner
22nd Aug, 2019
I followed your suggestions and it tasted absolutely amazing. Thankyou!
14th Aug, 2017
Delicious quick easy mid-week meal. The basil works well
Food is good re...
2nd Jul, 2017
I made this almost exactly as described (no basil though, I don't like basil) it was delicious, absolutely delicious
11th May, 2017
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.
14th Dec, 2015
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


16th Jun, 2017
Great Dish! I prefer to swap the spaghetti for tagliatelle. Are there any limitations associated with freezing it?
goodfoodteam's picture
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.
10th Jul, 2017
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
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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