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


  • 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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21st Jun, 2012
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.
9th Jun, 2012
Very easy and really yummy!
28th May, 2012
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
28th May, 2012
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.
9th May, 2012
Healthy, easy and tasty. A regular now.
15th Apr, 2012
Really enjoyed this dish. Took on some comments and used garlic & herb Philadelphia-worked really well. Will definitely have again!
13th Apr, 2012
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.
5th Apr, 2012
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!
2nd Apr, 2012
As a quick healthy meal this dish is great, easy to do, tasty and filling.
1st Apr, 2012
A quick and easy meal that's readily adapted. I added some left over chestnuts to supplement the mushrooms. I agree that substituting low fat Creme fraiche might make it creamier. Might work well with bacon instead of ham too :-)


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