Creamy Mushroom & Ham Pasta
Creamy Mushroom Ham Pasta a delicious, easy, creamy, pasta dish, Italian style. Ready in 20 minutes. Might just become your new Family Favourite!
I am (was) a stay at home Mom, which also means that I made a “mediterranean lunch” every day for myself, my husband and daughter(s) for many years.
An Italian Mediterranean dish consists of a Pasta Dish, a main course (Fish, Meat, Fritatta or Cheese Plate) with a vegetable, could be a salad, a simple side dish, for example Peas or even Green Beans or how about Roasted Vegetables.
which I have to say, is one of everyone loves, but of course it also depends on what veggie is in season.
I was first introduced to this Mushroom & Ham Pasta by my sister-in-law quite a few years ago. It’s fast and easy and is perfect when you have some leftover cooked ham.
How to make Mushroom & Ham Pasta
- In a large frying pan add olive oil, mushrooms, parsley, oregano, salt and water, cook almost covered on medium heat, stirring occasionally until mushrooms are cooked and water has almost evaporated.(about 10-15 minutes).
- While mushrooms are cooking boil and cook the pasta al dente.
- Once the mushrooms are cooked add the ham and combine.
- Add the cream and flour and cook on medium high heat, stirring constantly until thickens.
- Add the pasta, tossing gently, serve immediately with freshly grated parmesan cheese if desired.
This is a perfect weeknight, or even weekend meal. Great for family get togethers or when you are invited people for dinner. If you are looking for a Creamy Tomato Pasta then this is the one to try!
So when you are looking for a quick and delicious Pasta dish, I hope you give Mushroom & Ham Pasta a try. Buon Appetito!
Creamy Mushroom & Ham Pasta
Ingredients
- 2 tablespoons olive oil
- 1 1/4 cups chopped mushrooms
- 1 teaspoon dried parsley or 3 or 4 sprigs fresh
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 cup water
- 1 cup chopped ham
- 1 cup heavy cream
- 1 tablespoon flour
- 3 cups cooked short pasta (1 1/2 - 2 cups dry)
Instructions
- In a large frying pan add the olive oil, mushrooms, parsley, oregano, salt and water, cook almost covered on medium heat, stirring occasionally until mushrooms are cooked and water has almost evaporated.(about 10-15 minutes).
- While mushrooms are cooking boil and cook pasta al dente. Once the mushrooms are cooked add the ham gently mix together.
- Add the cream and flour and cook on medium high heat, stirring constantly until thickens, add pasta, toss gently and serve immediately with freshly grated parmesan cheese if desired. Enjoy!
Nutrition
Updated from March 10, 2014.
This recipe is a runaway winner! Incredibly simple, but with amazing flavour. Easy to adapt too, if you’re so inclined, but it truly doesn’t need any adjustment. Tonight, for instance, I simmered some wild leeks in with the mushrooms because they happen to be in-season and added a half-tsp of thyme along with the other seasonings called for in the instructions, but those were nothing more than enhancements to an already brilliant base recipe. I’m going to have to check out more of your offerings! Thanks so much.
Hi Michelle, thanks so much, so glad you enjoyed it. Let me know what else you try. Have a great weekend.
Wonderful flavor at the end with the cream and parm cheese battling it out for top dog flavor. Perfect!
Hi Garrett, thanks so much, so glad you enjoyed it. Take care.
Great recipe! I tried this with some modifications and it turned out IMO, restaurant-worthy. Especially pleasing was the time estimates were pretty close even for a newbie like me, perhaps more like 40 min. A suggestion for the recipe as presented would be to include parmesan in the ingredients list.
I’m sure it’s great as is, but I made some changes based on what I had and what I like, and I include them just as ideas for others:
– would try with butter next time
– crimini mushrooms, more than the recipe I think
– didn’t use parsley or oregano, but had mrs dash garlic and herb so a couple of shakes of that went in
– 1/2 tsp minced garlic
– a stem of green onion
– pancetta, not sure if that’s different from other varieties of ham
– whipping cream instead of heavy cream
– linguine 250g uncooked
– pepper at serving time
– depending on your portion size, it could be closer to 3 than 4
– with my combination of ingredients it turned out a bit salty but still awesome
Cheers
Tasted great, I added zucchini and basil butter great easy meal with really big flavour
Hi Laura, thanks so much, so glad you enjoyed it.
Absolutely beautiful thanks
Tried this tonight after looking for a quick recipe with ingredients I would have in the kitchen already and it was delicious!! So quick and simple to make but packed with flavour. I let my mushrooms really cook through and simmered the sauce and such a beautiful mushroom flavour came through in the sauce. Will definitely make again! Thank you 🙂
Hi Tanith, thanks so much and so glad you enjoyed it. Have a great week.
Hi Rosemary had this dish for the first time yesterday and it was delicious. I will give your recipe a try, the only thing I noticed going by your delicious looking picture is that the sauce appears very light in colour. The one yesterday was more brown in colour?
Thanks Les. Scotland
Hi Les, could be they used a different type of mushroom, other than that I can’t really say.
Came across your recipe per chance, and the best quick pasta I’ve ever made by far!! Wouldn’t change a thing. Thanks for sharing.
Just had this for lunch. Really tasty! tks.
Hi Peter, thank you, so glad you liked it!
Maybe I missed something, but when do you add the ham?
Hi Faith, sorry about that, you didn’t miss anything I did! Thanks for catching that. Good to go now.
Sorry you don’t like mushrooms, but let me know if you try it for your husband. Thanks for the link up. Rosemary
I don’t care for mushrooms, but that looks so good! My husband would love it! Thanks for linking up with the Tasty Tuesday’s Link-up. I have pinned your post to the Tasty’s Tuesday’s Pinterest Board!
My family would LOVE this! Thanks for sharing. 🙂
Hi, hope you try it and they do like it. Thanks Rosemary
Tried this recipe today…it was quick, easy and delicious. It made a light supper with a tossed salad and a glass of wine. Perfect weekday meal!
Hi Cathy, so glad you like it. Rosemary
Hi Rosemary – love this recipe. Looks like a good idea for tonight’s dinner infact. 😉 Pinned!
Hi Teresa, thanks, hope you liked it, it’s is super easy and quite tasty. Rosemary