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.
what a great combination- I don’t follow rules real well but I made this with a large bag of gifted Chantrelles. I made a few adaptations- I used 1/2 and 1/2 instead of heavy cream and it was still thick and creamy enough. I melted the italian cheese blend right in the cream sauce- (romano, asiago, parmesan). To add vegies to the meal I stirred in some steamed green peas. I sauteed the Chantrelles in ghee with quite a bit of garlic and omitted the oregano and parsely. And I shaved the ham pretty thin so it combined with the mushrooms a little nicer bite wise. Thanks for a great kick starter recipe.
Hi Shellie, great way to make it, glad you liked it. Take care and have a great week!
Love it! We like it saucier so I doubled the cream and flour, added more oregano, then some cracked black pepper and Parmesan. Beautiful!
Hi Phil, thanks so much, glad you enjoyed it. Take care and have a great weekend!
Just made this for dinner. It was quick and easy, creamy but not too rich. My husband loved it. The recipe serving was perfect for just the two of us. It’s a keeper,
Hi Candace, thanks so much, so glad you both enjoyed it. Take care.