Pasta with ham and mushrooms is a winter warmer recipe. It’s creamy, cheesy, and fits so well in your comfort food recipe catalog. It’s ready in under 20 minutes from start to plate making it perfect for those tiring weekday pasta dinners.
Pasta with Ham and Mushroom Recipe Ingredients
Cream: I used double cream. Why? Because if you want the cream a little lighter you can just add a few tablespoons of water. However, if using lighter cream, it’s not as easy to thicken unless you add a heavier cream or a roux which just complicates this simple pasta. So double cream all the way!
Ham: Use thinly sliced ham. Can you use diced ham? Yes, you can. However, I find that thinly sliced ham works better with the thinly sliced mushrooms
Cheese: You can use parmesan if you do not have parmigiano reggiano.
Pasta: I used mezzi rigatoni which is just a shorter version of the rigatoni widely found in stores. But you can use other types of short pasta shapes like penne or rigatoni. But try and use ribbed pasta so it holds onto this thick and creamy ham and mushroom sauce.
How to Make Pasta With Ham and Mushrooms
I start by sautéing the onions until soft then adding in the thinly sliced mushrooms. (If you like the mushrooms a little bigger then you can too). Let them cook until they lose their water then start to brown. That’s when I pour in the wine to deglaze.
The wine will not all evaporate, pour in the double cream and water. Wait until the cream starts to bubble before adding in the torn ham. If you’re into precision, feel free to cut up the ham instead.
After a few minutes, the sauce will thicken and you can take it off the fire. Then sprinkle in the Parmigiano Reggiano and a good amount of black pepper (optional).
I cook the sauce as the pasta boils. But you can make the sauce first and put it back on low heat for one minute before draining the pasta. Then just stir the pasta through the sauce.
This recipe is for one serving, to make it for two – just double the recipe.
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Pasta with ham and mushroom sauce
(+10 rating, 2 votes)
Loading...Pasta with a creamy ham and mushroom sauce, ready in 20 minutes or less.
Ingredients
- Olive oil
- 1 tablespoon finely chopped brown onion
- 77g thinly sliced button mushrooms
- 50ml dry white wine
- 80ml double cream
- 25ml water
- 40g thinly sliced cooked ham
- 30g Parmigiano Reggiano
- Freshly ground black pepper
- Salt to taste
- 100g mezzi rigatoni pasta
Instructions
Bring a liter of water to the boil, add 1 tsp salt and add the pasta to boil as you cook the sauce
Heat 3 tablespoons of olive oil over medium heat, sauté the onions for about 1 minute or until soft then add in the mushrooms to cook for 5 minutes or until they start to shrivel and brown. That's when you pour in the wine to deglaze, it will not all evaporate so after 30 seconds pour in the double cream plus 25ml of water.
After the sauce starts to bubble, add in the torn ham and stir. Leave the sauce to cook another minute, just enough to heat up the ham.
Take the sauce off the fire and sprinkle in the Parmigiano Reggiano and freshly ground black pepper.
When the pasta is ready, drain and stir through the sauce.
Serve with some extra Parmigiano Reggiano.
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Fusilli With a Creamy Mushroom Sauce
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