Ham and Mushroom Pasta
This gluten free creamy Ham and Mushroom Pasta is such an easy 15-minute meal the whole family will love. A great way to use up leftover cooked ham.
Servings: 2 people
Ingredients
- 200 g gluten free pasta
- 15 g butter
- 200 g chestnut mushrooms
- 2 tsp chopped garlic
- 1 tsp dried thyme
- 200 g cooked ham (chopped)
- 100 g frozen peas
- 40 g grated parmesan cheese
- 75 ml double cream
Instructions
- Bring a pan of salted water to the boil and cook the gluten free pasta as per the pack instructions. Meanwhile make the sauce.
- Chop the mushrooms into halves/quarters (or slice, depending what you prefer). Melt the butter in a large pan over a medium heat. Add the garlic, mushrooms and thyme and fry on a low heat for 4-5 minutes.
- Add the chopped ham and frozen peas, mix well and fry for another 1-2 minutes.
- Add the parmesan cheese and double cream. Scoop half a cup (120ml) of the starchy water from the pasta pan and add to the sauce. Mix well and keep on a low heat while the pasta finishes cooking, it should thicken a little.
- Drain the cooked pasta, add to the sauce and toss to coat. Serve with extra parmesan cheese and cracked black pepper.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this Ham and Mushroom Pasta should look at each stage.
- Storing: Check out the blog post above for more information on storing leftovers of this gluten free ham and mushroom pasta.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Ham and Mushroom Pasta recipe!
Nutrition
Serving: 1 bowl | Calories: 824kcal | Carbohydrates: 88g | Protein: 40g | Fat: 36g
