Delicious dinner recipe for Ham & Mushroom Spaghetti
500g mushrooms – slice finely
125g ham – slice into strips
1 small onion – peel and chop finely
4 cloves garlic – crush, peel and chop finely
6 leaves fresh basil – tear into strips
50g parmesan cheese – grate finely
olive oil, salt & pepper (from your pantry)
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the spaghetti and cook for 6-8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain (reserve a cup of the cooking liquid for the mushroom sauce) and keep warm in a colander over a saucepan of hot water. Sprinkle spaghetti with a little olive oil to prevent it from sticking together.
Heat a few glugs of olive oil in a frying pan on mediumheat. Add the onion, a splash of water and some salt and pepper. Saute for about 5 minutes until translucent. Add the mushrooms and garlic and cook for another 3 minutes. Taste and adjust for seasoning. Stir in the mascarpone and a little of the cooking liquid you reserved from the pasta – just enough to give a sauce-like consistency. Add the ham, basil leaves and parmesan cheese (reserve a little for the garnish).
To serve:Divide the spaghetti between the dinner plates (or bowls). Top with a helping of ham and mushroom with loads of yummy cream sauce.Scatter with a little parmesan cheese.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.