Creamy mushroom and ham pasta is an easy Italian pasta dish crammed with tender mushrooms, savory ham, and a easy, creamy sauce that coats each chew. Prepared in 20 minutes and ideal for a comfortable weeknight household dinner!
Through the years, I’ve made many Italian-style lunches for my household, and pasta with easy components is at all times a favourite. I used to be first launched to this mushroom and ham pasta by my sister-in-law fairly just a few years in the past. It’s quick, scrumptious, and ideal when you’ve leftover cooked ham within the fridge.
When you take pleasure in this taste mixture, you may additionally like my mushroom and ham cannelloni. You’ll be able to attempt creamy tomato pasta for one more simple meal, creamy mushroom pasta for additional mushroom taste, and pasta boscaiola while you’re craving one thing a little bit richer.
Why I Love This Recipe
- It’s comforting and creamy, with a ham and mushroom sauce that’s wealthy with out being heavy.
- Fast to make and ideal while you don’t need one thing difficult for dinner.
Ingredient Notes
- Olive oil: Used to sauté the mushrooms and herbs and add additional flavour to the sauce.
- Mushrooms: I like to make use of button mushrooms as they’re extensively out there and as they prepare dinner down and launch their juices, giving the sauce a deep, earthy taste.
- Parsley (contemporary or dried): Provides color and a little bit of freshness to the sauce.
- Dried oregano: Offers an earthy Italian flavour that pairs effectively with mushrooms.
- Salt: Enhances the flavours as all the pieces cooks collectively.
- Water: Softens the mushrooms and helps create the bottom of the sauce earlier than including cream.
- Ham: Provides savory flavour and makes the pasta extra filling. A good way to make use of leftover cooked ham.
- Heavy cream: Offers the sauce a wealthy, silky texture and thickens naturally because it cooks.
- Flour: Thickens the sauce flippantly so it clings to the pasta.
- Quick pasta: Any quick pasta works, however I like how rigatoni holds the ham and mushroom sauce, providing you with a creamy chew in each forkful.
Make Mushroom and Ham Pasta
Begin by heating the olive oil in a big frying pan. Add the mushrooms, parsley, oregano, salt and a splash of water. Allow them to prepare dinner on medium warmth, virtually lined, till the mushrooms are tender and the water has largely evaporated. Stir often so nothing sticks to the underside of the pan.
Whereas the mushrooms are cooking, boil the pasta in salted water till al dente. Drain then set it apart.
As soon as the mushrooms are prepared, add the chopped ham and stir to mix. Pour within the heavy cream and sprinkle within the flour. Prepare dinner all the pieces on medium-high warmth, stirring usually, till the ham and mushroom cream pasta sauce thickens right into a easy, creamy consistency.
Add the cooked pasta to the pan and toss gently till it’s effectively coated. Serve this fast and scrumptious pasta dish instantly, Buon Appetito!
Recipe suggestions
- Prepare dinner the mushrooms till the water has virtually evaporated. This concentrates their flavour and helps preserve the sauce from turning watery.
- Reserve a little bit pasta water earlier than draining. If the sauce turns into too thick, add a spoonful at a time till it loosens.
- Toss the pasta gently so the sauce coats evenly with out breaking the mushrooms.
- Garnish with freshly grated parmesan and a little bit chopped contemporary parsley earlier than serving for additional flavour and color.
- Serve straight away, whereas the sauce is silky and the ham and mushroom pasta is heat.
Variations
- Add freshly cracked black pepper earlier than serving for a little bit additional flavour.
- Stir in a clove of contemporary garlic over the last couple of minutes of cooking the mushrooms.
- Add a handful of peas for color and sweetness, particularly within the spring.
- Deglaze the pan with a splash of white wine after cooking the mushrooms to deepen the flavour of the sauce.
Creamy, flavorful, and prepared in minutes, this mushroom and ham pasta is consolation meals at its finest. When you attempt it, let me know the way it turned out — I’d love to listen to from you! Buon Appetito!
- 2 tablespoons olive oil
- 1¼ cups chopped mushrooms
- 1 teaspoon dried parsley or 3 or 4 sprigs contemporary
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ cup water
- 1 cup chopped ham
- 1 cup heavy cream
- 1 tablespoon flour
- 3 cups cooked quick pasta (1½ – 2 cups dry)
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In a big frying pan add the olive oil, mushrooms, parsley, oregano, salt and water, prepare dinner virtually lined on medium warmth, stirring often till mushrooms are cooked and water has virtually evaporated.(about 10-Quarter-hour).
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Whereas mushrooms are cooking boil and prepare dinner pasta al dente. As soon as the mushrooms are cooked add the ham gently combine collectively.
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Add the cream and flour and prepare dinner on medium excessive warmth, stirring continuously till thickens, add pasta, toss gently and serve instantly with freshly grated parmesan cheese if desired. Take pleasure in!
Energy: 551kcal | Carbohydrates: 42g | Protein: 16g | Fats: 36g | Saturated Fats: 17g | Ldl cholesterol: 103mg | Sodium: 739mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Recipe FAQ’s
Use your favorite contemporary mushrooms. Cremini, button or child bella mushrooms all work effectively on this recipe.
Quick pasta shapes like rigatoni, penne or fusilli are nice decisions as a result of they maintain the sauce and blend effectively with the mushrooms and ham.
Hold leftovers in an hermetic container within the fridge for as much as 3 days. The sauce will thicken because it cools, so it’s possible you’ll need to add a splash of milk or water when reheating to loosen it. This pasta isn’t very best for freezing because the creamy sauce can separate as soon as thawed.
Reheat gently on the range or within the microwave with a little bit milk or water to convey the sauce again to a creamy consistency. Stir usually so it warms evenly.
Up to date from March 10, 2014.
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