After so much festive food, I fancied something a little different yet I still wanted to use some ingredients up that I had left over, such as a pile of mushrooms and ham. A true test to whether or not a dish is successful, is if any is left over on the plate/bowl. I can report not a scrap was left by my family, with requests from them to make it again. It is simple to make, and perhaps that is what is nice. Quick and easy is often the most pleasurable form of cookery!
- Spaghetti, weight according to how many are eating.
- 2 Tbsp of Olive Oil
- 1 Onion diced, or a bunch of spring onions chopped
- 1 Garlic clove chopped
- Half a punnet of mushrooms sliced
- 250ml of Chicken stock
- A good grating of parmesan
- Chopped ham, according to how many are eating (a good handful per person)
- Small pot of single cream.
- Salt & pepper
Bring a pan of water to the boil, ready to cook your spaghetti to pack instructions, or guidelines if (like myself) you make pasta fresh.
In a pan place the olive oil, then heat through the onions, garlic, and mushrooms. Stir for around 5 minutes until the onion has softened. Then add the stock and cook for five minutes. During this time if using dried pasta, you can place it in the boiling water. Add the cream to the vegetable mix in the pan, along with the chopped ham. Then grate in the parmesan. I add the parmesan bit by bit until I get the right level of cheese flavour. Gently heat through for a few minutes and taste for seasoning, adding salt and pepper if needed.
Drain the cooked pasta and add it to the pan, tossing it in the cream mixture, evenly coating the strands of spaghetti.
Serve in bowls with a little extra parmesan over the top.