Creamy ham and mushroom pasta

Button mushrooms and sliced ham give tonight's pasta dish a double dose of flavour.

• 400g penne pasta
• 1/2 onion, finely chopped
• 250g button mushrooms, thinly sliced
• 1 garlic clove, crushed
• 5 slices ham off the bone, sliced
• 375ml evaporated milk
• 1 teaspoon cornflour
• salt and cracked black pepper
• 1 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon finely grated parmesan
• salad leaves, to serve

Energy 2415kJ	Fat saturated 7.00g
Fat Total 13.00g	Carbohydrate sugars 11.00g
Carbohydrate Total 82.00g	Dietary Fibre 5.00g
Protein 30.00g	Cholesterol 44.00mg
Sodium 575.09mg

All nutrition values are per serve.

1. Step 1

   Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and cover to keep warm.

2. Step 2

   Meanwhile, place a non-stick frying pan over medium heat and spray with olive oil spray. Add the onion and cook for 3 minutes or until just soft, then add the mushroom and cook for another 3 minutes.

3. Step 3

   Add the garlic and ham and cook for 1 minute. Stir in the evaporated milk and bring to the boil. Reduce the heat to low and simmer for 2 minutes, stirring regularly, to avoid the sauce sticking to the bottom of the pan.

4. Step 4

   Meanwhile mix together the cornflour and 1 tablespoon water until it forms a smooth paste. Stir into the sauce and simmer for 2-3 minutes or until the mixture has thickened. Add the cooked pasta, salt, pepper, parsley and parmesan to the pan and toss until well combined. Serve with a simple salad.