Tag-Archive for » Ham «
This is a very quick and easy pasta recipe to throw together and it tastes wonderful. I love the fact that this uses thicker pasta noodles rather than spaghetti, which my family prefer. This particular recipe is one that I tagged for a recipe swap game, I am involved in this month. I made the recipe as stated, apart from adding some garlic to the mushrooms when cooking and just using regular deli sliced ham, I also added more Parmesan cheese as we absolutely love our cheese. All in all it makes for a great after work fast meal that is filling, tastes great and is budget friendly. To read more reviews of this recipe or to view more photos please click here.
Ingredients
16 Ounces tagliatelle pasta noodles, fresh, if possible
1 Tablespoon olive oil
8 Ounces ham, cut into 1-inch sticks (I used regular sliced deli ham)
2 Cloves garlic, crushed (my addition)
4 Ounces button mushrooms, sliced
4 Eggs, lightly beaten
5 Tablespoons light cream (I added a little more than this)
Salt and pepper to tastO
2 Tablespoons parmesan cheese, finely grated (I added more cheese than this)
Method
1. Cook pasta in pan of boiling salted water, with a little oil added, 6-8 minutes or until al dente.
2. Meanwhile, heat 1 tablespoon of oil in frying pan & fry ham 3-4 minutes, then add mushrooms & fry another 3-4 minutes. (I cooked the garlic in with the mushrooms) Turn off heat & set aside, reserved.
3. In a bowl, lightly beat eggs & cream together & season well with salt & pepper.
4. When pasta is cooked, drain it well & return to pan, then add ham, mushrooms & any pan juices ~ Stri into pasta.
5. Pour in eggs, cream & half the Parmesan cheese. Stir well, & as you do this, the eggs will cook in the heat of the pasta.
Pile on warmed serving plates, sprinkle with remaining Parmesan & enjoy!
All photos taken by me unless otherwise stated.
This is a recipe I tagged to make, for one of my team mates, from a recipe swap I am involved in. It was a very easy recipe to make and tasted wonderful, I made as stated apart from adding some leftover roast chicken to the dish as well as the ham. It is a great recipe and I am sure the ingredients could be played around with to use up whatever you have in your fridge, both with regard to the veg used and also the meat. To read more reviews of this recipe or to see more photos pleas click here. Be sure to check out some more of her fab recipes whilst you are there.
Ingredients
500g Spiral shaped pasta (Fusilli)
40ml Oil
150g Mushrooms, sliced
6 Spring onions, chopped
1 Garlic clove, crushed (I added 3 cloves)
1 Red pepper, seeded and sliced
1 Red chili, finely chopped (add as few or as many seeds as you like)
250g Smoked ham, cut into strips (optional)
1 Bunch spinach, stalks removed, washed, drained and finely sliced
1 Chicken stock cube, dissolved in
100ml Water
1 (410 g) Can evaporated milk
1-2 Teasppons cornflour
10 ml Soy sauce
50g Parmesan cheese
Ground black pepper
Method
1. Cook pasta as directed on packet – drain and toss in a little oil. Set aside and keep warm.
2. Heat remainder of oil in a large saucepan.
3. Fry mushrooms, spring onion, garlic, red pepper, chilli and smoked ham, until golden.
4. Add spinach and stirfry for a minute.
5. Add chicken stock.
6. Mix cornflour with a little evaporated milk, until smooth, add to stirfry with remaining Evaporated Milk, and soy sauce.
7. Cook for two more minutes, stirring occasionally, until sauce thickens.
8. Add parmesan cheese and pepper to taste.
Serve immediately over hot pasta and sprinkle extra grated parmesan over if desired.
All photos taken by me unless otherwise stated.
