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.