Creamy ham, leek & mushroom spaghetti
Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat
- Prep: 15 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 2 tsp olive oil
- 2 medium leeks, thinly sliced
- 200g chestnut mushrooms, sliced
- 2 garlic cloves, crushed
- 300g spaghetti
- 140g low-fat soft cheese (we used Philadelphia Light)
- 85g wafer-thin smoked ham, shredded
- small pack basil
- 25g grated parmesan
Method
-
Heat the oil in a large saucepan. Stir
in the leeks, 2 tbsp water and some
seasoning, cover, then cook for 5 mins
over a medium heat until softened. Add
the mushrooms and garlic, then cook for
3 mins more. Meanwhile, cook the
spaghetti according to pack instructions,
then drain, reserving a little of the
cooking liquid.
-
Stir the soft cheese into the leek and
mushroom mixture, adding enough of the
reserved pasta liquid to give a sauce-like
consistency. Add the ham, basil leaves
and Parmesan, then toss in the spaghetti.
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