This was my FAVE thing to make with mum when I was little! I loved eating the ham and mushrooms once they were cooked before the cream goes in, it tastes so good!! 

Serves 4 
Pasta, to serve 4
10 button mushrooms
2 garlic cloves, crushed
1 brown onion, diced
450g leg Ham, diced
2 tbsp olive oil
300ml heavy cream
1/2 cup stock
1 tbsp fresh Parsley, chopped
2 tbsp. Parmesan (more to sprinkle on top!)
Salt and pepper to taste 


  1. Cook pasta according to packet instructions. 
  2. In a deep pan, splash olive oil and heat over medium to high heat. 
  3. Once hot, add onion and garlic. Cook for 5 minutes or until onion becomes translucent. Continue to stir while cooking.
  4. Add mushrooms and ham, cook for 10 minutes or until all the water has evaporated. (I cook mine for a little longer, until the ingredients have lightly browned) 
  5. Add stock, cream, parsley, parmesan, salt and pepper. Bring to a slow boil.
  6. Taste here, if you need more salt or pepper - add it now! 
  7. Leave to simmer and thicken for 10-15 minutes on a low heat. 
  8. Serve with cooked pasta and a sprinkle of parmesan on top! 

1 comment

  • my entire family absolutely love this recipe :) thank you so much Leah, we doubled the recipe and i used shortcut bacon instead of ham as that’s what we had in the fridge and all 7 plates were inhaled with a serve left over for the children for lunch (leftovers are so good right :D )


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