I used to make this when I worked at the Bay Tree cafe in Canberra about 25 years ago, and I still haven't found this recipe published. What I like most is that it's very tasty, easy, and not so bad on the waistline as it uses Carnation Skinny, not cream. It also has a slight lemony/French mustard overtone.
Ingredients
- 300 g spaghetti
- 1 tbs olive oil
- 1 tbs butter
- 250 g button mushrooms
- 1 onion diced small
- 2 cloves crushed garlic
- 1 cup ham (deli) chopped
- 185 ml light & creamy evaporated milk
- 1 tsp chicken stock powder
- 1 tbs cornflour
- 1 tbs dijon mustard
- 1 tbs lemon juice
- 1 pinch black cracked pepper
- 1 fresh flat-leaf parsley *to taste
- 1 fresh basil *to taste
- 1 parmesan cheese *to taste
Method
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Step 1In a saucepan of boiling water, cook pasta as per packet directions.
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Step 2In a frying pan, fry onion, mushrooms and garlic in oil and butter until softened. Add ham, fry for 3 minutes. Add mustard and lemon juice and stir until well combined.
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Step 3In a jug combine milk, stock and cornflour, stirring well to remove any lumps. Add this to the pan and stir through well.
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Step 4Add pepper and herbs to the sauce, to taste. Add water to the sauce to get the right consistency.
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Step 5When pasta is cooked, drain and add to sauce. Combine and serve with grated cheese over top.
Equipment
- frying pan
- saucepan
Recipe Notes
This is a great opportunity to use up any leftover Christmas ham off the bone but you can use bacon if you prefer. You swap the parmesan for shredded tasty cheese, and the spaghetti for fettuccine.
Recipe Reviews (1)
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