Quick And Creamy Ham Fettuccini Food

CREAMY MUSHROOM & HAM PASTA

Steps:

• In a large frying pan add the olive oil, mushrooms, parsley, oregano, salt and water, cook almost covered on medium heat, stirring occasionally until mushrooms are cooked and water has almost evaporated.(about 10-15 minutes).
• While mushrooms are cooking boil and cook pasta al dente. Once the mushrooms are cooked add the ham gently mix together.
• Add the cream and flour and cook on medium high heat, stirring constantly until thickens, add pasta, toss gently and serve immediately with freshly grated parmesan cheese if desired. Enjoy!

FETTUCCINE WITH HAM AND CREAM

Steps:

• Cut ham into small chunks.
• Melt butter in a medium frying pan.
• Add shallots& ham and cook until golden.
• Season with salt& pepper, to taste.
• Stir in the cream and keep warm over low heat while the pasta is cooking.
• Boil the pasta in a large pan of boiling water.
• Cook"al dente".
• Drain pasta& mix with sauce.
• Serve immediately.

QUICK AND CREAMY HAM FETTUCCINI

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in cream. Bring to a boil over medium heat, stirring constantly. , Add broccoli. Reduce heat; simmer, uncovered, for 7-10 minutes or until broccoli is crisp-tender, stirring occasionally. Stir in the ham, 1/2 cup cheese, garlic salt, pepper, oregano and nutmeg. Drain fettuccine; serve with sauce. Sprinkle with remaining cheese.

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE

Steps:

• Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
• Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
• Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

CREAMY HAM, LEEK & MUSHROOM SPAGHETTI

Steps:

• 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.

PEA & HAM PASTA

Steps:

• Bring a large pan of salted water to the boil, then cook the pasta following pack instructions, about 9 mins. Around 3 mins before the pasta is cooked, add the peas.
• Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 mins until soft but not golden. Add the ham, double cream, lemon juice and parmesan, then season and mix well. Remove from the heat.
• Drain the pasta and peas (keeping a mugful of the cooking water) and return them to the pan. Tip in the creamy ham mixture and stir everything together to combine. If the mixture seems a little dry, add some of the reserved cooking water to loosen it a little. Serve with extra parmesan on top, if you like.

CHEESY HAM & BROCCOLI PASTA

Steps:

• Bring a large pan of water to the boil and cook the pasta following pack instructions, adding the broccoli florets to the pan for the final 4 mins. Drain and set aside.
• Meanwhile, make the sauce. Heat the oil in a large pan and cook the onion for 5 mins to soften, then stir in the garlic and cook for 1 min more. Stir in the ham, cream and mustard, then bring to the boil. Add the pasta and broccoli, then stir in the cheese, coating everything in the sauce.

PENNE AL BAFFO (CREAMY TOMATO-HAM PASTA)

Steps:

• Bring a large pot of salted water to a boil. Add the olive oil to a large skillet and heat over medium. Add the shallot, garlic and red-pepper flakes. Cook, stirring often, until shallots and garlic soften but are not yet brown, 2 to 3 minutes. Add the ham and stir to coat, 1 to 2 minutes.
• Add the tomato purée. Add ¼ cup of the boiling salted water from the pot to the can, stir to loosen any purée, then add the liquid to the pan. Season the sauce with salt. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to medium-low and simmer for 10 minutes.
• While the sauce simmers, cook the pasta in the boiling water according to package instructions until al dente; drain well.
• Reduce the heat to low and then add the cream, cheese and salt; stir to combine. Add the drained pasta, and toss to coat. Transfer pasta to a serving dish and top with more cheese.

CREAMY HAM AND FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package.
• In 12-inch skillet, heat oil over medium-high heat. Add garlic and onions; cook 1 minute. Add ham and peas; cook 1 to 2 minutes, stirring frequently, until hot.
• Reduce heat to low. Stir in yogurt, dressing and milk. Add fettuccine; cook 2 to 3 minutes, stirring constantly, until hot.

HAM AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
• While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
• Toss pasta and asparagus with sauce and serve immediately.

FETTUCCINE ALFREDO WITH HAM

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.

CREAMY HAM & MUSHROOM PASTA BAKE

Steps:

• Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
• Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
• Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.