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Recipe: Ham, Mushroom and Shallot Pasta

This was a pot luck pasta dish that came together as a result of some leftover pre-Christmas Ham and it was a hands down winner with everyone at the table.


  • 300ml cream
  • 3 shallots, finely chopped


  • Cook the pasta in a large saucepan of salted boiling water. Drain and cover to keep warm.
  • Heat olive oil in a heavy based saucepan, add the onion and cook for 3 minutes or until just soft, then add the mushroom and cook for another 3 minutes.
  • Add the garlic and ham and cook for 1 minute. Stir in the cream and very gently bring to the boil.
  • Reduce the heat to low and simmer for 1 – 2 minutes, stirring regularly, to avoid the sauce sticking to the bottom of the pan.
  • Add the cooked pasta, and salt and pepper to the pan and toss until well combined.
  • Serve in bowls, top with parmesan and finally shallots.
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