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.

Ingredients:

  • 300ml cream
  • 3 shallots, finely chopped

Method:

  • 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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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