Easy and Creamy Ham and Mushroom Pasta

While food is a key ingredient in everyone's life, everyday commitments can sometimes take over and we may find ourselves rushing to get something half-decent on the table.

We Italians, I have to admit, are quite lucky.

Pasta takes a handful of minutes to cook, depending on the packet instructions and type/shape, and sauces can be made out of most ingredients, especially if you have some Mediterranean vegetables in the fridge.

This creamy ham and mushroom sauce offers just that.

The possibility of eating a flavorful meal without the need to spend hours in front of the hob, leaving you loads of free time to do everything else you need to do or love doing!

Chopped chestnut mushrooms or button mushrooms are sauteed with cooked ham, parsley, and cracked black pepper, then dressed with heavy cream [or cream cheese and milk, as an alternative], and, finally, topped with delicious spaghetti, cooked to al dente perfection.

Serve with some grated Parmesan and enjoy every single bite!

Ham and Mushroom Pasta Ingredients

• Spaghetti: Or any dry pasta you like! Tagliatelle, rigatoni, penne, and fusilli all work wonderfully well in this Mediterranean recipe.
• Mushrooms: While I use chestnut mushrooms the most, any kind will do. Portobello and button mushrooms are others that I have tried and they deliver very well while being affordable and easy to find.
• Ham: This is a 'whatever kind you find recipe'! Ham hock, cooked ham, leftover roast ham, or sliced, are all fabulous and work just so well. Use up what you have!
• Olive Oil: To sautee the mushrooms, a little extra virgin olive oil really does go a long way. Should you not have it, use unflavored vegetable oil, such as sunflower.
• Cream: Thick, double cream is quick to use and delivers on every aspect. Milk mixed with cream cheese is a good alternative, should you not want to go down to the shops!
• Parsley: Dry or fresh parsley, or other Italian spices and herbs, such as thyme, if you prefer.
• Salt, and Pepper: To taste.

How to make ham and mushroom pasta?

1. Chop the mushrooms and sauté them in a pan on medium heat for 2-3 minutes, then cover them with a lid and allow them to cook for a further 5 minutes.
2. Once the mushrooms are cooked, add the chopped ham, black pepper and parsley and mix well. Do not allow the mushroom water to evaporate, as it will help make this dish even tastier and creamier.

3. Cook the spaghetti as per packet instructions in a large saucepan filled with salted boiling water.
4. Next, add the cream and spaghetti to the frying pan with the ham and mushrooms and saute for a couple of minutes.
5. ALTERNATIVE: Should you not have or like cream, warm some milk in the microwave and mix it with some cream cheese; mix these two together until a smooth cream is achieved.
6. Enjoy on its own or with a sprinkle of Parmesan cheese or Pecorino cheese on top.

How to store ham and mushroom pasta?

• Sauce Only: The sauce can be stored in the fridge in an airtight container for up to 3 days. It can also be frozen on its own for up to three months. Fully thaw the sauce in the fridge overnight, before warming it up on in a saucepan on low heat.
• With Pasta or Spaghetti: I would recommend cooking only the pasta you intend to eat and storing any excess sauce on its own. Should you cook too much, store it in the fridge in an airtight container for up to two days. When reheating, the pasta may become overcooked, however, you will need to add a few tablespoons of water to it while in the saucepan to bring some of the creaminess back.

Tips and Tricks for Ham and Mushroom Pasta

• Creamy Pasta Dish: If following the recipe as it is, either heavy cream or unsweetened whipping cream work well.
• Lighter Version: Should you prefer, a cream can be created by mixing warm milk with cream cheese. Should you not be able to eliminate all the knots of the cheese when mixing with the milk, it doesn't matter, as these will dissolve when cooking with the pasta. The result will be not as thick as the cream, but it will still be delicious.
• Cooking Water: Don't throw away all the cooking water, but keep a cup of it on the side. Should your ham and mushroom sauce become too thick, add a little of the cooking water to the sauce; this will make it moist while keeping it creamy.
• Al Dente: I can't stress enough how important it is NOT to overcook the pasta.
• Garlic: A crushed and thinly sliced garlic clove is the perfect addition if you are looking for a kick. Add it to the olive oil 30 seconds before adding the mushrooms.

An ideal winter warmer, this creamy pasta dish is the perfect mid-week dinner savior!

All you need are some veggies on the side, like a simple green salad, some roasted fennel, or roasted Mediterranean vegetables, and you are good to go.

Once your creamy ham and mushroom pasta is served, remember to sprinkle a little grated Parmesan... I mentioned it before, and it's really worth it!

🥗 Have a look at these pasta dishes too: