Monday, 5 September 2011

Creamy Spaghetti with Ham

Spaghetti with Creamy Ham Sauce

Recipe Ingredients

(Serves 6)
  • 500 g spaghetti
  • oil spray
  • 1 onion, finely chopped
  • 150 g button mushrooms, quartered
  • 2 cloves garlic, crushed
  • 1 tbsp corn flour
  • 375 mL CARNATION Light & Creamy Evaporated Milk
  • 200 g lean ham, cut into strips
  • 1 tbsp fresh parsley, chopped
  • freshly ground black pepper, to taste

How to make

1. Cook pasta according to directions on pack.
2. Whilst the pasta is cooking. Spray a large frying pan with oil. Add onion and mushrooms and cook over a medium heat for 3 minutes or until soft. Add garlic and cook 1 minute.
3. Combine the cornflour and 1/4 cup CARNATION Light & Creamy Evaporated Milk.
4. Add the remaining CARNATION Light & Creamy Evaporated Milk to the pan with the cornflour mixture, stirring constantly until the sauce boils and thickens. Stir in ham and parsley, season to taste.
5. Drain pasta and return to saucepan. Add the sauce to the pasta and toss to combine.
Preparation time:
15 minutes
Cooking time

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