Creamy Penne Pasta with Mushrooms and Gammon
Use leftover gammon, or replace with ham, and make this deliciously comforting bowl of goodness. Perfect for using leftover gammon after Christmas!
- Makes : 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
2 Tbsp (30 ml) olive oil
sprig of thyme
3 cloves garlic, crushed
100 g onion, chopped
200 g cubed leftover gammon (or ham)
100 ml white wine
1 C (250 ml) water or chicken stock
1 C (250 ml) heavy cream
2 Tbsp (30 ml) chopped parsley
1 tsp (5 ml) freshly ground black pepper
salt to taste
100 g grated Parmesan (optional)
400 g – 500 g penne pasta
extra fresh Parmesan for serving
In a large saucepan over a moderate heat, add the olive oil, allow to heat slightly and then add the mushrooms and thyme.
Saute, agitating very little, to allow the mushrooms to caramelise. It is important not to overcrowd the pan as this will stew the mushrooms.
Do in batches if necessary. Remove and set aside.
Saute the onion until soft and translucent, then add the garlic and gammon and finally the mushrooms.
Deglaze with wine, and then add the stock, pepper and cream. Reduce slightly.
Add the parsley when sauce is ready. Season with salt and fresh black pepper.
Cook the pasta according to packet instructions (or make your own).
Once the pasta is cooked, strain and add in to the sauce and add the Parmesan if including.
Add some of cooking liquid if the sauce needs to be loosened.
Serve immediately with extra Parmesan cheese for garnish.