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Creamy ham, leek & mushroom spaghetti

Contains pork – recipe is for non-Muslims only

Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 384
  • Carbohydrates 53
  • Saturated Fat 5
  • Sugar 6
  • Protein 21
  • Fat 11
  • Fibre 8
  • Salt 1.38

Nutrition per serving

  • Calories 384
  • Carbohydrates 53
  • Saturated Fat 5
  • Sugar 6
  • Protein 21
  • Fat 11
  • Fibre 8
  • Salt 1.38

Ingredients

  • 2 tsp olive oil
  • 2 medium leeks, thinly sliced
  • 200g chestnut mushrooms, sliced
  • 2 garlic cloves, crushed
  • 300g spaghetti
  • 140g low-fat soft cheese (we used Philadelphia Light)
  • 85g wafer-thin smoked ham, shredded
  • small pack basil
  • 25g grated parmesan

Method

  1. Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.

  2. Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

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