Leftover Gammon Pasta
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Pasta
- 1 tbsp Butter
- 2 Shallots (finely diced)
- 200 g Mushrooms (sliced)
- 250 ml Crème fraîche
- 1 tsp Wholegrain mustard
- 2 pinch Fine sea salt
- 2 pinch Ground black pepper
- 30 g Parmesan (grated)
- 250 g Cooked gammon (diced)
- 120 g Sweetcorn
- 5 g Chives (chopped)
Method
- Add 250 g Pasta to a pan of boiling water. Cook according to the packet instructions.
- Melt 1 tbsp Butter in a large pan and add 2 Shallots and 200 g Mushrooms. Cook until softened, about 5 minutes.
- Add 250 ml Creme fraiche, 1 tsp Wholegrain mustard, 2 pinch Sea salt, 2 pinch Black pepper and about 50ml/0.25cup of the water from the pasta pan. Mix well.
- Add 30 g Parmesan and mix it in. Return to the heat for 2 minutes until the cheese has melted.
- Add 250 g Cooked gammon and 120 g Sweetcorn. Mix well heat for a further 2 minutes and add 5 g Chives. Mix again.
- Drain the pasta and add it to the pan. Mix well to coat all the pasta in the sauce.