Welsh mushroom pasta with Parma ham

So, Sunday night after an intensive weekend of early birthday celebratory
eating I wanted something for dinner which was tasty, quick and not too bad
on the waistline.  As I am utterly obsessed with Pasta (I could eat it for
breakfast, lunch and dinner given half a chance!), this was the obvious
choice.
I rooted around in the fridge to reveal not a huge amount but Parma Ham and Mushrooms which led me to the conclusion I should use them up.  It was when Chris came home with some leeks my decision was made, it wouldn’t just be a standard pasta supper, it would be a WELSH pasta supper, in honour of my great friends in Newport.  In no time I was putting on the Tagliatelle and my Sunday night dinner was born; ladies and gentlemen without further ado I give you:

Welsh mushroom pasta with Parma ham

Serves Two

Ingredients

160g Tagliatelle (you could use linguine or penne)

1 Tsp Olive Oil

1 Leek, sliced (this makes it Welsh!)

5 Mushrooms, sliced

10 Dried mushrooms, rehydrated

2 Slices of Parma Ham, torn into pieces

50g Extra light cream cheese

1 Tbsp Soya dream cream

Handful of chopped parsley

Method

1)   Boil kettle, weigh pasta, pop into saucepan and bring to the boil

2)   Heat Olive oil in frying pan (over a medium heat), slice leeks and
pop in for 2 minutes, stirring occasionally

3)   Put dried mushrooms into a small bowl, cover with just-boiled water
and cover for few minutes

4)   When the pasta has boiled, turn down to medium heat and simmer for c.
6-8 minutes

5)   Add fresh mushrooms to the frying pan and stir briefly.

6)   Drain pasta

7)   When mushrooms are cooked push them and leeks to one side in frying
pan, tear the Parma Ham into pieces and fry in same pan.  Mix
together

8)   Add the cream cheese and soya cream, stir until combined

9)   Add pasta to frying pan and mix into sauce over low heat

10)  Sprinkle chopped parsley over the top and serve

It was gorgeous and I find using Soya cream and extra light cream cheese
makes it creamy but without being rich, as would be the effect with dairy
cream or fuller fat cheese.  It is light and delicious; the Parma ham makes
it salty and adds a satisfying crunch to proceedings.

You could of course substitute leek for white onion and soya cream for
dairy cream, if more to your taste, but I think would have a slightly less
subtle flavour and slightly more saturated fat.

Why not give it a whirl and tell me what you think?

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