The quantities provided above are averages only.
2 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
250 grams
Mushrooms
80 grams
Sliced Irish Ham
(Contains Wheat)
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
½ sachet(s)
Italian Herbs
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 unit(s)
Onion
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Boil a large pot of salted water for the linguine.
When the water is boiling, add the linguine then bring back to the boil.
Cook until softened, 12 mins.
Once cooked, drain in a colander and pop back in the pot, off the heat.
Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
Meanwhile, clean and roughly chop the mushrooms.
Peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the onion.
Place a large pan over medium-high heat with a drizzle of oil.
Add the mushrooms, onion, half the Italian herbs (per 2P) and garlic to the pan. Season with salt and pepper. Fry until browned, 6-8 mins.
Tear the ham into small pieces. Stir in the creme fraiche, stock and torn ham. Loosen with a splash of water if you feel it's too thick.
Add the pasta and stir well to coat and cook for 1-2 mins. Season to taste with salt and pepper.
Divide your ham alfredo pasta between bowls.
Garnish with a sprinkling of cheese.