Creamy ham, pepper and mushroom pasta recipe

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This is a simple creamy pasta dish that is extremely tasty. For a bit of a kick, try adding a couple of dashes of Tabasco sauce!

4 people made this

IngredientsServes: 2

Put a pot of cold water to the boil. When your water is boiling, add the pasta and cook until soft and slightly sticky. (I always remove, cool and try a piece.)
Heat your frying pan with a small amount of olive oil.
When hot, add pepper and cook for a couple of minutes before adding the mushrooms and ham. (Pepper cooking time depends on whether you like it crunchy or not. I have it slightly crunchy.)
Cook for a further 3 minutes or so, then start to add the soured cream slowly while mixing it through the ingredients in the pan.
Once the desired amount of soured cream is added to the pan, heat while gently stirring (try not to let it boil).
Then add a large pinch of mixed herbs, salt and pepper to taste.
Once the pasta is cooked, drain and GRADUALLY (to make sure the sauce covers the pasta) add to the pan. (I leave a tiny amount of the pasta water and add that as well. This slightly thins the sauce and also helps to cover the pasta.)
Mix well and serve.