Leftover Gammon Pasta
A creamy Leftover Gammon Pasta with mushrooms, sweetcorn, Parmesan and wholegrain mustard. An easy 17-minute dinner for using up leftover Christmas gammon.
Servings: 4 servings
Calories: 535kcal
Ingredients
- 250 g of Dried pasta
- 1 tablespoon of Butter
- 2 Shallots finely diced
- 2 Garlic cloves crushed
- 200 g of Mushrooms sliced
- 250 ml of Crème fraîche full fat
- 1 teaspoon of Wholegrain mustard
- ½ teaspoon of Ground black pepper
- 30 g of Parmesan grated
- 250 g of Cooked gammon diced
- 120 g of Sweetcorn
- 5 g of Chives chopped
Instructions
- Cook the pasta: Bring a saucepan of water to the boil and cook 250 g of Dried pasta according to the packet instructions.Just before draining, reserve about 50ml of the pasta cooking water.
- Soften the veg: While the pasta cooks, melt 1 tablespoon of Butter in a large frying pan over a medium heat.Add the 2 Garlic cloves (crushed), 2 Shallots (finely diced) and 200 g of Mushrooms (sliced) and cook for about 5 minutes, until softened.
- Make it creamy: Reduce the heat and add 250 ml of Crème fraîche, 1 teaspoon of Wholegrain mustard, ½ teaspoon of Ground black pepper and reserved pasta water.Stir until everything is combined into a smooth sauce.
- Add the cheese: Add 30 g of Parmesan (grated) and stir over a gentle heat for about 2 minutes, until the cheese has melted into the sauce.
- Add the gammon & sweetcorn: Add 250 g of Cooked gammon (diced) and 120 g of Sweetcorn. Stir and heat until the gammon is steaming hot throughout, approximately 2 minutes for small pieces.Add the 5 g of Chives (chopped) and mix again. Taste before adding any extra salt.
- Mix everything together: Add the drained pasta to the pan and stir well until everything is coated in the creamy sauce.
- Serve: Serve immediately, with extra black pepper or Parmesan if you like.
⚠️ Avoid boiling the sauce.
Notes
- Save some pasta water. The starch helps loosen the crème fraîche sauce and gives it a smooth, glossy consistency. Add a little more if the sauce gets too thick.
- Keep the heat low. Once you add the crème fraîche and Parmesan, avoid boiling the sauce, as too much heat can cause it to split.
- Don't overcook the gammon. It's already cooked, so you only need to heat it until steaming hot throughout. Cut it into small pieces so it heats evenly.
- Taste before adding salt. Smoked gammon and Parmesan can both be salty, and you may not need any additional salt.
- Add some spice. A pinch of dried chilli flakes is lovely if you want a little heat.
- Add freshness. Some sliced cherry tomatoes or chopped sun-dried tomatoes on top add extra flavour. A little fresh spinach stirred into the sauce is another easy addition.
- Serve straight away. The pasta will continue absorbing the sauce as it sits, so it's at its creamiest straight from the pan.
Nutrition
Serving: 1portion | Calories: 535kcal | Carbohydrates: 61g | Protein: 29g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 982mg | Potassium: 729mg | Fibre: 4g | Sugar: 7g | Vitamin A: 666IU | Vitamin C: 5mg | Calcium: 184mg | Iron: 2mg
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