Cream cheese pasta with gammon, leek and mushroom

    50 min

    Oh what to do with one leftover gammon steak and chestnut a leek and some low fat cream cheese and make some pasta is what I chose to do. Throw in some garlic and white wine and you have a mighty fine mid-week supper. Yes indeedy.

    Samantha's Supper

    Kent, England, UK
    6 people made this

    Serves: 2 

    • 1 cooked smoked gammon steak
    • olive oil, to taste
    • 2 cloves garlic, finely chopped
    • 6 to 8 chestnut mushrooms, sliced
    • 1 large leek, thinly sliced
    • 30ml to 60ml white wine
    • 5 heaped tablespoons reduced fat cream cheese
    • 200g to 250g pasta
    • salt and ground pepper, to taste
    • fresh basil leaves, to garnish (optional)

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cut the gammon steak into strips approx 1/2cm wide and 2cm long.
    2. Bring a saucepan of water to the boil over a high heat and cook the pasta according to the instructions on the packet until al dente. Drain and reserve about 60ml of the cooking water and set aside.
    3. Warm a little oil in a frying pan over a medium heat and add the garlic, mushrooms and leeks. Cook and stir for 5 to 8 minutes until tender. Remove from the heat and set aside.
    4. Pour the white wine into a separate saucepan. Increase the heat until the wine begins to bubble, then reduce heat to a simmer. Simmer for 3 to 4 minutes then add the cream cheese. Stir until the cheese has melted into the mixture. It will be quite thick so now add a little of the reserved pasta cooking water, a tablespoon to start, mix well then add more if needed to loosen the sauce.
    5. Pour the pasta into the sauce mix, toss and season well. Then plate up, garnish with some fresh basil leaves and serve.

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