500 g spaghetti
spray of canola or olive oil
1 onion, finely chopped
150 g button mushrooms, quartered
1 teaspoon minced garlic
1 tablespoon, cornflour
500 ml (2 cups) CARNATION Light and Creamy Evaporated Milk
200 g lean sliced ham, cut into strips
1 tablespoon, chopped fresh parsley
freshly ground black pepper, to taste

Start cooking the pasta in a large saucepan of boiling water.  Meanwhile, spray a frying pan or wok with oil and heat.  Add the onion and mushrooms and cook over medium heat for 3 minutes or until soft.  Add garlic and cook for 1 minute more.  Put the cornflour into a small bowl and gradually add 80 ml (1/3 cup) milk, stirring until smooth.  Add the remaining milk to the pan then gradually add the cornflour mixture, stirring constantly.  Keep stirring until the sauce boils and thickens.  Stir in the ham and parsley, season to taste.  When the pasta is al dente, drain and return to the saucepan.  Add the sauce and toss through the pasta.  Serve immediately with salad.