Spaghetti with creamy ham sauce

• Preparation time 10 minutes
• Cooking time 10 minutes
• Serves 4-6

Ingredients

• 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

Method

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

HINT: When making a cornflour-based sauce, make sure the cornflour is well combined with the first part of the milk, before adding the rest, to prevent the sauce becoming lumpy

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018HINT: When making a cornflour-based sauce, make sure the cornflour is well combined with the first part of the milk, before adding the rest, to prevent the sauce becoming lumpy, Pasta, survival-for-the-fittestPasta