There's no denying I love Italian food and am probably more partial to tomato based sauces but sometimes the ingredients you have on hand lend themselves to a creamy based sauce. But who's always got cream on hand? Not me. (Probably a good thing.) With some sauces you don't need cream, for example, a traditional Carbonara requires beaten eggs, pancetta and cheese, no cream. I had ham and mushrooms in the fridge and really felt like a creamy sauce. This easy recipe using milk, flour and stock could be used as a base for chicken, any fish, vegetables and tossed through any pasta. This is also an ideal sauce base for a pasta bake.
Creamy Ham & Mushroom Pasta
100gm ham, chopped
handful mushrooms, chopped
1 medium onion, diced finely
2 cloves garlic, crushed
2 tbs extra virgin olive oil
1 tbs plain flour
1 cup milk
1 cup chicken stock
1 cup grated cheese (I used Cheddar)
salt and pepper
- Gently fry onion and garlic until softened.
- Add ham and mushrooms. Stir in flour for 1 minute. Add salt and pepper.
- Add milk and stock. Stir until slightly thickened.
- Add grated cheese and stir until melted.