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35 minutes

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15 minutes

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45 minutes

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40 minutes

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45 minutes

Baby marrow spaghetti with ham and mushrooms

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

250 g Woolworths sliced mushrooms
1 T butter
1 T olive oil
½ cup fresh cream
30 g Parmesan, grated, plus extra for sprinkling
125 g country ham, cut into strips
1 x 350 g Woolworths baby marrow spaghetti packet
Sea salt and freshly ground black pepper, to taste

Method

1. Stir-fry the mushrooms in the butter and oil over a high heat until just cooked and still fleshy. Remove from the pan and set aside.

2. Pour the cream into the pan, add the Parmesan and reduce until slightly thickened. Stir in the ham and mushrooms and heat through.

3. Microwave the baby marrow spaghetti according to package instructions. Gently mix with the hot sauce. Season to taste and sprinkle with Parmesan before serving.

Chef's note: “Keep this one light with vegetable ‘pasta’ and mushrooms only, or make it more substantial by adding freshly cooked tagliolini if you like.”

Read Abi's top tips to cooking baby marrow noodles.

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Monte Cristo tray bake

Chicken cordon bleu

Leftover bread quiche lorraine

Griddled croque monsieur

Baked ham-and-kale risotto

Baby marrow spaghetti with ham and mushrooms

Baby marrow spaghetti with ham and mushrooms

Ingredients

Method