Baby marrow spaghetti with ham and mushrooms

Baby marrow spaghetti with ham and mushrooms

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  • 2
  • Easy
  • Carb Conscious Fat conscious Health conscious Heart friendly
  • 10 minutes
  • 10 minutes
  • Woolworths DMZ White 2014
  • Buy Ingredients Here


  • 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

Cooking Instructions

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.

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

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.

Discover more carb-conscious recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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