One-pot creamy ham and pea spaghetti

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(3 votes)

The perfect way to use up leftover cooked ham, this is a great value meal with minimal wash-up – perfect for busy midweek evenings.

Per serving: 538kcals, 19.8g fat (8.5g saturated), 59.7g carbs, 6.4g sugars, 30g protein, 4.5g fibre, 1.837g sodium

TIP: You can also make this with shredded leftover roast chicken, or a combination of chicken and ham.

5 minutes
25 minutes
Difficulty: Easy
Serves: 4 adults
30g butter
1 large onion, finely chopped
500ml chicken stock
130ml milk
120ml cream
1 tbsp wholegrain mustard
300g spaghetti
400g cooked ham, chopped
1 tbsp cornflour
3 tbsp cold water
150g frozen peas
1 tbsp lemon juice
Salt and black pepper


  1. Melt the butter in a large pot over a medium-high heat. Cook the onion for 5-6 minutes until lightly golden brown.
  2. Add the stock, milk, cream and mustard and bring to a boil. Add the spaghetti and ham, then reduce the heat to medium-low and simmer, covered, for about 10 minutes until the spaghetti is al dente.
  3. In a cup, stir together the cornflour and cold water. Pour the slurry into the pot and stir to combine.
  4. Add the peas and lemon juice to the pan and season to taste with salt and black pepper. Cook for another two minutes, then serve.