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.
|1 large onion, finely chopped|
|500ml chicken stock|
|1 tbsp wholegrain mustard|
|400g cooked ham, chopped|
|1 tbsp cornflour|
|3 tbsp cold water|
|150g frozen peas|
|1 tbsp lemon juice|
|Salt and black pepper|
- Melt the butter in a large pot over a medium-high heat. Cook the onion for 5-6 minutes until lightly golden brown.
- 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.
- In a cup, stir together the cornflour and cold water. Pour the slurry into the pot and stir to combine.
- 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.