One-pot creamy ham and pea spaghetti
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.
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Prep: Cook: |
5 minutes 25 minutes |
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| Difficulty: | Easy | |
| Serves: | 4 adults |
| Ingredients |
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| 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 |
directions
- 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.
