Spaghetti with a 10-minute hot and tangy mushroom and ham sauce
We were going to have salad for dinner last night but after a busy early evening I needed some carbs too so made this quick and tasty pasta dish. Literally just takes as long to make as the pasta does to cook. I used chilli-infused oil for the heat - chilli flakes or cayenne pepper would work too - and natural yoghurt for the tang.
Spaghetti with a 10-minute hot and tangy mushroom and ham sauce
We were going to have salad for dinner last night but after a busy early evening I needed some carbs too so made this quick and tasty pasta dish. Literally just takes as long to make as the pasta does to cook. I used chilli-infused oil for the heat - chilli flakes or cayenne pepper would work too - and natural yoghurt for the tang.
Cooking Instructions
- 1
Put a large pan of water with a slosh of any oil, generous pinch of salt and bayleaf on to boil. Heat the chilli oil (or oil + chilli flakes) in a shallow pan
- 2
Add the chopped garlics and fry gently over a low heat. When the water is boiling in the other pan, add the pasta
- 3
Wash and slice.the mushrooms and add to the pan. Stir well and turn the heat up a little
- 4
Chop up the ham and when the mushrooms are starting to brown. add the ham to the pan. Stir well again.
- 5
Wash and chop the rocket and add also. Cook while stirring for a few minutes while the rocket leaves soften
- 6
Grate the cheese. Turn the heat off and add the cheese to the pan. Stir while it melts naturally from the hot ingredients
- 7
When the cheese had melted, turn the heat on again
- 8
And add the yoghurt. Stir and leave to warm over a low gentle heat
- 9
When it is warm
- 10
Drain the pasta and add a little of the water to the sauce - just a large spoonful
- 11
Put the drained spaghetti into an oven dish and add the sauce
- 12
Mix well amd put in the heated oven for 5 mins
- 13
Serve and enjoy!! 🍷🍷
Cooksnaps
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