Leftover Gammon Pasta
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
12 mins
-
Total Time
17 mins
-
Servings
4 servings
-
Calories
532 kcal
-
Course
Main Course, Lunch
Leftover Gammon Pasta
Description
This dish features cooked gammon diced and combined with pasta, enveloped in a creamy sauce made from crème fraîche mixed with wholegrain mustard, Parmesan cheese, and sautéed shallots and mushrooms. The sweetness of corn kernels contrasts with the savory depth of gammon and the tang of the mustard. The cooking process begins by boiling pasta to al dente, then preparing the sauce by softening shallots and mushrooms in butter, stirring in the dairy and flavorings, and finishing with grated Parmesan for richness.
The addition of reserved starchy pasta water dilutes and smooths the sauce to properly coat the pasta. After mixing in the diced gammon and corn to heat through, fresh chopped chives are stirred in last for a mild onion flavor. The drained pasta is then combined with the sauce components to complete the dish.
This pasta serves as an efficient way to use up leftover cooked gammon while adding mushroom and corn for textural and flavor variety. It is suitable for a comforting lunch or dinner, pairing well with a light salad or steamed greens for balance.
Reserving pasta water is key to achieving the desired sauce consistency. For added flavor or heat, red chili flakes may be included, and adding fresh or sun-dried tomatoes can brighten the dish. Incorporating spinach along with crème fraîche is an option for extra vegetables.
Ingredients
- 250 g pasta
- 1 tablespoon butter
- 2 shallot finely diced
- 200 g mushrooms sliced
- 250 ml crème fraîche
- 1 teaspoon wholegrain mustard
- 2 pinch salt sea salt
- 2 pinch black pepper ground
- 30 g parmesan grated
- 250 g gammon diced, cooked
- 120 g sweetcorn
- 5 g chives chopped
Instructions
- Add 250 g Pasta to a pan of boiling water. Cook according to the packet instructions.
- Melt 1 tablespoon Butter in a large pan and add 2 Shallots and 200 g Mushrooms. Cook until softened, about 5 minutes.
- Add 250 ml Creme fraiche, 1 teaspoon Wholegrain mustard, 2 pinch Sea salt, 2 pinch Ground black pepper and about 50ml/0.25cup of the water from the pasta pan. Mix well.
- Add 30 g Parmesan and mix it in. Return to the heat for 2 minutes until the cheese has melted.
- Add 250 g Cooked gammon and 120 g Sweetcorn. Mix well heat for a further 2 minutes and add 5 g Chives. Mix again.
- Drain the pasta and add it to the pan. Mix well to coat all the pasta in the sauce.
Notes
- Reserve some pasta cooking water to thin the sauce; the starch helps create a smooth, glossy consistency.
- Add red chili flakes if you prefer a spicy kick in the sauce.
- Fresh cherry tomatoes or sun-dried tomatoes can be added on top for additional freshness and flavor.
- Include spinach with the crème fraîche to increase the vegetable content and add color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 532kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 251mg | 10% |
| Potassium | 720mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
