Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, spaghetti with a 10-minute hot and tangy mushroom and ham sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Spaghetti with a 10-minute hot and tangy mushroom and ham sauce is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Spaghetti with a 10-minute hot and tangy mushroom and ham sauce is something which I have loved my entire life.
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. Cook spaghetti according to package directions.
To begin with this particular recipe, we must first prepare a few components. You can have spaghetti with a 10-minute hot and tangy mushroom and ham sauce using 6 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Spaghetti with a 10-minute hot and tangy mushroom and ham sauce:
- Prepare Chilli infused olive oil (or normal oil + 1 tsp chilli flakes)
- Prepare 1 pot natural yoghurt
- Make ready 100 gr parmesan cheese
- Make ready 1 large handful rocket
- Take 1 bunch spring garlics (or 1 small onion + 1 clove garlic)
- Get 8 mushrooms
Drain pasta and toss with mushrooms, parsley and pepper. If pasta is too dry, add a little of the reserved pasta water. In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil.
Instructions to make Spaghetti with a 10-minute hot and tangy mushroom and ham sauce:
- 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
- Add the chopped garlics and fry gently over a low heat. When the water is boiling in the other pan, add the pasta
- Wash and slice.the mushrooms and add to the pan. Stir well and turn the heat up a little
- Chop up the ham and when the mushrooms are starting to brown. add the ham to the pan. Stir well again.
- Wash and chop the rocket and add also. Cook while stirring for a few minutes while the rocket leaves soften
- Grate the cheese. Turn the heat off and add the cheese to the pan. Stir while it melts naturally from the hot ingredients
- When the cheese had melted, turn the heat on again
- And add the yoghurt. Stir and leave to warm over a low gentle heat
- When it is warm
- Drain the pasta and add a little of the water to the sauce - just a large spoonful
- Put the drained spaghetti into an oven dish and add the sauce
- Mix well amd put in the heated oven for 5 mins
- Serve and enjoy!! 🍷🍷
Add the pasta, reserved cooking water, and cheese to the skillet. Add the parsley and toss to combine. Serve in shallow bowls with more cheese for serving. Ham Tetrazzini is rich, creamy, and cheesy with lots of cubed ham and a few mushrooms and peas. This is an easy, filling family meal that is great for using up leftover Thanksgiving or Easter ham.
So that’s going to wrap this up for this special food spaghetti with a 10-minute hot and tangy mushroom and ham sauce recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
