Creamy Ham, Leek and Mushroom Spaghetti
proves that those mouth-watering creamy pasta dishes needn't be on the 'forbidden' menu list when you're watching your weight - by using a low-fat soft cheese like Philadelphia Light, this tasty recipe works out at 384 kcalories (21g protein, 53g carbohydrate, 11g fat, 8g fibre) per serving.
How to make Creamy Ham, Leek and Mushroom Spaghetti:
In preparation, wash and thinly slice the leeks, thinly slice the mushrooms, peel and crush (mince) the garlic and roughly shred the ham.
Heat the oil in a large saucepan, stir in the sliced leeks along with 2 tablespoons of water, a pinch of salt and a couple of twists of freshly ground black pepper. Cover the pan and cook for 5-6 minutes over a medium heat until the leeks have softened. Add the crushed garlic and sliced mushrooms, then cook for a further 3-4 minutes.
Meanwhile, cook the spaghetti according to the instructions on the pack (usually about 5-7 minutes in boiling, salted water), then drain, reserving a little of the cooking liquid. Stir the soft cheese into the leek and mushroom mixture in the pan and add a little of the reserved pasta liquid to create a sauce-like consistency. Stir in the ham, the Parmesan cheese and the basil leaves, then toss in the spaghetti and mix well. Serve hot with a glass of dry, white wine.
Little-known fact... if you break your spaghetti in two before adding it to the water, the resulting liquid will taste stronger so will flavour your sauce more.