Creamy vegie pasta

Serves 4
Preparation time 10 mins
Cooking time 10 mins


  • 350g penne pasta
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 150g lean leg ham, sliced
  • 250g mushrooms, sliced
  • 1 bunch English spinach, thoroughly washed, drained and chopped
  • 1 red capsicum, seeded and sliced
  • 375mL can low-fat evaporated milk
  • 2 teaspoons cornflour
  • 2 tablespoons parsley, chopped
  • 50g grated Parmesan cheese


  1. Cook pasta according to packet directions and drain
  2. Saute onion and garlic in a non-stick pan with a little water until onion is soft
  3. Add ham and mushrooms and cook until mushrooms are golden brown, adding a little water if necessary
  4. Add spinach and capsicum, cooking until spinach is wilted
  5. Add milk to vegetables and heat through
  6. In a small bowl mix cornflour with a little water to a smooth paste
  7. Add to vegetable mixture
  8. Place pasta in a large serving bowl
  9. Pour over vegetable mixture, add parsley and cheese and toss well
  10. Serve immediately

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