Creamy ham, leek & mushroom spaghetti

Creamy pasta needn’t be off the menu when you’re watching your weight - this one’s low-fat

Original Recipe

Ingredients

• 2 tsp olive oil
• 2 medium leeks, thinly sliced
• 200g chestnut mushroom, sliced
• 2 garlic clove, crushed
• 300g spaghetti
• 140g low-fat soft cheese (we used Philadelphia Light)
• 85g wafer-thin smoked ham, shredded
• small pack basil
• 25g grated Parmesan

Method

1. Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.

2. Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.