Creamy vegie pasta

Creamy vegie pasta

ServesServes 4
Preparation time Preparation time 10 mins
Cooking timeCooking 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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