Approx 400 calories per portion
280g Corkscrew Pasta
1 Small Onion - chopped
225g Chestnut Mushrooms - sliced
50g Parmesan Cheese -
grated, plus extra for serving
280g Frozen Peas
225g Good quality Ham - cut into strips
1 Tablsp Cornflour
2 Teasps Olive Oil
360mls 1% Milk
2 Tablsp Low fat Creme Fraiche
1 - 2 Tablsp Chopped Flat Leaf Parsley
Cook the pasta according to packet instructions and 2 minutes before the end of the cooking time add the peas, drain.
Heat the oil in a large frypan or saucepan and add the onions, cook until soft but not brown.
Add the sliced mushrooms and cook until soft.
Set aside the onion and mushroom mix.
Whisk the cornflour into the milk and add to the same pan, whisk lightly until thickening and then add in the creme fraiche, grated parmesan and salt and pepper to taste.
Add the strips of ham, the onion/mushroom mix, pasta and peas, toss well together.
Serve with a little chopped parsley and grated parmesan.