Creamy ham, leek & mushroom spaghetti

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Source

Ingredients

2 tsp olive oil

2 medium leeks, thinly sliced

200g chestnut mushroom, sliced

2 garlic cloves, 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

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.

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.