Ham and Mushroom Tagliatelle
Creamy Ham and Mushroom Tagliatelle is a swift and effortless pasta meal ideal for hectic weeknights! With delicate ham, earthy mushrooms, and a luxurious, silky sauce, it’s the supreme comfort dish that will entice the entire family to return for more. Prepared in under 30 minutes, this one’s a champion!
If you seek a Simple tagliatelle recipe, you should absolutely try this Ham & mushroom tagliatelle recipe!
It’s one of those incredibly straightforward recipes, with minimal hassle, that you can whip up in roughly 30 minutes.
All of the flavor derives from the ham, mushrooms, wine, and black pepper, so you don’t even require herbs and spices.
It’s a Creamy ham and mushroom pasta that’s perfect if you adore pasta but are weary of chicken and minced meat!
Why I Adore Ham and Mushroom Tagliatelle
Creamy ham and mushroom tagliatelle is splendid because:
- Ham mushroom tagliatelle is incredibly affordable, and who doesn’t enjoy a cost-effective dinner?
- Pasta with ham and mushrooms is exceptionally easy. You could prepare it even if you’ve never cooked it before.
- It’s quick. Ideal for busy evenings and the perfect date night meal for after the children have gone to sleep.
- It’s mouthwatering.
- I relish mushrooms, pasta, and creamy sauces. So, precisely, it’s my perfect meal.
- You could utilize leftover gammon or holiday ham.
Ingredients For Ham and Mushroom Tagliatelle
When I prepare this effortless ham and mushroom tagliatelle recipe, I use:
Olive Oil – Other cooking oils are acceptable too.
Red Onion
Garlic Puree – If preferred, use three cloves of crushed fresh garlic.
Closed Cup Mushrooms – Chestnut or button mushrooms are suitable too. Or combine both.
Thick Cut Cooked Ham – Aldi offers a pack of “ham trimmings,” which resembles peculiar veg or broken biscuits. It’s perfect for such dishes.
Dry White Wine
Double Cream
Ground Black Pepper – You want quite a bit of black pepper for a satisfying black pepper sauce. I advise adding, tasting, and then adding more if necessary.
Salt – Just a pinch to taste.
Tagliatelle
Parmesan – I actually don’t use parmesan, but you might wish to. Or just take it to the table with some extra black pepper and let people serve themselves.
You’ll Additionally Require
I prepare my ham and mushroom sauce in a sizable cast iron Dutch oven, although a frying pan will suffice. Any heat-resistant, non-stick skillet or dish is acceptable.
Next, you will need a spatula, cutting board, sharp knife, saucepan, and colander.
How to Prepare Ham and Mushroom Tagliatelle – Step-by-Step Guidelines
Comprehensive, user-friendly guidelines and measurements are found in the recipe card at the conclusion of this post.
Step One
Cook the tagliatelle according to package directions while you proceed with the remaining instructions.
Step Two
Heat the oil over medium flame in a non-stick, heat-resistant pan or dish.
Step Three
Add the onions and sauté for 5 minutes, stirring frequently.
Step Four
Incorporate the garlic. If you are using fresh garlic instead of puree, cook it for a few minutes before proceeding to the next step.
Step Five
Add the mushrooms and sauté for 2 minutes, stirring frequently until they begin to reduce in size.
Step Six
Incorporate the ham.
Step Seven
Pour in the wine. Scrape the bottom of the pan to ensure nothing is sticking.
Step Eight
Bring to a gentle boil.
Step Nine
Simmer, stirring frequently, for 3 minutes.
Step Ten
Pour in the cream and season generously with black pepper. I suggest adding and tasting incrementally.
Step Eleven
Add salt to your preference and bring to a gentle simmer. I typically add just a small amount.
Step Twelve
Simmer for 5-10 minutes until the ham is thoroughly heated and the sauce has thickened nicely.
Step Thirteen
Serve with the tagliatelle and sprinkle with Parmesan cheese if desired.
Suggestions
This recipe is incredibly straightforward; I genuinely have just two pieces of advice.
Firstly, do not add too much cream. It’s not a wet, saucy dish.
Secondly, avoid simmering for too long. It will continue to thicken once removed from the pan, so don’t be concerned if it appears slightly watery.
Additionally, keep in mind that much of the flavor is derived from the wine. So if you dislike it, please don’t hold me responsible. It’s almost certainly the wine that’s to blame.
Serving Ideas
I present my mushroom and ham pasta as is, directly from the pan.
I scoop it onto a base of pasta, though another option is to stir the cooked pasta into the sauce before serving. This is excellent if you desire a thorough coating.
You may bring a side salad, some garlic bread, black pepper, and Parmesan cheese to the table if you wish, but larger side dishes aren’t necessary.
A refreshing glass of Sauvignon Blanc pairs perfectly with ham and mushroom tagliatelle.
Alternatives
There are several adjustments you can make.
Omit the Wine
If you prefer not to cook with wine, substitute with chicken or vegetable stock instead. The taste will differ, but it will still be delightful.
Incorporate More Vegetables
If you wish to include more greens, I recommend either adding 150g of frozen peas with the cream and cooking until warmed or a diced zucchini with the mushrooms.
Utilize Bacon
Ham and bacon tagliatelle is scrumptious as well.
Chop some bacon (or use lardons) and sauté in the oil before adding the onions, then follow this recipe (with or without the ham) as outlined.
Opt for Different Pasta
Tagliatelle is ideal for ham and mushroom pasta. However, you could also consider spaghetti, or any other pasta you enjoy or have available in your pantry.
Remaining Portions
Leftovers can be reheated in a skillet or the microwave. Simmer until the ham is thoroughly heated.
The cream will set in the refrigerator, so you may want to add a splash of water to thin it out.
Preservation
Remove leftover ham and mushroom tagliatelle from the cooking pan and place it in a clean container on the counter until cool (do not leave out for more than 2 hours).
Cover and store in the refrigerator for up to two days.
I do not recommend freezing ham and mushroom tagliatelle.
Always discard if any of the ingredients will surpass their expiration date before you consume it again.
Frequently Asked Questions
All types. Simple closed cap or button mushrooms work wonderfully.
Yes. I enjoy mushroom and ham tagliatelle, but any pasta will be suitable.
Additional Recipes
If you appreciate this recipe for ham and mushroom tagliatelle, you might want to explore some of these pasta recipes:
Ham and Mushroom Tagliatelle
Author Name
This Luscious Ham and Mushroom Tagliatelle is an easy and flavorful dish, ideal for hectic weeknights. Featuring tender ham, savory mushrooms, and a decadent, creamy sauce, it’s a satisfying meal that can be prepared in less than 30 minutes. A household favorite that’s guaranteed to delight everyone!
- 1 Tablespoon Olive Oil
- 1/2 Red Onion (finely chopped)
- 1 Teaspoon Garlic Puree
- 250 g Closed Cup Mushrooms (sliced)
- 200 g Thick Cut Cooked Ham (coarsely chopped)
- 125 ml Dry White Wine
- 200 g Double Cream
- Suitable Dash Ground Black Pepper
- Salt (to preference)
- 350 g Tagliatelle (uncooked weight)
- Parmesan (for serving, optional)
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Prepare the tagliatelle according to the package guidelines while you contrast the subsequent instructions.
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Heat the oil in a non-stick, flameproof skillet over medium heat.
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Add the onions and sauté for 5 minutes, stirring frequently.
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Incorporate the garlic.
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Introduce the mushrooms and sauté for 2 minutes, stirring frequently.
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Mix in the ham.
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Add the wine.
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Bring to a boil.
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Simmer while stirring frequently for 3 minutes.
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Add the cream and generously season with black pepper.
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Season with salt to preference and bring to a simmer.
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Simmer for 5-10 minutes until the ham is very hot and the sauce is thick.
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Serve alongside the tagliatelle and sprinkle with Parmesan if desired.
Any nutritional details are provided merely as a general reference and may not be precise. The information is generated using an online calculator and is tailored to my ingredients. Please perform your own calculations if you require exact details.
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