INGREDIENTS
- 770g cooked pasta
- 300g button mushrooms, sliced
- 250g lean ham, chopped
- 15g (3 tsp) butter light – 20% fat
- 20g (1 1/2 tbsp) flour
- 300 ml (1 1/2 cup) low-fat milk
- Salt & black pepper
- Make a white sauce by melting the margarine in a pot, add the flour and mix to form a smooth paste. Add the milk and heat until thickened.
- Place pasta in a pot of lightly salted water and cook until al dente. Drain and set aside.
- Sauté ham and mushrooms in a non-stick saucepan.
- Add the white sauce and mix to combine.
- Season with salt and black pepper.
- Add the sauce to the pasta and mix to combine.