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  • 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
  1. 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.
  2. Place pasta in a pot of lightly salted water and cook until al dente. Drain and set aside.
  3. Sauté ham and mushrooms in a non-stick saucepan.
  4. Add the white sauce and mix to combine.
  5. Season with salt and black pepper.
  6. Add the sauce to the pasta and mix to combine.
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