Ingredients
500g spaghetti
olive or canola oil
1 onion
finely chopped
150g button mushrooms
quartered
1 tbsp garlic
minced
1 tbsp cornflour
375ml CARNATION Light & Creamy Evaporated Milk
200g lean ham
cut into strips
1 tbsp fresh parsley
chopped
freshly ground black pepper
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 Frying pan or wok
- 1 Saucepan
- 1 Small bowl
Instructions
- Cook pasta according to directions on pack, drain.
- Spray a frying pan or wok with oil and heat.
- Add the onion and mushrooms and cook over medium heat for 3 minutes or until soft.
- Add garlic and cook for 1 minute.
- Put the cornflour into a small bowl and gradually add 1/4 cup CARNATION Light & Creamy Evaporated Milk, stirring until smooth.
- Add the remaining CARNATION Light & Creamy Evaporated Milk to the pan then gradually add the cornflour mixture, stirring constantly. Keep stirring until the sauce boils and thickens.
- Stir in ham and parsley, season to taste.
- When the pasta is al dente, drain and return to the saucepan.
- Add the sauce and toss through the pasta.
