If you have ever come home with no desire to complicate things in the kitchen but dreaming of a comforting dish, this recipe is for you. This pasta with mushrooms and ham is just for those moments: few ingredients, all from the supermarket, a couple of well-thought-out tricks, and a creamy result without the need to add cream.
Forget about cleaning fresh mushrooms for hours; today we are going to make the most of a frozen stir-fry mix to achieve a restaurant-worthy result.
It is a recipe from the tips and tweaks series, designed to get straight to the point and solve your meal in minutes, without sacrificing the flavor or texture of good Italian-style pasta.
Let’s get started!
Watch the video with all the steps
Below you can watch the video with all the steps to prepare pasta with mushrooms and ham in the easiest way.
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Ingredients (For 2-3 people)
- 250 g fresh egg tagliatelle
- 450 g mushroom stir-fry mix (frozen)
- 90 g diced serrano ham
- 25 g butter
- 1 garlic clove
- Fresh chopped parsley
- Dry white wine
- Milk
- Grated Parmesan cheese
- Black pepper and salt
- Extra virgin olive oil
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
Tips and tweaks to make it perfect
Don’t dry out the ham
The ham only needs heat. If you cook it too much, it loses juiciness and flavor.
Milk is the key
A little milk, well integrated with the Parmesan, achieves a creamy texture without resorting to cream.
Everything from the supermarket
You don’t need rare or expensive ingredients. Done right, even with frozen mushrooms, the result is spectacular.
How to prepare the pasta with mushrooms and ham
Sauté the mushrooms correctly
Heat a large pan with a little butter and extra virgin olive oil. Add the whole garlic clove and the frozen mushrooms directly, without thawing. Cook them over medium heat until they release all their water.
Taste and adjust the salt
When the mushrooms start to run out of liquid, taste them. This is the important trick: they often come without salt, so adjust it now. When they are ready, remove the garlic and discard it.
Add the ham and wine
Incorporate the diced ham and give them just a quick burst of heat. We don’t want them to dry out. Add a small splash of dry white wine and let the alcohol evaporate completely.
The creamy touch without cream
When it no longer smells like alcohol, add a little milk. This small gesture provides a lactic touch that, together with the Parmesan, makes the sauce creamy without the need for cream.
Pasta, cooking water, and final union
Cook the tagliatelle in plenty of salted water. When they are almost ready, transfer them directly to the pan with the sauce. Add a ladle of cooking water and mix everything together so the pasta finishes cooking there.
Parmesan, parsley, and pepper
Turn off the heat and add grated Parmesan, chopped parsley, and black pepper. Give it one last stir to integrate the sauce well.
Frequently Asked Questions
Can fresh mushrooms be used instead of frozen ones?
Yes, you can use fresh mushrooms without any problem. In that case, they will release less water and the sautéing will be faster.
Why is cream not used in this recipe?
The creaminess is achieved with a little milk, Parmesan, and pasta cooking water, keeping the result lighter.
What type of pasta works best?
Fresh tagliatelle are ideal, but you can also use fettuccine or similar long pasta.
Can it be prepared in advance?
It is best to eat it freshly made to enjoy its creamy texture.
Is it necessary to thaw the mushrooms beforehand?
No, you can use them directly from the freezer to the pan. Just make sure to follow the trick of letting all the water evaporate before continuing with the rest of the steps.
What white wine should I use?
Always use a good quality wine, one that you would drink with the meal. A dry white like Rueda or a Chardonnay goes perfectly with this dish.
Other recipes you might be interested in
- Bolognese Lasagna: the eternal classic of Italian cuisine.
- Pasta with broccoli: a quick, healthy option with a lot of character.
- Pasta alla boscaiola: One of the most comforting creamy pastas.
Let’s eat!
I hope you enjoy this pasta with mushrooms and ham as much as I do. It is the definitive proof that you don’t need to spend hours in the kitchen to eat like a true Italian.
If you liked it, don’t forget to subscribe to my YouTube channel and follow me on Instagram. Leave me a comment telling me how it turned out!
Enjoy your meal!
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The card
Pasta with mushrooms and ham
Ingredients
- 250 g fresh egg tagliatelle
- 450 g frozen sautéed mushrooms
- 90 g diced ham
- 25 g butter
- 1 garlic clove
- chopped parsley
- dry white wine
- milk
- grated Parmesan
- black pepper
- salt
- extra virgin olive oil
Instructions
- Heat a large skillet with butter and a drizzle of extra virgin olive oil
- Add the whole garlic clove and the frozen mushrooms without thawing them
- Cook over medium heat until the mushrooms release all their water
- Taste the mushrooms and adjust the salt if necessary
- When the liquid has reduced, remove and discard the garlic
- Add the diced ham and just give it a quick heat
- Incorporate a small splash of dry white wine and let the alcohol evaporate
- Add a little milk to provide creaminess
- Cook the tagliatelle in plenty of salted water
- Transfer the pasta while almost al dente directly to the skillet
- Add a ladle of the cooking water and mix well
- Turn off the heat and add grated Parmesan, chopped parsley, and black pepper
- Mix everything until the sauce is well emulsified
- Serve immediately with more Parmesan and pepper to taste
Notes
Milk and Parmesan provide creaminess without the need for heavy cream
The ham should not be overcooked so it doesn’t get dry
Frozen mushrooms work perfectly if you let them release all their water
Video
