New recipes

Spaghetti with ham, mushroom and crème fraîche sauce recipe

Spaghetti with ham, mushroom and crème fraîche sauce recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

One Sunday evening, the family was in the mood for pasta for dinner. Dinner was strangely silent and the children had sauce up to their ears!

116 people made this

IngredientsServes: 4

  • 200g spaghetti or other pasta
  • 2 tablespoons olive oil
  • 200g fresh mushrooms, thinly sliced
  • 1 clove garlic, crushed
  • 2 tablespoons minced parsley
  • salt and ground black pepper
  • 150g dry cured ham or prosciutto, thinly sliced
  • 500ml crème fraîche
  • grated Parmesan or Gruyère cheese

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Bring a large pan of salted water to the boil, and cook the spaghetti until tender, about 10 minutes. Drain.
  2. Meanwhile, heat the olive oil in a large frying pan over medium high heat, and cook and stir the mushrooms until tender and golden, about 5 minutes. Stir in the garlic and parsley, and season with salt and pepper.
  3. Reduce the heat to low, and stir in the ham. Remove from the heat and stir in the crème fraiche. Return to cook over low heat just until warm, 1 or 2 minutes.
  4. Pour the sauce over the drained spaghetti, and serve with grated Parmesan or Gruyère cheese.

Recently viewed

Reviews & ratingsAverage global rating:(4)

Reviews in English (2)

Very quick and easy to make, all the family loved it - 4 clean plates!!I tweaked it by adding fresh lemon juice-25 Feb 2018

Great with left over ham from Christmas-29 Dec 2016


Crème fraîche recipes

Use up a pot of crème fraîche in our tasty recipes and serving ideas. Use crème fraîche to enrich sauces and stews, add to pasta or dollop onto desserts.

Crème fraîche ice cream

Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!

Salmon with greens & crème fraîche

Simple and super quick, this lovely salmon dish tastes as good as it looks

Tagliatelle with mussels & crème fraîche

A simple-but-special main course, it's meat-free and perfect for a Friday night

Butternut squash soup with chilli & crème fraîche

Come in from the cold to a warming bowl of autumnal soup

Chocolate tart with crème fraîche & raspberries

Prepare in advance for the perfect end to any meal

Strawberry crème fraîche ice cream

Only three ingredients and a doddle to make, try serving in crisp pistachio cones so they look extra special

Red potatoes with horseradish & crème fraîche

An ideal side for ham, this salad gets added kick from the horseradish and vinegar

Soused mackerel with crème fraîche & capers

James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish

Smoked salmon with beetroot & vodka crème fraîche

A hit of vodka gives this classic a new edge. Serve with a shot of vodka for full effect

Grilled salmon with chilli glaze & lime crème fraîche

Spice up your midweek meal with this fragrant Mexican recipe

Rhubarb compote with vanilla crème fraîche & pancakes

Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests

Smoked salmon with horseradish crème fraîche & beetroot

This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours

Blinis with crème fraîche, roast beef & cornichons

Beautifully bite-sized canapés to hand round at your next party - just five ingredients and ready in 15 minutes

Clementine & vodka-baked salmon with beetroot crème fraîche sauce

Divide a whole side of salmon into fillets, cover with a sticky citrus glaze, then bake for a festive dinner party crowd-pleaser

Asian cured salmon with prawns, pickled salad & dill lime crème fraîche

Make this cured salmon and prawn dish as a classy starter for a dinner party. It takes a few days of prep, but it’s well worth it for the flavour that you get

Salted caramel banana tatins with crème fraîche ice cream

Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu

Smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe

Pickle vegetables and serve with smoked salmon for a fabulous festive starter. Keep the leftover veg in the fridge to have with cold cuts over Christmas

Summer-in-winter chicken

Pining for summer? This simply seasoned chicken fried with beautiful, ripe, cherry tomatoes in a creamy sauce is guaranteed to hit the spot. Add a dollop of pesto for an extra layer of nutty flavours

No-bake chocolate tart

You can make this indulgent chocolate tart up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day

Bacon & mushroom pasta

A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes


Ingredients

  • 300g spaghetti
  • 1 tbsp olive oil
  • 500g pack turkey thigh mince
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 150ml white wine
  • 300ml half-fat crème fraîche
  • 2 tbsp wholegrain mustard
  • handful tarragon, leaves roughly chopped, plus extra to serve
  • 1 lemon, zested and juiced

Each serving contains

Energy

Saturates

Sugars

of the reference intake
Carbohydrate 65.2g Protein 41.9g Fibre 3g


Garlic Mushroom Pasta

  • shellfish-free
  • low-fat
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • no-oil-added
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 348
  • Fat 5.1 g (7.9%)
  • Saturated 2.6 g (12.9%)
  • Carbs 58.1 g (19.4%)
  • Fiber 3.5 g (13.9%)
  • Sugars 4.3 g
  • Protein 18.0 g (36.0%)
  • Sodium 205.5 mg (8.6%)

Ingredients

Instructions

Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with 1/2 a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.

Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

Recipe Notes

Excerpted 5 INGREDIENTS: Quick and Easy Food by Jamie Oliver. Copyright © 2017 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.


Instructions

Put the crème fraîche, garlic, egg yolks and Parmesan in a large bowl and set it over a pan of simmering water making sure the water does not touch the base of the bowl. Whisk vigorously with a balloon whisk until the mixture is the consistency of runny honey it should be thick enough to coat the back of a spoon. Check the seasoning, then put to one side.

Put the tagliatelle and asparagus in a large pan of boiling salted water and cook for 3 minutes or until the pasta is al dente. Drain and toss with the crème fraîche and Parmesan sauce. Serve with plenty of black pepper and more Parmesan on top.


Ingredients

  • 4 large potatoes
  • 150 grams mushrooms
  • 6 slices of raw ham (such as serrano or prosciutto ham)
  • A few sprigs of fresh thyme
  • Pepper and salt
  • Olive oil
  • 4 tablespoons of crème fraîche or sour cream


&uarr click on the photo to enlarge

Kitchen equipment

  • Oven
  • Paper towels
  • Tinfoil
  • Mushroom brush (or use paper towels)
  • Teaspoon
  • Baking sheet or oven dish

View the original recipe via:
https://ohmydish.com/recipe/jacket-potato-with-mushrooms

Preparation – 45 minutes

Heat the oven at 200 Celsius/400 Fahrenheit.

Wash and clean the potatoes, remove excess water with paper towels and wrap them up individually in aluminium foil.

Bake the potatoes in the oven for approximately 45 minutes. The exact cooking time will depend on the size of the potatoes. You can use a fork to pierce the skin and check if they are fully cooked.

Meanwhile, clean the mushrooms with a mushroom brush or paper towels. Cut them into small pieces. Cut the slices of ham into thin strips and heat a little olive oil in a medium-sized frying pan.

Cook the mushrooms together with the thyme at a high temperature until they turn a delicious golden-brown colour. Add the strips of ham and cook everything a little longer. Remove the thyme sprigs and adjust the flavour of the dish with pepper.

Jacket potato with mushrooms

Finish the jacket potato with mushrooms – 15 minutes

Take the potatoes out of the aluminium foil and cut off the ends. Use a small (tea)spoon to remove the inside of the potato. Season this part of the potato with pepper and a little salt. Do not use too much salt, because the ham already flavours the dish with its salt.

Divide the fried mushrooms and ham over the potatoes and put them on a baking sheet or in an oven dish.

Bake the jacket potatoes for another 10 minutes in the oven, or until the ham is crispy and the potatoes have heated up again. Serve immediately with a tablespoon of crème fraîche or sour cream. Enjoy!


Chicken Spiedini

This chicken spiedini recipe will serve up to four people. Therefore, purchase about 2 pounds of skinless boneless chicken breasts. Adjust recipe as needed when preparing a dish for more than 4 people.

Other ingredients include: freshly grated parmesan cheese, plain breadcrumbs, fresh Italian parsley, lemon zest from 1 lemon, minced garlic, extra-virgin olive oil, and butter.

This recipe uses 12″ wooden bamboo skewers. Although, these skewers are 12 inches only half of the skewer will be used. Once the chicken is assembled on the skewer then cut off excess skewer and discard.

Prepare Breadcrumbs

This recipe uses plain breadcrumbs but if you have Italian breadcrumbs on hand that will work fine too but it’s not necessary.

Using a microplane grate parmesan cheese and zest lemon. Chop parsley and either chop garlic or press with a garlic press.

Combine cheese, lemon zest, bread crumbs, parsley and garlic in a shallow pan. Mix well and set aside.

Seasoned Breadcrumbs

Prepare Chicken

To avoid any salmonella issues remove chicken from store bought package, place in a gallon plastic bag and seal making sure air has been expelled from bag. Please be sure to wash hands after handling raw chicken.

Using a meat mallet, gently pound chicken in the baggie to nearly 1/4 to 1/2 inch thickness. Then remove chicken from bag and cut into 1 1/2 inch width strips making 12 pieces. By using a meat mallet this process will tenderize the chicken and also make for an even bake.

In a shallow bowl add olive oil. Over medium heat melt butter and add to shallow bowl of olive oil.

Taking one chicken strip at a time dip in butter/oil mixture then dip into bread crumbs making sure to coat chicken evenly on all sides. Gently roll 3 chicken strips individually into a ball, prick with skewer and set aside. Cut off excess kabob so chicken will fit in the baking pan. It’s best to use a baking pan where the spiedini fits snugly without touching and without any extra space. I use a rectangle baker like this.


Spaghetti Carbonara

Bring a large saucepan of salted water to a boil overa high heat. Add the spaghetti and cook according topackage instructions until al dente.

Beat the eggs and season with freshly ground blackpepper then set aside.

Crush the garlic cloves. Heat a large pan over amedium heat and add the butter. As soon as it hasmelted, add the diced bacon pieces.

Cook the bacon pieces for five minutes, stirringoften, until they are golden and crisp. Turn the heatto low.

When the spaghetti is ready, lift from the water witha fork or tongs and put into the frying pan with thediced bacon pieces. Retain the pasta water.

Mix most of the Parmesan in with the eggs, reservinga small handful.

Remove the pan of spaghetti and bacon from theheat. Quickly pour in the egg and Parmesan mixtureand use the tongs or a long fork to turn the spaghettiso it&rsquos coated. The egg and Parmesan mixture shouldthicken but not scramble.

Add some extra pasta cooking water to keep it saucy,several tablespoons should do it. Season with a littlesalt, if needed.

Serve immediately and scatter with the remainingParmesan and some fresh parsley and a grind ofblack pepper.

DID YOU KNOW?

The Carbonara recipethat we know today wasrecorded in &ldquoThe Ladyin the Kitchen&rdquo by FelixDessì from 1955, witheggs, garlic, pepper,Parmigiano and pancettafirst appearing in theingredients list.


Chicken with creamy mushroom sauce – Recipe

This Chicken with creamy mushroom sauce has a real depth of flavour that makes a special meal of simply cooked chicken.

Ingredients

2 tbsp unsalted butter
3 tbsp olive oil
350g/12oz chestnut mushrooms, thinly sliced
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tbsp fresh thyme leaves
1 tsp ground coriander
1 tsp ground cumin
100ml/3½fl oz dry white wine
300ml/10fl oz chicken stock
150ml/¼ pint double cream
100g/3½oz crème fraîche
1 tbsp Dijon mustard
small handful fresh flatleaf parsley leaves, finely chopped
small handful fresh tarragon leaves, finely chopped
4 chicken breasts, skin on
sea salt and black pepper
cooked white rice, to serve
tenderstem broccoli, to serve


15 Burgers to Drool Over For 4th Of July And Beyond

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


Watch the video: Spaghetti in Tomato sauce. Red Sauce spaghetti Pasta. Flavours Of Food (July 2022).


Comments:

  1. Torrance

    I can suggest you visit the site, on which there is a lot of information on this issue.

  2. Ruaidhri

    Him that he knows.

  3. Kilkis

    what in result?

  4. Mette

    I think you are wrong. Write to me in PM, we will handle it.



Write a message