This healthier pasta recipe uses low-fat soft cheese to create a creamy sauce to coat the spaghetti
Prep:15 mins
Serves 4
2 tsp olive oil2 medium leeks, thinly sliced200g chestnut mushroom, sliced2 garlic cloves, crushed300g spaghetti140g low-fat soft cheese85g wafer-thin smoked ham, shreddedsmall pack basil25g grated parmesan
STEP 1Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.STEP 2Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.
