Jamie Oliver

Winter pasta salad

Winter pasta salad

Serves 6 to 8
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    481
    24%
  • Fat
    13g
    19%
  • Saturates
    4.8g
    24%
  • Protein
    29.8g
    66%
  • Carbs
    59.1g
    23%
  • Sugars
    3.5g
    4%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Georgina Hayden

Save money on a subscription to Jamie Magazine!

Tap For Method

Ingredients

  • 2 cloves of garlic
  • a few sprigs of fresh thyme
  • 300 g wild mushrooms
  • 300 g leftover cooked higher-welfare ham or turkey
  • 500 g short pasta
  • olive oil
  • 3 tablespoons crème fraîche
  • 200 g baby spinach
  • Parmesan cheese
  • 1 lemon
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Georgina Hayden

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Peel and finely slice the garlic, pick the thyme leaves, and clean and tear up the mushrooms. Shred up the leftover ham or turkey.
  2. Cook the pasta in a pan of boiling salted water according to the packet.
  3. Heat a little oil in a large pan, add the garlic and cook for 1 minute, until golden. Add the thyme, mushrooms, sea salt and black pepper and fry for 5 to 8 minutes.
  4. Stir in the ham or turkey, and continue to cook for 5 minutes, so everything gets some colour. Stir in the crème fraîche and remove the pan from the heat. Drain the pasta once cooked – saving a mugful of the cooking water – and let it cool slightly. Toss the pasta with a little oil, then stir into the sauce. Add a little cooking water to loosen, if needed.
  5. Stir in the spinach, add a good grating of Parmesan, squeeze in the lemon juice, then season to taste before serving.

Tip

View Comments
Nutrition per serving
  • Calories
    481
    24%
  • Fat
    13g
    19%
  • Saturates
    4.8g
    24%
  • Protein
    29.8g
    66%
  • Carbs
    59.1g
    23%
  • Sugars
    3.5g
    4%

Of an adult's reference intake