Winter pasta salad

Name: Winter pasta salad
Total time: 30 min
Yield: 6 to 8
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

Serves 6 to 8

Cooks In30 minutes

DifficultyNot too tricky

Jamie Magazine Aussie Christmas Christmas Leftovers Turkey Mains

Nutrition per serving

Calories 481 24%
Fat 13g 19%
Saturates 4.8g 24%
Sugars 3.5g 4%
Protein 29.8g 60%
Carbs 59.1g 23%

Of an adult's reference intake

Jamie Magazine

By Georgina Hayden

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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

By Georgina Hayden

Tap For Ingredients

Method

Peel and finely slice the garlic, pick the thyme leaves, and clean and tear up the mushrooms. Shred up the leftover ham or turkey.
Cook the pasta in a pan of boiling salted water according to the packet.
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.
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.
Stir in the spinach, add a good grating of Parmesan, squeeze in the lemon juice, then season to taste before serving.