5 Christmas Eve dinner ideas 
12 delicious Christmas desserts 
How can we make vending machines healthier? 
It’s time to ban the sale of energy drinks to children 
Jimmy’s Friday Night Feast builds 
Jamieâs Christmas Panettone Bread and Butter Pudding 
Veggie Bhaji Burger 
Perfect roast ham: Jamie Oliver 
Jamie Oliver’s Top 5 Kitchen Products 
Mega meatball sub: Jamie Oliver 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Cookery School
Winter pasta salad
Winter pasta salad
Serves 6 to 8
Cooks In30 minutes
DifficultyNot too tricky
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
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.
Comments