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Winter Pasta Salad

Winter pasta salad

Winter Pasta Salad

30 mins
Not Too Tricky

serves 6 to 8

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgina Hayden

Ingredients

2 cloves of garlic

a few sprigs of fresh thyme

300g wild mushrooms

300g leftover cooked higher-welfare ham or turkey

500g short pasta

olive oil

3 tablespoons crème fraîche

200g baby spinach

Parmesan cheese

1 lemon

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.

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