Spaghetti with Creamy Ham Sauce

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 6

INGREDIENTS

500 g spaghetti
Olive or Canola oil spray
1 onion, finely chopped
150 g button mushrooms, quartered
1 tsp garlic, minced
1 Tbsp cornflour
375mL can CARNATION Light & Creamy Evaporated Milk
200 g lean ham, sliced, cut into strips
1 Tbsp fresh parsley, chopped
freshly ground black pepper, to taste

METHOD

1. Cook pasta according to directions on pack, drain.
2. Spray a frying pan or wok with oil and heat.  Add the onion and mushrooms and cook over medium heat for 3 minutes or until soft.  Add garlic and cook for 1 minute.
3. Put the cornflour into a small bowl and gradually add 1/4 cup CARNATION Light & Creamy Evaporated Milk, stirring until smooth.  Add the remaining CARNATION Light & Creamy Evaporated Milk to the pan then gradually add the cornflour mixture, stirring constantly.  Keep stirring until the sauce boils and thickens.  Stir in ham and parsley, season to taste.
4. When the pasta is al dente, drain and return to the saucepan.  Add the sauce and toss through the pasta. 

HINTS

Serve with a green side salad.

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