Recipe

Ham, mushroom and spinach pasta parcels

Feb 27, 2013 1:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Ham, mushroom and spinach pasta parcels
  • 300 gram linguine
  • 200 gram frozen sliced green beans, thawed
  • 1 cup alfredo creamy pasta sauce
  • 2 tablespoon lemon juice
  • 250 gram packet frozen chopped spinach, thawed, drained
  • 1 tablespoon vegetable or olive oil
  • 1 small red onion, thinly sliced
  • 200 gram cap mushrooms, thinly sliced
  • 100 gram sliced leg ham, halved, thinly sliced
  • crusty bread, to serve

Method

Ham, mushroom and spinach pasta parcels
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Cut 4 x 50cm pieces of baking paper.
  • 2
    Cook pasta in a large saucepan of boiling water 8 minutes, or until almost tender. Drain, reserving 1/4 cup of cooking liquid.
  • 3
    Return pasta to pan. Add reserved cooking liquid, beans, pasta sauce, juice and spinach; toss to combine.
  • 4
    Meanwhile, heat oil in a large frying pan over moderately high heat. Add onion and mushroom; cook, stirring, 3-5 minutes, or until soft. Add to pasta mixture; stir to combine.
  • 5
    For each parcel, place a piece of baking paper on a flat surface. Spoon one-quarter of pasta mixture at centre; top with one-quarter ham.
  • 6
    Fold two opposite sides of paper together at the centre to enclose filling; fold up ends to enclose. Tie with kitchen string to secure. Place on a large baking tray. Repeat with remaining paper, pasta mixture and ham to make 4 parcels.
  • 7
    Bake parcels 10 minutes. Serve with crusty bread.

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