Ribbon pasta in ham and cream sauce

Ingredients for 6 servings:

• 600 g pasta, wide
• 400 g cooked ham
• 500 g mushrooms
• 2 bell peppers
• 1 tbsp oil (e.g. rapeseed oil)
• 125 ml cream
• 125 ml milk (1.5% fat)
• 1 tbsp broth, granulated
• 1 tbsp herbs, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in salted water according to the package instructions until al dente and drain. Dice the cooked ham. Wash and slice the mushrooms. Trim and dice the bell peppers. Heat the oil in a pan and fry the mushrooms briefly. Then add the diced bell peppers and fry briefly. Add the cream and milk and bring to a boil. Add the diced ham to the sauce, then season with the stock and fresh herbs. Add the pasta to the pan, stir, and let stand briefly, covered. Serve hot.