John Myers
Mini Farfalle in Mushroom and Ham Sauce
The perfect mini farfalle in mushroom and ham sauce recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 400 g Mushrooms, brown or white
- 1/2 bunch each of parsley and basil
- 300 g Mini Farfalle
- Salt
- 2 tbsp Oil
- 50 g Lean ham cubes
- Pepper
- 400 ml Vegetable broth
- 100 g Cream for cooking, alternatively: condensed milk 7.5% fat
- 1 tbsp Light sauce thickener
- 1 pinch Sugar
- Peel and finely chop the onion. Clean the mushrooms and cut them into slices. Wash the herbs, shake dry and cut finely. Cook the pasta according to the instructions on the packet.
- Heat the oil in a pan and leave the diced ham in it, remove. Fry the mushrooms in the frying oil, add the onions, sauté and season. Deglaze with broth and cream to boil. Add half of the ham cubes and bring to the boil. Thicken the sauce and season to taste, mix in the prepared herbs.
- Arrange the pasta with sauce and serve sprinkled with the rest of the ham.
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