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Ham, Leek and Mushroom Fusilli

July 23, 2013


The problem with living an active lifestyle is that I get injured every so often.  My latest injury was pull in my hamstring.  There was no way I was going to be able to stand up for a long time to cook dinner so I needed to cook something quick.  Pasta is the perfect foundation for a  main meal to keep you full for a long time when you do not have the time to be spending hours in the kitchen.  No sauce needs to be made with this pasta all you need is vegetables and light cream cheese.

This recipe was adapted from Good Housekeeping Magazine (September 2012).

Ham leek mushroom fusilli


300g fusilli, 1 tbsp vegetable oil, 1 large leek (finely sliced), 2 garlic cloves (finely chopped), 250g mushrooms (finely chopped), 150g ham (finely chopped), 170g light cream cheese.


1. Start cooking the pasta in lightly salted boiled water.
2. Heat the oil in the pan.
3. Fry the leeks, garlic, mushrooms and ham.
4. When the leeks and mushrooms are soft remove from the heat.
5. When the pasta has cooked drain then return back into the saucepan.
6. While still hot mix in the vegetables and cream cheese before dividing onto serving plates.


From → Main Meals

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