This isn’t really a recipe, more compilation instructions but either way, it’s a little bit of something different to do with some filled pasta that takes barely any time or effort for a quick after work meal. I used a mushroom filled pasta here but you could use whichever variety you prefer – I like a pumpkin/butternut and sage affair.
1 pack Mushroom Tortelloni
1 Gammon Steak
8-10 large Mushrooms
1 tbsp Butter
1/2 tsp Garlic Paste
2 tbsp Low Fat Creme Fraiche
Sea Salt Flakes
Put the kettle on to boil ready to boil the pasta.
Cut 1 Gammon Steak into bit size pieces and add to a frying pan on a high heat with a few sprays of Frylight. Cut 8-10 large Mushrooms into thick slices while stirring the gammon around the pan every so often so it cooks evenly and doesn’t stick.
Put the now boiled water into a saucepan on a high heat and add 1 pack Mushroom Tortelloni to the pan. Keep an eye on it to ensure it doesn’t boil over while continuing to cook the gammon. Turn the heat down if needs be.
Add the sliced mushrooms to the gammon and fry until soft and a little browned.
Remove the mushrooms and gammon to a plate and put to the side.
Drain the now cooked pasta.
Tip – It cooks in about 4-5 minutes and you’ll see when it ready when it all floats to the surface and pales in colour all over.
Put the frying pan back on the heat with 1 tbsp Butter and 1/2 tsp Garlic Paste. Add the drained pasta and gently fry for a couple of minutes until the pasta browns a little on the edges. Be careful not to burn the garlic – turn the heat down if if starts to catch.
Add the gammon and mushrooms back to the pan with the pasta and stir to reheat for a minute. Add 2 tbsp Low Fat Creme Fraiche to the pan and stir to coat the pasta etc.
Season with Sea Salt Flakes to taste and serve.