Creamy mushroom and ham pasta is a simple Italian pasta dish filled with tender mushrooms, savory ham, and a smooth, creamy sauce that coats every bite. Ready in 20 minutes and perfect for a cozy weeknight family dinner!
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Over the years, I’ve made many Italian-style lunches for my family, and pasta with simple ingredients is always a favorite. I was first introduced to this mushroom and ham pasta by my sister-in-law quite a few years ago. It’s fast, delicious, and perfect when you have leftover cooked ham in the fridge.
If you enjoy this flavor combination, you might also like my mushroom and ham cannelloni. You can try creamy tomato pasta for another easy meal, creamy mushroom pasta for extra mushroom flavor, and pasta boscaiola when you’re craving something a little richer.
Why I Love This Recipe
- It’s comforting and creamy, with a ham and mushroom sauce that’s rich without being heavy.
- Quick to make and perfect when you don’t want something complicated for dinner.
Ingredient Notes
- Olive oil: Used to sauté the mushrooms and herbs and add extra flavour to the sauce.
- Mushrooms:Â I like to use button mushrooms as they are widely available and as they cook down and release their juices, giving the sauce a deep, earthy flavor.
- Parsley (fresh or dried):Â Adds colour and a bit of freshness to the sauce.
- Dried oregano:Â Gives an earthy Italian flavour that pairs well with mushrooms.
- Salt:Â Enhances the flavours as everything cooks together.
- Water:Â Softens the mushrooms and helps create the base of the sauce before adding cream.
- Ham:Â Adds savory flavour and makes the pasta more filling. A great way to use leftover cooked ham.
- Heavy cream:Â Gives the sauce a rich, silky texture and thickens naturally as it cooks.
- Flour:Â Thickens the sauce lightly so it clings to the pasta.
- Short pasta:Â Any short pasta works, but I love how rigatoni holds the ham and mushroom sauce, giving you a creamy bite in every forkful.
How to Make Mushroom and Ham Pasta
Start by heating the olive oil in a large frying pan. Add the mushrooms, parsley, oregano, salt and a splash of water. Let them cook on medium heat, almost covered, until the mushrooms are soft and the water has mostly evaporated. Stir occasionally so nothing sticks to the bottom of the pan.
While the mushrooms are cooking, boil the pasta in salted water until al dente. Drain then set it aside.
Once the mushrooms are ready, add the chopped ham and stir to combine. Pour in the heavy cream and sprinkle in the flour. Cook everything on medium-high heat, stirring often, until the ham and mushroom cream pasta sauce thickens into a smooth, creamy consistency.
Add the cooked pasta to the pan and toss gently until it’s well coated. Serve this quick and delicious pasta dish immediately, Buon Appetito!
Recipe tips
- Cook the mushrooms until the water has almost evaporated. This concentrates their flavour and helps keep the sauce from turning watery.
- Reserve a little pasta water before draining. If the sauce becomes too thick, add a spoonful at a time until it loosens.
- Toss the pasta gently so the sauce coats evenly without breaking the mushrooms.
- Garnish with freshly grated parmesan and a little chopped fresh parsley before serving for extra flavour and colour.
- Serve right away, while the sauce is silky and the ham and mushroom pasta is warm.
Variations
- Add freshly cracked black pepper before serving for a little extra flavour.
- Stir in a clove of fresh garlic during the last couple of minutes of cooking the mushrooms.
- Add a handful of peas for colour and sweetness, especially in the spring.
- Deglaze the pan with a splash of white wine after cooking the mushrooms to deepen the flavour of the sauce.
Creamy, flavorful, and ready in minutes, this mushroom and ham pasta is comfort food at its best. If you try it, let me know how it turned out — I’d love to hear from you! Buon Appetito!
- 2 tablespoons olive oil
- 1¼ cups chopped mushrooms
- 1 teaspoon dried parsley or 3 or 4 sprigs fresh
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ cup water
- 1 cup chopped ham
- 1 cup heavy cream
- 1 tablespoon flour
- 3 cups cooked short pasta (1½ – 2 cups dry)
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In a large frying pan add the olive oil, mushrooms, parsley, oregano, salt and water, cook almost covered on medium heat, stirring occasionally until mushrooms are cooked and water has almost evaporated.(about 10-15 minutes).
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While mushrooms are cooking boil and cook pasta al dente. Once the mushrooms are cooked add the ham gently mix together.
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Add the cream and flour and cook on medium high heat, stirring constantly until thickens, add pasta, toss gently and serve immediately with freshly grated parmesan cheese if desired. Enjoy!
Calories: 551kcal | Carbohydrates: 42g | Protein: 16g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 103mg | Sodium: 739mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Recipe FAQ’s
Use your favourite fresh mushrooms. Cremini, button or baby bella mushrooms all work well in this recipe.
Short pasta shapes like rigatoni, penne or fusilli are great choices because they hold the sauce and mix well with the mushrooms and ham.
Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools, so you may want to add a splash of milk or water when reheating to loosen it. This pasta isn’t ideal for freezing as the creamy sauce can separate once thawed.
Reheat gently on the stove or in the microwave with a little milk or water to bring the sauce back to a creamy consistency. Stir often so it warms evenly.
Updated from March 10, 2014.
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