Healthy living

Creamy vegetable pasta

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4


  • 350g penne pasta
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 150g lean leg ham, sliced
  • 250g mushrooms, sliced
  • 1 bunch English spinach, thoroughly washed, drained and chopped
  • 1 red capsicum, seeded and sliced
  • 375mL can low-fat evaporated milk
  • 2 teaspoons cornflour
  • 2 tablespoons parsley, chopped
  • 50g grated Parmesan cheese


1. Cook pasta according to packet directions and drain.

Sauté onion and garlic in a non-stick pan with a little water until onion is soft.

Add ham and mushrooms and cook until mushrooms are golden brown, adding a little water if necessary.

Add spinach and capsicum, cooking until spinach is wilted. Add milk to vegetables and heat through.

In a small bowl mix cornflour with a little water to a smooth paste. Add to vegetable mixture.

Place pasta in a large serving bowl. Pour over vegetable mixture, add parsley and cheese and toss well. Serve immediately.


For a vegetarian meal, substitute extra mushrooms for ham.


  • Serve with a green salad.
  • 10 serves of vegetables in this recipe

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