Meals and Courses

Creamy Ham and Mustard Pasta

cook 20 mins
  • 375 g (12 oz) dried fusilli
  • 1 tablespoon olive oil
  • 25 g (1 oz) butter
  • 1 onion, thinly sliced
  • 25 g (1 oz) plain flour
  • 300 ml (1/2 pint) milk
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon Dijon mustard
  • 200 ml (7 fl oz) crème fraîche
  • 250 g (8 oz) smoked ham, cut into thin strips
  • 4 tablespoons chopped parsley
  • pepper
  • rocket salad, to serve (optional)
  • Bring a large saucepan of lightly salted water to the boil and cook the pasta for 10–12 minutes until just tender. Drain, return to the pan and toss with the oil.
  • Meanwhile, melt the butter in a large, heavy-based saucepan and cook the onion over a medium heat, stirring occasionally, for 5 minutes until softened. Add the flour and cook, stirring, for a few seconds. Remove from the heat and add the milk, a little at a time, blending well between each addition. Return to the heat, then bring to the boil, stirring constantly, cooking until thickened.
  • Stir in the mustards, crème fraîche, ham and parsley and heat for a further 1 minute until the sauce is piping hot but not boiling. Stir in the pasta and season with pepper.
  • Serve in warmed serving bowls with a simple rocket salad, if liked.
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