Leek & Ham Farfalle with Creamy Chive Sauce

Leek & Ham Farfalle with Creamy Chive & Roasted Garlic Sauce

Serves 4
20 minutes
1 leek
500 g farfalle or large shell pasta
200 g. button mushrooms
2 tbsp Parsley Stir-In Paste
2 tbsp Roasted Garlic Stir-In Paste
1 1/2 cups vegetable or chicken stock
250 ml lite sour cream
1 egg, whisked lightly
250 g. leg ham, diced
2 tbsp Lightly Dried Chives
Salt and freshly ground pepper
50 g. shaved parmesan

Trim coarse green tops and root end from the leek, cut lengthways in half and rinse well. Drain and slice. Set aside.


Bring a pot of salted water to boil and cook the pasta as directed on the packet.


Heat 1-2 tablespoons olive oil in a heavy based fry pan and saute the leek and mushrooms for 3- 4 minutes until softened. Stir in parsley, garlic and stock and simmer for 2 minutes.


Add the sour cream to the sauce and stir through, simmering for 1-2 minutes until creamy. Add diced ham and heat through, and then remove the pan from the heat and stir in the whisked egg.


Drain the pasta and stir it through the sauce, adding the chives and seasoning to taste.


Serve in pasta bowls with Parmesan sprinkled over, or served separately.    

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