CREAMY HAM, MUSHROOM AND CHEESE PASTA

CREAMY HAM, MUSHROOM AND CHEESE PASTA image

Yield 6 people

Number Of Ingredients 15

2 1/2 Cup butternut squash, peeled and cubed
250 Gram whole wheat fusilli pasta, dry
1/2 medium onion, diced
2 Clove garlic, minced
227 Gram cremini mushrooms, sliced
3 Cup baby spinach, coarsely chopped
2/3 Cup cooked ham, diced
3 Tablespoon butter, divided
2 Tablespoon whole wheat flour
1 Tablespoon grainy mustard
2 Cup shredded aged white cheddar
1 Cup 1% milk
salt & pepper to taste
200 Gram goat cheese, crumbled
chopped parsley, for garnish

Steps:

1.Add 2 to 3 inches of water to a pot that fits a steamer basket, place the cubed butternut squash in the steamer basket, and bring the water to a boil. Reduce heat to medium, and cook squash until fork tender (10 to 15 minutes). 2.While the squash steams, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, as per package instructions. Drain when complete. Time it to finish just after your squash is cooked. 3.Chop the rest of the vegetables and ham, and grate the cheese while the squash and pasta cook. 4.Heat a large frying pan over medium heat. Add 1 tbsp butter and the mushrooms. Sauté until golden brown. Remove mushrooms and set aside. 5.In the same pan, add the rest of the butter, onions and garlic. Sauté for a few minutes, until the onions are translucent. Stir in the mustard, then sprinkle with flour. Cook for a minute, stirring the entire time. 6.Add milk and cooked butternut squash, whisking to combine. Allow to cook until sauce thickens. Using an immersion blender, purée sauce until smooth. Whisk in shredded cheddar until smooth. Add chopped ham, and season with salt and pepper. 7.In the large pot you cooked the pasta in, add the drained pasta, sauce, cooked mushrooms and baby spinach. Stir to combine. 8.Divide amongst serving bowls and top with crumbled goat cheese and chopped parsley, if desired.