Creamy ham and veggie pasta

20/11/2015 Canteen recipes, Everyday, GREEN, Healthy Eating, Help for Parents, Lunchbox, Recipes

Everyday (NSW)

Everyone loves a creamy sauce. This recipe uses low-fat evaporated milk instead of cream for a healthier take on a family favourite.

Serves 4


  • 350g penne pasta
  • 1 onion, sliced
  • 2 cloves garlic chopped
  • 150g lean leg ham, sliced
  • 250g mushrooms, sliced
  • 1 bunch English spinach, washed and chopped
  • 1 red capsicum, sliced
  • 375ml can low-fat evaporated milk
  • ½ cup finely grated Parmesan cheese


  1. Cook pasta according to packet directions and drain.
  2. Sauté onion and garlic in a non-stick pan with a little water until onion is soft.
  3. Add ham and mushrooms and cook until mushrooms are golden brown, adding a little water if necessary.
  4. Add spinach and capsicum, cooking until spinach is wilted.
  5. Add milk to vegetables and bring to the boil.
  6. Remove from the heat. Add milk mixture to pasta and toss to combine.
  7. Top with Parmesan cheese and serve.