Solo: Ham & Leek Linguine

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Solo: Ham & Leek Linguine

Soft cooked leaks with mushrooms & smoked ham in a creamy sauce, mixed through linguine.

Ingredients to serve 1

  • 75g x linguine
  • ½ x leek – slice finely
  • ½ clove x garlic – peel, grate finely & chop
  • 50g x button mushrooms – slice thinly
  • 50g x smoked ham – slice (½ cm)
  • 65ml x cream cheese
  • 3g x basil – discard stalks & tear leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Linguine: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the spaghetti and cook for 5-8 minutes. You want it al dente, which is slightly chewy and translucent. Drain, reserving the pasta water, and drizzle with a little olive oil to keep it from sticking together.

Step 3

Ham, leek & mushroom mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the leeks with a little salt and cook for 5 minutes until soft and slightly sweet. Add the garlic and mushrooms and cook for 3-5 minutes until golden. Then add the smoked ham, cook for 2 minutes, add the cream cheese and pasta water (¼ cup for 1) and stir until the cheese melts. Cook for another 2 minutes before adding a crack of black pepper and salt to taste. Add more pasta water to loosen, if necessary. Add the linguine and mix through.

Step 4

Serve topped with the fresh basil leaves.