Ham and Cheese Pasta Recipe | One Pot

This easy ham and cheese pasta recipe is made in one pot, so there is less washing up. As it all cooks in about 5 minutes’ extra time than it would take to cook just the linguine on its own, it is also a very quick dinner recipe idea. You don’t have to use linguine; make it as ham and cheese spaghetti if you prefer. Or ham and cheese tagliatelle. Whichever you choose, this is super simple comfort food. Delicious.

Ham and pasta recipes like this are great for using leftover ham, such as around Christmas or winter holiday time. This dish in fact came about when I was looking for recipes for ham and pasta, as I often slow cook or roast a gammon joint. Once we’ve had ham, egg and chips – a family favourite we all love – I make something else with the remaining gammon.

There is no need here to melt butter, nor to faff about with single or heavy cream or make a cheese sauce. Nor to check if chicken or other meat is safe to eat as it’s already cooked. The cheese is simply scattered over at the end, after cooking and before serving, too. As the only fat in this comes from the meat, stock and cheese, it’s also healthier than other recipes with ham and pasta.

Serves 2

Ham and Cheese Pasta recipe ingredients

• Linguine, 200g
• Ham (or chicken) stock, 700ml
• Shallot, 1, finely chopped
• Garlic, 1 clove, crushed
• Thyme, dried, a pinch
• Parsley, dried, a pinch
• Button mushrooms, 75g, quartered
• Tomatoes (fresh), 150g, chopped
• Ham, 100g, chopped (or use ham hock)
• Cheddar or parmesan cheese, 30g, grated
• Black pepper, freshly ground, to taste

Equipment

• Sharp knife
• Chopping board
• Non-stick saucepan
• Wooden spatula

How to make ham and cheese pasta

• Place the pasta, shallot, garlic and herbs into a medium non-stick saucepan. Pour over about 500ml of the stock to start with. Bring the pot to the boil, then cook for about 5 minutes over a medium heat.
• Add the mushrooms, then cook for another 2-3 minutes. Taste-test a piece of pasta, then if needed, cook for a minute at a time longer until it is perfectly cooked. During this stage, add more stock or water (just a little at a time) to the pan as and when necessary.
• Once the pasta is cooked, you should have just enough liquid left to create a coating sauce. Stir in the tomatoes and cheese, then serve with a sprinkling of freshly ground black pepper. (Salt will probably not be necessary.)

Related recipes:

• Pork spaghetti bolognese
• Ham & eggs fried rice
• Cheese and bacon pasta
• Ham & asparagus risotto
• Slow cooker Northumbrian broth

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