There’s something comforting about a bowl of creamy pasta. Especially on those days when you want dinner to feel a little indulgent without spending an hour in the kitchen. This ham and mushroom tagliatelle is exactly that kind of dish. Simple, satisfying, and full of flavours that feel both homely and a bit special. The mushrooms bring a lovely earthy depth, and the ham adds a savoury richness. Then, everything gets finished in a velvety cream sauce.
What really lifts this quick midweek meal is the finishing touch. A handful of fresh rocket tossed on top adds a bright, peppery kick that cuts through the creaminess. This recipe looks like you put in real effort, yet it comes together in the time it takes to boil the pasta. It’s simple, quick, and full of flavour.
Whether you’re cooking for a cosy night in, craving something creamy after a long day, or simply need a reliable go-to recipe that feels like a treat, this tagliatelle ticks every box. So, let’s get cooking.
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How to Make the Perfect Ham and Mushroom Tagliatelle
Ingredients
- 200g Tagliatelle
- 1 tbsp Olive oil
- 1 Small onion (diced)
- 150g Mushrooms (sliced)
- 150g Sliced ham
- 150ml Double cream
- 1 Garlic clove (crushed)
- 30g Parmesan
To FInish
- Rocket (handful)
- Dried parsley
Instructions
- Cook the tagliatelle in a saucepan according to the packet instructions (usually between 7-10 minutes). Reserve a small cup of pasta water before draining.
- Meanwhile, heat the oil in a large saucepan. Add the onion and cook for 3-4 minutes, stirring frequently. Add the garlic and mushrooms and cook for another couple of minutes. Add the ham and warm through for 1–2 minutes
- Next, pour in the double cream and stir. Add a splash of pasta water and season with salt, pepper to taste. Add the drained tagliatelle and parmesan to the sauce and toss well. Plate up and top generously with fresh rocket. Sprinkle dried parsley and black pepper on top.
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