Creamy Ham and Mushroom Tagliatelle is a quick and easy pasta dish perfect for busy weeknights! With tender ham, earthy mushrooms, and a rich, velvety sauce, it’s the ultimate comfort food that’ll have the whole family coming back for seconds. Ready in under 30 minutes, this one’s a winner!
If you are looking for an Easy tagliatelle recipe, you should definitely give this Ham & mushroom tagliatelle recipe a go!
It’s one of those super easy recipes, without much fuss, that you can knock together in about 30 minutes.
All of the flavour comes from the ham, mushrooms, wine and black pepper, so you don’t even need herbs and spices.
It’s a Creamy ham and mushroom pasta that’s perfect if you love pasta but are fed up with chicken and minced beef!
Why I Love Ham and Mushroom Tagliatelle
Creamy ham and mushroom tagliatelle is wonderful because:
- Ham mushroom tagliatelle is really cheap, and who doesn’t love a budget-friendly dinner?
- Pasta with ham and mushrooms is so simple. You could make it even if you’ve never cooked it before.
- It’s quick. Perfect for busy nights and the ideal date night dinner for after the kids have gone to bed.
- It’s delicious.
- I love mushrooms, pasta, and creamy sauces. So, really, it’s my ideal dinner.
- You could use leftover gammon or Christmas ham.
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Ingredients For Ham and Mushroom Tagliatelle
When I make this easy ham and mushroom tagliatelle recipe, I use:
Olive Oil – Other cooking oils are fine, too.
Red Onion
Garlic Puree – If you prefer, use three cloves of crushed fresh garlic.
Closed Cup Mushrooms – Chesnut or button mushrooms are fine, too. Or use a combination.
Thick Cut Cooked Ham – Aldi does a pack of “ham trimmings”, which is a bit like wonky veg or broken biscuits. It’s perfect for things like this.
Dry White Wine
Double Cream
Ground Black Pepper – You want quite a bit of black pepper for a good black pepper sauce. I recommend adding, tasting, and then adding more if needed.
Salt – Just a little to taste.
Tagliatelle
Parmesan – I actually don’t add parmesan, but you might want to. Or just take it to the table with some extra black pepper and let people help themselves.
You’ll Also Need
I cook my ham and mushroom sauce in a large cast iron Dutch oven, but a frying pan will do. Any flameproof, non-stick pan or dish is fine.
Then you just need a spatula, chopping board, sharp knife, saucepan and colander.
How to Make Ham and Mushroom Tagliatelle – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Cook the tagliatelle to packet instructions while you are following the rest of the instructions.
Step Two
Warm the oil over medium heat in a non-stick, flameproof pan or dish.
Step Three
Add the onions and fry for 5 minutes, stirring often.
Step Four
Stir in the garlic. If you are using fresh garlic instead of puree, cook for a few minutes before moving on to the next step.
Step Five
Add the mushrooms and fry for 2 minutes, stirring often until they’ve started to shrink.
Step Six
Stir in the ham.
Step Seven
Pour in the wine. Scape the bottom of the pan to make sure nothing has stuck.
Step Eight
Bring to a simmer.
Step Nine
Simmer, stirring often, for 3 minutes.
Step Ten
Pour in the cream and season liberally with black pepper. I recommend adding and tasting a bit at a time.
Step Eleven
Add salt to taste and bring to a simmer. I only add a tiny bit.
Step Twelve
Simmer for 5-10 minutes until the ham is piping hot and the sauce is nice and thick.
Step Thirteen
Serve with the tagliatelle and add Parmesan if required.
Tips
This is such a super simple recipe, I only really have two tips.
Firstly, don’t use too much cream. It’s not a wet, saucy dish.
Second, don’t simmer for too long. It will thicken further as soon as you take it out of the pan, so don’t worry if it’s still a little watery.
Then, remember, a lot of the flavour comes from the wine. So if you don’t like it, don’t blame me. It’s almost certainly the wine’s fault.
Serving Suggestions
I serve my mushroom and ham pasta as it is, straight from the pan.
I dollop it onto a bed of pasta, but another option is stirring the cooked pasta into the sauce before serving. This is great if you want a good coating.
You can take a side salad, some garlic bread, black pepper and parmesan cheese to the table if you want, but you certainly don’t need any large side dishes.
A nice crisp glass of sauvignon blanc is the perfect drink to serve with ham mushroom tagliatelle.
Variations
There are a few things that you can do differently.
Skip the Wine
If you’d rather not cook with wine, add some chicken or vegetable stock instead. The flavour will be different, but it will still be nice.
Add Some Veggies
If you want to add more vegetables, I recommend either adding 150g of frozen peas with the cream and cooking until they are warm or a diced courgette with the mushrooms.
Use Bacon
Ham and bacon tagliatelle is delicious, too.
Dice some bacon (or buy lardons) and fry in the oil before adding the onions and following this recipe (with or without the ham) as it is.
Use Different Pasta
Tagliatelle is perfect for ham and mushroom pasta. But you could also use spaghetti, or any other pasta that you like, or have in your cupboard.
Leftovers
Leftovers can be reheated in a pan or the microwave. Simmering until the ham is piping hot.
The cream will firm up in the fridge, so you might want to add a splash of water to loosen it up.
Storage
Remove leftover ham and mushroom tagliatelle from the cooking pan and place in a clean tub on the side until cool (don’t leave out for more than 2 hours).
Cover and refrigerate for up to two days.
I don’t recommend freezing ham and mushroom tagliatelle.
Never keep it if any of the ingredients will go past their use-by date before you eat it again.
FAQ
All of them. Simple closed cup or button are great.
Yes. I love mushroom and ham tagliatelle, but any pasta will work well.
Other Recipes
If you like this recipe for ham and mushroom tagliatelle, you might want to try some of these pasta recipes:
- Easy Hotdog Spaghetti
- Philadelphia Pasta
- Hotdog Mac and Cheese
- Sweet Chilli Chicken Pasta
- Pork Bolognese
- Meatball Pasta Bake
Recipe Card
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Ham and Mushroom Tagliatelle
- Total Time: 25 minutes
- Yield: 4 Servings 1x
Description
This Creamy Ham and Mushroom Tagliatelle is a simple and tasty recipe, perfect for busy weeknights. With tender ham, flavourful mushrooms, and a rich, creamy sauce, it’s a comforting meal that comes together in under 30 minutes. A family favourite that’s sure to please everyone!
Ingredients
- 1 Tablespoon Olive Oil
- 1/2 Red Onion (finely diced)
- 1 Teaspoon Garlic Puree
- 250g Closed Cup Mushrooms (sliced)
- 200g Thick Cut Cooked Ham (roughly chopped)
- 125ml Dry White Wine
- 200g Double Cream
- Good Pinch Ground Black Pepper
- Salt (to taste)
- 350g Tagliatelle (dried weight)
- Parmesan (to serve, optional)
Instructions
- Cook the tagliatelle to packet instructions while you are following the rest of the instructions.
- Warm the oil over medium heat in a non-stick, flameproof pan.
- Add the onions and fry for 5 minutes, stirring often.
- Stir in the garlic.
- Add the mushrooms and fry for 2 minutes, stirring often.
- Stir in the ham.
- Pour in the wine.
- Bring to a simmer.
- Simmer, stirring often, for 3 minutes.
- Pour in the cream and season liberally with black pepper.
- Add salt to taste and bring to a simmer.
- Simmer for 5-10 minutes until the ham is piping hot and the sauce is nice and thick.
- Serve with the tagliatelle and add Parmesan if required.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Easy Midweek Meals
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 1 Serving
- Calories: 664kcal
- Sugar: 2g
- Sodium: 394mg
- Fat: 30g
- Saturated Fat: 16g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 23g
