one-pot alfredo fettuccine with ham, peas and mushrooms

I have gone one-pot crazy.

This method of cooking pastas is so simple I cannot stop cooking pastas for dinner. Basically all you need to do is to place everything in one pot and cook. Dinner is usually ready within 20 minutes.

I kid you not!

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The best thing is, apart from the little washing up after wards, there are so many types of pastas and so many different sauces one can make and the different combinations of ingredients one can use, you can probably cook a pasta dish 365 days in a year and not repeat any!

Today I decided to cook fettuccine in a creamy sauce. Fettuccine is the LAM’s favorite pasta so he was very happy to have this for dinner.

It was either that or he was just darn pleased that he didn’t have much washing up to do after wards!

Since I had some ham left from the LAM’s sandwich making, I decided to make the pasta with ham. And I love the combination of ham with peas. Still it looked a bit bare so in went some mushrooms and I had dinner bubbling on the induction cooker.

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YUMMY!

Here are the instructions on how to make this quick and easy pasta.

In a Dutch oven or skillet, saute the onion for a minute. Add the garlic and stir for 30 seconds before adding the mushrooms. Cook another minute.

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Add the ham and peas – there is no need to thaw the peas.

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Add chicken stock (for a recipe for home made chicken stock, see here) and cream.

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Add the fettuccine and bring the liquid to a boil.

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Cover with a lid, reduce the heat and simmer for 10-15 minutes, or until the pasta is al dente. You must give everything a stir occasionally. If the liquid level gets too low, add a little more chicken stock.

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Add salt (if required), plenty of black pepper and grated Parmesan. Toss to combine.

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The pasta is ready to be served.

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It just needs a sprinkling of Italian flat-leaf parsley.

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For something that was so easy to cook, this was really, really good.

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Empty plates don’t lie!

๐Ÿ˜€

One-Pot Alfredo Fettuccine With Ham, Peas And Mushrooms
Serves 4
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Ingredients
  1. 200g ham, diced
  2. 250g mushrooms, sliced
  3. 75g frozen green peas
  4. 1/2 onion, diced
  5. 4 cloves garlic, minced
  6. 1 cup (240ml) low sodium chicken stock (or 1/2 cup salted chicken stock + 1/2 cup water)
  7. 1 cup (240ml) cream
  8. 350g fettuccine or any long pasta
  9. 1 1/2 cups (150g) freshly grated Parmesan
  10. Salt and black pepper, to taste
  11. 1 bunch Italian flat-leaf parsley, chopped
Instructions
  1. In a Dutch oven or skillet, saute the onion for a minute. Add the garlic and stir for 30 seconds before adding the mushrooms. Cook another minute.
  2. Add the ham and peas โ€“ there is no need to thaw the peas.
  3. Add chicken stock and cream.
  4. Add the fettuccine and bring the liquid to a boil.
  5. Cover with a lid, reduce the heat and simmer for 10-15 minutes, or until the pasta is al dente. You must give everything a stir occasionally. If the liquid level gets too low, add a little more chicken stock.
  6. Add salt (if required), plenty of black pepper and grated Parmesan. Toss to combine.
  7. Sprinkle parsley and serve immediately.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/