Linguine with Mushrooms & Ham Recipe
Add a photo
1 of 3 Photos

Linguine with Mushrooms & Ham

By: SWEET-UMZ  
"This is one of our favorite pasta dishes. I use honey ham from the deli and it really gives the dish good flavor. For reheating leftovers, add a little extra cream and simmer over medium low heat on stove."

Rating: This weblink has been rated 32 times with an average star rating of 4.2 Read Reviews (32)

Rate/Review | 2,421 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 1 (8 ounce) package linguine pasta
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup sliced fresh mushrooms
  • 1 1/2 cups whipping cream
  • 1/4 pound cooked ham, julienned
  • 1 teaspoon fresh basil leaves, chopped
  • freshly ground black pepper

Directions

  1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
  3. In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 626 | Total Fat: 42.6g | Cholesterol: 146mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2008 by CookinBug aka JL86 Supporting Member (Click to learn more about Supporting Membership)
I had to make quite a few modifications to accomodate what I hand on hand, but this turned out... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2004 by SONOMALASS 
My family really enjoyed this. An interesting variation is to add a cup of green peas; I also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2005 by SANDY313 
Very good. I did add 1 cup peas and 1/4 cup parmesan cheese as previously suggested. It was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2004 by TRACYF 
We loved this recipe. Not as heavy as alfredo sauce, but has great garlic and mushroom... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2006 by Carol 
this is one of the best recipe for me. i have tried with rosemary instead of the basil and it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2006 by BABIDOLL02 
Not bad....I think it could use some more "spicing" up, but overall, pretty good. I used the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2006 by ROBINANNE2 
My kids all liked this which was a miricle. I made this lower fat by substituing skim milk... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2006 by Jennifer H 
I don't think I'll try this recipe again without changing the sauce somewhat. I felt like the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2008 by MCPARKER 
This is so good, I will make this again soon. I added parm cheese to the sause and that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2006 by Julia S. 
These leftovers were even better the next day. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?