Penne with Ham, Mushrooms and Peas Recipe -
Penne with Ham, Mushrooms and Peas Recipe
  • READY IN 40 mins

Penne with Ham, Mushrooms and Peas

Recipe by  

"Pasta perfectly balanced with diced ham, slices of mushrooms and fresh garden peas in a delicate creamy sauce, finished with a touch of fresh lemon juice and smoked Cheddar."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. In a large pot of boiling, salted water, cook penne according to package directions until tender, but firm. Drain and set aside.
  2. Meanwhile, in another large pot, heat oil over medium heat. Add onions and cook, stirring for about 3 minutes or until tender and fragrant. Add garlic and chili flakes and cook, stirring for 30 seconds or until fragrant. Add ham and cook, stirring well, for 30 seconds. Add mushrooms and cook, stirring for 3 minutes or until water is starting to release from mushrooms. Increase heat to high and cook, stirring for about 5 minutes longer or until water is evaporated and mushrooms brown lightly.
  3. Pour in cream and bring to a simmer, stirring often (don't boil it). Reduce heat and simmer for 2 to 3 minutes or until slightly reduced. Stir in peas and heat through (if using fresh peas, simmer for 2 to 3 minutes or until tender).
  4. Add drained pasta and cheese to pot and stir to mix well. Stir in parsley and lemon juice. Taste and season with salt and pepper. Serve immediately.
Kitchen-Friendly View


  • When seasoning “to taste,” everyone's palate is different and may need more or less salt and pepper.
  • The smoked Canadian Cheddar can be substituted with smoked Canadian Gouda or aged Canadian Provolone.

Reviews More Reviews

Apr 26, 2014

I used this recipe as a starting point, and we loved the results! I used about 3/4 pound of whole wheat pasta which worked well. I had leftover cooked asparagus that I chopped into 1 inch pieces and used instead of peas. And instead of 2 cups of cream, I added 1 tbsp of flour to the mix before adding the liquid, then used about 1/3 cup of half and half and 1 2/3 cup of chicken broth. I'm sure it wasn't as rich as the original recipe, but the taste was great. And I did garnish with parsley and lemon juice. Great way to use leftover Easter ham!

Dec 17, 2013

The whole family really enjoyed this (because I left out the parsley for my son.) The smoked cheddar gives good depth to the flavor that regular cheddar would not have. To reduce the amount of fat, replace 1 cup of cream with 1 cup of home-made stock and 4 tsp of flour. This produces a nice creamy finish on the pasta without the heaviness. I also had honey- baked ham too. Wow!


14 Ratings

Jan 04, 2015

This was loved by everyone in my house. Made it exactly like recipe says except the grocery was out of cream. I had one cup cream in the frig and I used one cup of Half-N-Half also in frig. Turned out great and my kids are asking when am I going to make it again. Pasta I used was Gluten Free and you could not tell. My husband is GF person. Thanks for sharing this one and we will have again soon!

Apr 28, 2014

I thought this was a good base recipe. I cooked the peas with the pasta then added both to the sauce mixture. Used Parmesan cheese and half and half and still got a nice, creamy consistent sauce.

Nov 03, 2014

loved it without changes.

May 22, 2014


Feb 18, 2014

This was delicious and quick! I didn't add the ham or peas (didn't have any in the fridge at the time) but made it with spinach instead and sharp cheddar cheese. I think it was even better! Really creamy and if you're a spinach lover, it's perfect.

Sep 28, 2013

This is another winning recipe that I have found on The only part that I changed was the cheddar cheese. I couldn't fine the smoked cheddar so I used regular sharp cheddar and it came out very good. I'll look harder for the smoked cheddar the next time I plan on making this. I'd like to know if it improves an already great recipe.


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  • Calories
  • 825 kcal
  • 41%
  • Carbohydrates
  • 73.1 g
  • 24%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 47.3 g
  • 73%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 28.1 g
  • 56%
  • Sodium
  • 559 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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