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


  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
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins


  • 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

Feb 15, 2013

We enjoyed this recipe for dinner. I halved the recipe and it was plenty for two of us for dinner as well as some leftover. I think perhaps there is a little too much pasta for the amount of sauce. I did forget the lemon juice accidentally. I will make this again. Thanks!

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.


6 Ratings

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!

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.

Jun 14, 2013

This recipe was wonderful. Omitted chili flakes and used regular shredded cheddar. Couldn't stop eating this.

Apr 16, 2013

Modified with capers for mushrooms and parmesan/romano cheeses, light cream diluted with milk, frozen peas steamed in the bag. No chili flakes or lemon juice. Loved it.


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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
  • 623 mg
  • 25%

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

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