Penne with Ham, Mushrooms and Peas

Penne with Ham, Mushrooms and Peas


"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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40 m servings 825 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 825 kcal
  • 41%
  • Fat:
  • 47.3 g
  • 73%
  • Carbs:
  • 73.1g
  • 24%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • When seasoning β€œto 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.



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 piec...

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 f...

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. T...

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.

loved it without changes.


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! Real...

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...

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