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Linguine with Mushrooms & Ham

Linguine with Mushrooms & Ham


"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."
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45 m servings 626 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 42.6 g
  • 66%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

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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  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.

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Read all reviews 30
  1. 40 Ratings

Most helpful positive review

I had to make quite a few modifications to accomodate what I hand on hand, but this turned out pretty well. I used spaghetti instead of linguine, canned mushrooms instead of fresh, and 2 cups of...

Most helpful critical review

way too much onion! But kind of bland--I added several good shakes of Parmesan, which helped. I don't think we'll make again

Most helpful
Most positive
Least positive

I had to make quite a few modifications to accomodate what I hand on hand, but this turned out pretty well. I used spaghetti instead of linguine, canned mushrooms instead of fresh, and 2 cups of...

My family really enjoyed this. An interesting variation is to add a cup of green peas; I also have added a quarter-cup of grated dry cheese (parmesan, romano, dry jack) to the sauce or on top....

Very good. I did add 1 cup peas and 1/4 cup parmesan cheese as previously suggested. It was a little dry. So next time I would increase the whipping cream to 2 cups and/or decrease the amount...

We loved this recipe. Not as heavy as alfredo sauce, but has great garlic and mushroom flavor. I even found the recipe "Fettuccini with Mushroom, Ham and Rose Sauce" on which had...

this is one of the best recipe for me. i have tried with rosemary instead of the basil and it was great. i also added one cube vegetable stock instead of the salt and God it added a flavor. parm...

This is so good, I will make this again soon. I added parm cheese to the sause and that thicken it up perfectly. I used a little minced onion its what I had on hand.

My kids all liked this which was a miricle. I made this lower fat by substituing skim milk for the whipping cream. I thickened the sauce with 2 tsp of cornstarch mixed with 2 tbsp of milk.

Not bad....I think it could use some more "spicing" up, but overall, pretty good. I used the whole carton of whipping cream (2 cups) instead of what the recipe called for and I think that was j...

Does need extra seasoning!! Regular milk + cornstarch worked fine to replace the cream.

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