Time: 30 minutes

Spice Level: Not Spicy

Ingredients for 4 servings:

300g linguine

2 leeks – sliced finely

2 clove garlic – peel, grate finely & chop

200g button mushrooms – slice thinly

200g smoked ham – slice (½ cm)

250ml cream cheese

10g basil – discard stalks & tear leaves

olive oil (from your pantry)

salt & pepper (from your pantry)

Ingredients for 2 servings:

150g linguine

1 leek – sliced finely

1 clove garlic – peel, grate finely & chop

100g button mushrooms – slice thinly

100g smoked ham – slice (½ cm)

125ml cream cheese

5g basil – discard stalks & tear leaves

olive oil (from your pantry)

salt & pepper (from your pantry)

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Linguine Place a pot on medium-high heat and add the boiling water.

When the water is at a rolling boil, add the spaghetti and cook for 5-8 minutes. You want it al dente, which is slightly chewy and translucent.

Drain, reserving the pasta water, and drizzle with a little olive oil to keep it from sticking together.

Ham, leek & mushroom mix: Place a pan on medium-high heat with a drizzle of olive oil.

Add the leeks with a little salt and cook for 5 minutes until soft and slightly sweet.

Add the garlic and mushrooms and cook for 3-5 minutes until golden.

Then add the smoked ham, cook for 2 minutes, add the cream cheese and pasta water (1 cup for 4; ½ cup for 2) and stir until the cheese melts.

Cook for another 2 minutes before adding a crack of black pepper and salt to taste.

Add more pasta water to loosen, if necessary. Add the linguine and mix through.

Serve topped with fresh basil leaves.

Curated by Nuraan Manuels @nurie_phoodie on IG.

Yum: Ham & Leek Linguine – Family