By April 29, 2014 0 Comments Read More →

Creamy Penne Pasta with Ham, Peas and Mushrooms

pennerecipe I only have a few scraps left from my Easter ham, but I’m going to squeeze out one more ham related meal. With only two of us, a baked ham goes a long way. I have several recipes, which over the years, have become standards that I make whenever I bake a ham. This particular recipe is for a creamy, cheesy pasta combined with a classic mix of ham, peas and mushrooms. Like most things I make, this is a quick, no fuss dish. I made the full recipe for my post, normally I cut the recipe in half when I’m cooking for Richard and myself.

Let’s get cooking!


pasta Boil the pasta in salted water according to package directions, or until tender.

mushrooms Over medium heat, melt half the butter, add the mushroom, and sauté until soft and golden.

hambutter Add the remaining half of the butter, ham, pasta and peas.

pasta and peas Remove the skillet from the heat while you prepare the cream sauce.

beatenyolks1Beat the egg yolks.

eggscreamAdd the cream to the yolks and whisk until foamy.

wcreamOver medium heat, slowly add the cream mixture to the pasta, mixing well.

addcheeseAdd the Parmesan cheese. Season with salt and pepper.


Serve with a light dusting of fresh ground nutmeg and chopped fresh parsley.

Isn’t that an easy, beautiful one dish meal?

You can change this dish up any way you like. Often, I add zucchini; sometimes, I top it with chopped fresh tomato. If you like a little heat, add some crushed red pepper flakes. Try garnishing it with fresh basil and toasted pine nuts.



If you have a special dish that you make with your leftover ham, let me know. I would be interested in giving it a try. Thanks, Lisa.

Creamy Penne Pasta with Ham, Peas and Mushrooms

Servings 4
Meal type Main Dish
Comforting, creamy pasta with a classic combination of ham, mushrooms and peas.


  • 8oz Penne Pasta (2 generous cups dry pasta)
  • 1/4 cup butter (divided)
  • 1 cup cooked ham, diced
  • 3/4 cups peas (thawed frozen peas are fine)
  • 8oz sliced, fresh mushrooms
  • 2 egg yolks (well beaten)
  • 1 cup whipping cream
  • 1 cup freshly grated, Parmesan cheese
  • ground nutmeg
  • chopped fresh parsley


Step 1. Cook the penne pasta in boiling salted water according to package directions or until tender. Drain and set aside.
Step 2. Add 2 Tbs. butter to a large skillet. Add the mushrooms and sauté until tender and lightly browned. Add the ham, peas and pasta. Remove from the heat while mixing the eggs and cream so that the peas do not become overcooked.
Step 3. In a small bowl, combine the well beaten egg yolks and cream. Whisk until foamy. Over medium heat, slowly add the cream mixture to the pasta mixture, mixing well.
Step 4. Stir in 1/2 cup of the Parmesan cheese. Stir gently until mixture thickens. Do not over cook.
Step 5. Serve the pasta dusted with ground nutmeg and garnished with the remaining Parmesan cheese and chopped fresh parsley.

Special Notes:

I cut the recipe in half when I'm cooking for two. If using frozen peas, they can be thawed by running them under cold tap water and then draining them. The original recipe calls for 1/2 cup of butter; I reduced it to 1/4 cup. Sometimes I add zucchini to this dish. Try garnishing with fresh basil and toasted pine nuts or walnuts.

This recipe is adapted from a vintage HP Cookbook. Posted by Lisa at

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