Winter pasta salad

Name: Winter pasta salad
Total time: 30 min
Yield: 6 to 8
Ingredients: 2 cloves of garlic; a few sprigs of fresh thyme; 300 g wild mushrooms; 300 g leftover cooked higher-welfare ham or turkey; 500 g short pasta; olive oil; 3 tablespoons crème fraîche; 200 g baby spinach; Parmesan cheese; 1 lemon

Serves 6 to 8

Cooks In30 minutes

DifficultyNot too tricky

Jamie Magazine Aussie Christmas Christmas Leftovers Turkey Mains

Nutrition per serving

Calories 481 24%
Fat 13g 19%
Saturates 4.8g 24%
Sugars 3.5g 4%
Protein 29.8g 60%
Carbs 59.1g 23%

Of an adult's reference intake

Jamie Magazine

By Georgina Hayden

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Ingredients

2 cloves of garlic
a few sprigs of fresh thyme
300 g wild mushrooms
300 g leftover cooked higher-welfare ham or turkey
500 g short pasta
olive oil
3 tablespoons crème fraîche
200 g baby spinach
Parmesan cheese
1 lemon

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Jamie Magazine

By Georgina Hayden

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Method

Peel and finely slice the garlic, pick the thyme leaves, and clean and tear up the mushrooms. Shred up the leftover ham or turkey.
Cook the pasta in a pan of boiling salted water according to the packet.
Heat a little oil in a large pan, add the garlic and cook for 1 minute, until golden. Add the thyme, mushrooms, sea salt and black pepper and fry for 5 to 8 minutes.
Stir in the ham or turkey, and continue to cook for 5 minutes, so everything gets some colour. Stir in the crème fraîche and remove the pan from the heat. Drain the pasta once cooked – saving a mugful of the cooking water – and let it cool slightly. Toss the pasta with a little oil, then stir into the sauce. Add a little cooking water to loosen, if needed.
Stir in the spinach, add a good grating of Parmesan, squeeze in the lemon juice, then season to taste before serving.