A creamy pasta dish filled with colourful vegetables, found it years ago on the label of a can of Carnation Evaporated Milk, been making it ever since, I adapt the vegetables, and add, or omit, the ham, depending on what I have, and who is eating! I've guessed at cooking and preparation times, the only real work is in preparing the vegetables....you can have the meal on the table in under twenty minutes from start to finish. Use vegetable stock cubes, and omit the ham, to make this a tasty vegetarian dish... that's how I generally prepare it!
- 500 g spiral shaped pasta (Fusilli)
- 40 ml oil
- 6 mushrooms, sliced
- 6 spring onions, chopped
- 1 garlic clove, crushed
- 1 red pepper, seeded and sliced
- 250 g smoked ham, cut into strips (optional)
- 1 bunch spinach, stalks removed, washed, drained and finely sliced
- 1 chicken stock cube, dissolved in
- 100 ml water
- 1 (410 g) can evaporated milk
- 15 ml cornflour
- 5 ml soy sauce
- 30 ml parmesan cheese
- ground black pepper
- Cook pasta as directed on packet - drain and toss in a little oil. Set aside and keep warm.
- Heat remainder of oil in a large saucepan.
- Fry mushrooms, spring onion, garlic, red pepper, chilli and smoked ham, until golden.
- Add spinach and stirfry for a minute.
- Add chicken stock.
- Mix cornflour with a little evaporated milk, until smooth, add to stirfry with remaining Evaporated Milk, and soy sauce.
- Cook for two more minutes, stirring occasionally, until sauce thickens.
- Add parmesan cheese and pepper to taste.
- Serve immediately over hot pasta.
Well what can I say. this is delicious and so creamy ohh and not to mention quick and easy also! We loved it here, I only made one change...umm maybe 2. We are not big mushy eaters here, so I only used 2 (so no-one would notice.... and they didn't) but I also had some semi-roasted cherry tomatoes so I added them like a garnish at the end. I also used a fat free light and creamy evaporated milk, and you would have never known. As for the leftovers........ DS had most of the leftovers packed for lunch for the next day as soon as dinner was over...he wanted to take it to work, the little bit he left, I also took to work and ate cold, with added parmesan on top......... just as delicious! Actualy this would make a great salad for summer also! Thanks Karen this recipe is another recipe to make again and again here for this family!
This is so easy and so delicious!!! It got mixed reactions from my family but I gave it 5 stars as my hubby, son, sister and I thought it was very good.. It was my sisters daughter, mum and brother that said it was just OK and one of them is a very picky eater anyway, so we went with the majority and we all loved it. I have never used evaporated milk in a pasta dish before and I really loved the flavour of it. I didn't see chili in the list of ingredients, even though it states to add one in step 3, I did add chili and I added some of the chili seeds as well to give it a kick, which was delicious. I also had some leftover roast chicken, that I threw in with the ham. It is a great all in one meal and one that you could add just about anything to. Cheers Karen for another great recipe..
A very tasty pasta dish. I was afraid the whole bunch of spinach would be too much, so I put it only half of the bunch. Once it cooked down, I realized that it was not enough after all. So next time I make this, I will add the entire bunch of spinach. But all in all, a wonderful combination of flavors that complement one another. And I don't know if I missed something, but step #3 states to add the chilli (to the sauted mixture), yet I don't see chilli included in the list of ingredients. So I decided to just leave it out. And it tasted just wonderful, even without the chilli.