Straw and Hay

"This Alfredo type pasta dish is fairly quick to get to the table after work, but tastes like a rich restaurant meal."
photo by PanNan photo by PanNan
photo by PanNan
Ready In:




  • Cook pasta separately.
  • If using peas, cook them with either pasta during the last few minutes.
  • Drain and set aside.
  • In large, heavy skillet, melt butter over medium heat.
  • Stir in ham (or Canadian bacon) and mushrooms (if using).
  • Cook until mushrooms are tender.
  • Season with salt and pepper.
  • Add cream.
  • Cook, stirring constantaly until mixture thickens.
  • Toss both pastas (and peas, if using) together in a large bowl.
  • Divide pasta among 6 deep pasta or soup bowls.
  • Divide sauce and spoon over each portion.
  • Top each with a generous amount of Parmesan cheese and serve.

Questions & Replies

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  1. Kikimony
    WOW! Very good Alfredo sauce! I had to add garlic of course! I used leftover Easter Honey and Praline Ham and used Portabella mushrooms. I did have a hard time finding Spinach noodles here but eventually did, worth the search!
  2. Nyteglori
    Very good. I did not have spinach and cooking half the noodles in the spinach water did not really green them up so I did not take a pic but it was delicious. Made for ZWT 7.
  3. bjbuttillo
    I have made this recipe for a few years now and each time I laugh over the first time my daughter requested it. My husband called me at work one day furious because MY daughter was being difficult. He was going to surprise me and make dinner and had asked her what she wanted and all she kept telling him was Hay and Straw. (She and I had picked this recipe out of a cookbook a few days before to put on our To Make List.) So, when he told what was going on, I was able to explain that she really was requesting Hay and Straw and not being difficult. She couldn't remember exactly what was in it but only the name of the dish. We ended up going out to dinner that night. I made Hay and Straw a few nights later and it has remained one of her favorites.



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