Ingredients
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500 g spiral shaped pasta (Fusilli)
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40 ml oil
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6 mushrooms, sliced
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6 spring onions, chopped
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1 red pepper, seeded and sliced
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250 g smoked ham, cut into strips
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1 bunch spinach, stalks removed, washed, drained and finely sliced
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1 chicken stock cube, dissolved in
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100 ml water
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1 (410 g) can evaporated milk
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15 ml cornflour
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5 ml soy sauce
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30 ml parmesan cheese
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1 garlic clove, crushed
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ground black pepper
Instructions
- 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.