Creamy Ham Tomato and Mushroom Fettucine

Ingredients (serves 4)

• 375g dried fettuccine
• 1 tbs olive oil
• 2 garlic cloves, crushed
• 150g boneless ham, sliced
• 200g button mushrooms, sliced
• 1/2 cup (125ml) white wine
• 400g can chopped tomatoes
• Sea salt & freshly ground pepper
• 1 cup (250ml) thickened cream
• 1 cup (60g) finely grated parmesan
• 3/4 cup fresh continental parsley leaves, chopped

Method

1. Cook the fettuccine in a large saucepan of lightly salted boiling water according to packet instructions. Drain and return to the pan.
2. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the garlic, ham and mushrooms, and cook for 3-4 minutes until soft. Pour in the white wine, and cook until reduces by half. Add the tomatoes and bring to the boil. Simmer for 4-5 minutes. Season with salt and pepper.
3. Add the cream and half the parmesan, and cook for 3-4 minutes or until thickens slightly. Add to the pasta with the parsley and toss to combine. Serve immediately with remaining parmesan.