Prosciutto, Mushroom & Cheese Spaghetti

Prosciutto, Mushroom & Cheese Spaghetti

with Pear Salad

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There’s a lot to love about this rich bowl of spaghetti. From the savoury prosciutto to the deep meatiness of the mushrooms, to the gooeyness of the Cheddar cheese. But our favourite part? It’s got to be that it’s on the table in half an hour. That’s our kind of dinner!

Tags:Kid Friendly

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 punnet

button mushrooms



½ bottle

longlife cream


1 packet

grated Parmesan cheese


½ sachet

chicken-style stock powder

1 packet

spaghetti pasta

(ContainsGlutenMay be presentEgg, Soy)

1 packet


1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

½ tsp





½ tbs

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3781 kJ
Fat45.3 g
of which saturates24 g
Carbohydrate78.2 g
of which sugars9.4 g
Protein41.5 g
Sodium1243 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Finely chop the garlic. Thinly slice the button mushrooms. Thinly slice the pear (see ingredients). Roughly chop the prosciutto. In a large bowl, combine the balsamic vinegar, honey and a drizzle of olive oil, then season with salt and pepper. Set aside.


Separate the egg yolks from the egg whites. In a medium bowl, combine the egg yolks, longlife cream (see ingredients) and grated Parmesan cheese. Season with salt and pepper, whisk with a fork and set aside. TIP: Omit the chicken-style stock powder as prosciutto can be a little salty!


Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some of the pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), drain the pasta, then return to the saucepan. Drizzle with a little olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the prosciutto until golden and slightly crisp, 2-3 minutes. Add the sliced mushrooms and cook until softened, 5-6 minutes. Add the garlic and 1/2 the baby spinach leaves and cook until the spinach is slightly wilted, 1 minute. Reduce the heat to medium, then add the vinegar and cook until evaporated, 1-2 minutes.


Remove the pan from the heat. Add the cooked spaghetti and creamy sauce mixture to the frying pan and mix well to coat the spaghetti. Season to taste and set aside. Add the pear and remaining baby spinach leaves to the balsamic dressing. Toss to coat. TIP: If your frying pan isn't big enough, toss everything together in the saucepan!


Divide the prosciutto, mushroom and cheese spaghetti between bowls. Serve with the pear salad.