Ingredients

• 400g spaghetti
• oil for cooking
• 1 onion, finely chopped
• 150 g button mushrooms, quartered
• 1 garlic cloves, crushed
• 1 tbsp cornflour
• 375ml can and 185ml can CARNATION Light and Creamy Evaporated Milk
• 200g lean sliced ham, cut into strips
• 2 tbsp chopped fresh parsley
• freshly ground black pepper, to taste
• salad, to serve

Method

1. Cook pasta in a large non-stick saucepan of boiling water for 8 minutes or until al dente.
2. Meanwhile, heat oil in a large non-stick frying pan over medium to high heat. Add onion and mushrooms and cook for 3 minutes or until lightly golden.
3. Add garlic and cook for a further minute.
4. Place cornflour in a small bowl and gradually add 1/3 cup CARNATION Light and Creamy Evaporated Milk, stirring until smooth.
5. Add the remaining CARNATION Light and Creamy Evaporated Milk to the pan, then gradually add the cornflour mixture, stirring constantly. Keep stirring for 4 minutes or until the sauce boils and thickens.
6. Stir in ham and cook for a further 2 minutes or until heated through. Stir through the parsley and season to taste.
7. Drain pasta and return to the saucepan.
8. Add the sauce and toss through the pasta. Season with pepper and top with parsley. Serve immediately with salad.