Christmas was three days ago and does anyone else’s fridge look like a Tupperware party full of food.  This year, we had two full Christmas dinners and one night of appetizers. You can say I have eaten way too much, but I don’t want any of the leftovers to go to waste.

This recipe, is quick (less than 20 minutes), less than 6 ingredients and tasty. You can make lots, or you can enough just for one. It is perfect if you have any Ham leftovers or any beans, it would even be great with broccoli. And it is great to make any time of year.

Here’s what you do:

Creamy Mushroom, Ham and Bean Pasta

Ingredients:

2 tablespoons olive oil

1 1/4 cups chopped mushrooms

1 teaspoon oregano

1/2 teaspoon salt and pepper

1/4 cup water

1/2 cup chopped beans

1 cup chopped ham

1 cup Milk

1 tablespoon flour

3 cups cooked pasta ( I used bowtie) 

Method:

In a large frying pan add olive oil, mushrooms,  oregano, salt and pepper, and water, cook almost covered on medium heat, occasionally stirring until mushrooms are cooked, and water has almost evaporated. While mushrooms are cooking boil and cook pasta al dente. Once mushrooms are cooked add ham and beans, mix together, then add milk, flour and cook on medium-high heat, keep stirring until thickens, add pasta, toss gently and serve immediately with freshly grated parmesan cheese and ground pepper. Enjoy!