Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
416
Calories
30g
Protein
31g
Fat
4g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 85 g. (3 oz) button mushrooms. sliced.
- 15 g. (1/2 oz) butter.
- 85 g. (3 oz) cooked smoked ham, thinly sliced and chopped
- 140 ml (1/4 pint) single cream
- salt and freshly ground pepper
- 250 g. (g oz) Buitoni Vermicelli
Directions
1
Gently saute the mushrooms in the butter until tender.
2
Add the ham and cream and cook gently, without boiling, until the sauce thickens. Season to taste.
3
Cook the Vermicelli as directed below.
4
Drain and then toss through the hot sauce.
5
How to cook the vermicelli
6
Place 100g of pasta in salted boiling water (1 litre water, 10g salt for 100 g pasta).
7
Boil for 4 min stirring occasionally.
Recipe sourced from
fandom