2 tsp olive oil
2 medium leeks, thinly sliced
7 oz chestnut mushrooms, sliced
2 garlic cloves, crushed
11 oz spaghetti
5 oz low-fat soft cheese (we used Philadelphia Light)
3 oz wafer-thin smoked ham, shredded
small pack basil
8 oz grated Parmesan
Method
Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.