Pasta with Peas, Ham, Mushrooms & Béchamel Sauce - Autumn Comfort Food Recipe

ham

🥗Healthier: turkey ham

💰Cheaper: cooked chicken

Turkey ham is lower in fat, while cooked chicken is a more economical protein.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories, while whole milk is typically less expensive.

Start by chopping two small onions into little pieces.

Chop carrots and add them to the pan with the onions.

Add one crushed garlic clove to the vegetables in the pan.

Heat olive oil in a saucepan and add the carrots, onions, and garlic; let them sizzle for a couple of minutes.

Slice mushrooms into half-centimetre slices and add them to the pan after the onions are soft.

Increase the heat to high to allow the mushrooms to release their water.

Measure out half a litre of milk on a scale.

Add a pinch of salt and plain flour to the milk, aiming for a total of 575 grams including the flour.

Add nutmeg to the mixture for flavor.

Combine the milk and flour mixture in the pan with the vegetables and stir until combined.

Add frozen peas to the vegetable mixture and cover with warm water, about half a centimetre above the peas.

Simmer the vegetable mix for about ten minutes.

Remove some of the vegetable mix into a jar to use as filling for the tagliatelle later.

Add the milk mixture to the pan to create the béchamel sauce and heat until it begins to bubble, then reduce the heat.

Stir the béchamel sauce for about twenty seconds while on the heat, then turn off and mix for another twenty seconds off the heat.

Blend a couple of ladles of the béchamel sauce with the reserved vegetable mix to create a creamy base.

Pour some béchamel sauce into an oven dish and layer in the fresh tagliatelle like making a lasagna.

Add more béchamel sauce over the tagliatelle, ensuring it's well covered.

Layer in wafer-thin ham generously in the middle of the dish.

Pour the blended mixture over the layers, using roughly half of it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens