Ingredients

• 1 pack egg and spinach tagliatelle
• 1 pack Parma ham
• 1 tbsp grapeseed oil
• 100g (4oz) button mushrooms, sliced
• a few fresh sage leaves
• 4 tbsp fresh double cream or low fat yogurt
•   salt and freshly ground black pepper
•   freshly grated Parmesan cheese, to serve

Method

1. Bring a pan of boiling salted water to the boil for the pasta. Add the pasta and cook according to the instructions on the pack.
2. Meanwhile, cut the Parma ham into thin strips and fry in the oil with the mushrooms and sage leaves for 3-4 minutes until the mushrooms are just tender. Add the cream or yogurt and season well. Remove from heat.
3. Drain the pasta, add the ham and mushroom sauce, stir well and serve sprinkled with Parmesan cheese.