🥗 Pasta with Ham, Mushrooms, and Crunchy Apple-Carrot Salad

Name: Pasta with Ham, Mushrooms, and Crunchy Apple-Carrot Salad
Total time: 30 min
Yield: 4 servings
Ingredients: Mushrooms, white 350 g; Onions, yellow 1 pc.; Apples, red 1 pc.; Carrots 6 pcs.; Organic Limes 1 pc.; Olive oil 2 tbsp; Honey 1 tsp; Salt pinch; Pepper, black ground pinch; Butter 3 tbsp; Breadcrumbs 5 tbsp; Oil 2 tbsp; Ham cubes 150 g; Heavy cream 200 g; fusilli 500 g

676 kcal · 30 min · 4 servings

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Ingredients

Mushrooms, white 350 g
Onions, yellow 1 pc.
Apples, red 1 pc.
Carrots 6 pcs.
Organic Limes 1 pc.
Olive oil 2 tbsp
Honey 1 tsp
Salt pinch
Pepper, black ground pinch
Butter 3 tbsp
Breadcrumbs 5 tbsp
Oil 2 tbsp
Ham cubes 150 g
Heavy cream 200 g
fusilli 500 g

Instructions

1. Clean the mushrooms with a kitchen cloth if necessary and cut them into quarters.
2. Halve the onion, peel it, and dice it finely.
3. Wash the apple, halve it, and remove the core.
4. Peel the carrots and coarsely grate them into a bowl along with the apple.
5. Halve the lime and squeeze out the juice.
6. Mix two tablespoons of lime juice into the grated apple and carrot mixture.
7. Stir in olive oil, honey, salt, and pepper into the salad mixture.
8. Set the prepared salad mixture aside.
9. Melt the butter in a pan over medium heat.
10. Toast the breadcrumbs in the butter for about two minutes until golden brown.
11. Remove the pan from the heat and transfer the breadcrumbs to a plate.
12. Wipe the pan clean.
13. Heat the oil in the same pan over high heat.
14. Sauté the onion cubes for about one minute over high heat.
15. Add the mushrooms and ham cubes to the pan.
16. Fry the ingredients for another four minutes.
17. Deglaze the pan with the cream.
18. Let the sauce simmer on low heat for about five minutes.
19. Season the sauce with salt and pepper.
20. Bring about five liters of salted water to a boil in a pot.
21. Cook the fusilli in the bubbling water for about nine minutes until al dente.
22. Drain the pasta in a colander.
23. Reserve about one cup of the cooking water.
24. Return the drained pasta to the pot.
25. Pour the ham and mushroom sauce over the pasta.
26. Mix the sauce well with the pasta.
27. If necessary, add some of the reserved cooking water.
28. Finally, season the pasta with salt and pepper to taste.
29. Plate the pasta onto serving dishes.
30. Sprinkle the toasted butter breadcrumbs over the pasta.
31. Serve the pasta together with the carrot and apple salad.
32. Enjoy your meal!

Nutrition per serving

kcal: 676
Protein: 25 g · Fett/Fat: 30 g · Carbs: 81 g