Step 1

Add 250 g Pasta to a pan of boiling water. Cook according to the packet instructions.

Step 2

Melt 1 tbsp Butter in a large pan and add 2 Shallots and 200 g Mushrooms. Cook until softened, about 5 minutes.

Step 3

Add 250 ml Creme fraiche, 1 tsp Wholegrain mustard, 2 pinch Sea salt, 2 pinch Black pepper and about 50ml/0.25cup of the water from the pasta pan. Mix well.

Step 4

Add 30 g Parmesan and mix it in. Return to the heat for 2 minutes until the cheese has melted.

Step 5

Add 250 g Cooked gammon and 120 g Sweetcorn. Mix well heat for a further 2 minutes and add 5 g Chives. Mix again.

Step 6

Drain the pasta and add it to the pan. Mix well to coat all the pasta in the sauce.