Creamy Ham and Mushroom Pasta

If you want to cook something easy AND successful, try this (me cooking it tonite)

Ingredients (serves 4)
400g penne pasta
1/2 onion, finely chopped
250g button mushrooms, thinly sliced
1 garlic clove, crushed
5 slices ham , sliced
375ml evaporated milk
1 teaspoon cornflour
salt and cracked black pepper
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely grated parmesan
salad leaves, to serve

Method
Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and cover to keep warm.
Meanwhile, place a non-stick frying pan over medium heat and spray with olive oil spray. Add the onion and cook for 3 minutes or until just soft, then add the mushroom and cook for another 3 minutes.
Add the garlic and ham and cook for 1 minute. Stir in the evaporated milk and bring to the boil. Reduce the heat to low and simmer for 2 minutes, stirring regularly, to avoid the sauce sticking to the bottom of the pan.
Meanwhile mix together the cornflour and 1 tablespoon water until it forms a smooth paste. Stir into the sauce and simmer for 2-3 minutes or until the mixture has thickened. Add the cooked pasta, salt, pepper, parsley and parmesan to the pan and toss until well combined. Serve with a simple salad.