Ingredients 150g shredded ham
1 x 425g canned champignon mushroom
500g frozen mixed vegetables
200g pasta (any shapes you like)
2 x 250ml cooking cream
2 cubes vegetable stock
Salt and black pepper, to taste
Toasted sourdough, to serve
Heat 2 tablespoons of vegetable oil in a large stockpot.
Add in the shredded ham and fry until browned.
Add in the champignon mushrooms and mixed vegetables.
Stir and cook for 5 minutes.
Add in the vegetable stock cubes and season with black peppers. Mix well.