Creamy, cheesy and on the table in about 30 minutes, this easy ham, mushrooms and peas penne pasta is also a delicious way to give leftover ham a second act.

There’s a lot to love about a big bowl of cheesy pasta on a busy weeknight, especially when the sauce comes together in the time it takes to boil the noodles. Leftover ham makes this one particularly handy after a Sunday dinner or holiday meal, while mushrooms and peas round it out into a hearty dinner the whole family can dig into.

Ingredients for Ham, Mushrooms and Peas Penne

1 lb penne pasta
Olive or canola oil, for cooking
1 onion, finely chopped
2–3 garlic cloves, crushed
Large pinch dried chili flakes
1 cup diced cooked ham
3 cups sliced button mushrooms
2 cups whipping cream
2 cups fresh or frozen peas
1 1/2 cups shredded Canadian smoked cheddar or aged Gouda
2 tbsp lemon juice
1/2 cup chopped fresh parsley
Salt and black pepper, to taste

Directions for Ham, Mushrooms and Peas Penne

  1. In large pot of boiling salted water, cook penne according to package directions until al dente. Drain and set aside.
  2. Meanwhile, in large, heavy skillet, heat drizzle of oil over medium. Add onion and cook, stirring, for about 3 min or until softened. Add garlic and chili flakes and cook for 30 sec.
  3. Add ham and cook, stirring, for 30 sec. Add mushrooms and cook for about 3 min, or until they begin to release their moisture. Increase heat to high and cook, stirring, for about 5 min more, or until liquid has evaporated and mushrooms are lightly browned.
  4. Pour in cream and bring to a gentle simmer, stirring often. Reduce heat and simmer for 2–3 min, or until slightly reduced. Do not boil. Stir in peas and cook until heated through. If using fresh peas, simmer for 2–3 min, or until tender.
  5. Add drained penne and cheese to skillet and toss until pasta is evenly coated and cheese is completely melted into sauce. Stir in lemon juice and parsley. Season with salt and pepper to taste and serve immediately.

Recipe developed by chef and SAIT Culinary Arts instructor Michael Allemeier for Dairy Farmers of Canada. Updated September 2026.