Creamy Ham Pasta with Broccoli and Radishes
Savoury ham, broccoli and radishes come together with pasta in a creamy sauce for a colourful, comforting dinner with plenty of flavour and texture.
This creamy ham pasta with broccoli and radishes brings a little variety to a comforting family meal. Savoury ham and mild broccoli pair with a creamy sauce, while radishes add colour and a change from the usual pasta vegetables. The sauce settles into the broccoli florets and coats the pasta. It’s a welcoming choice for a casual supper and a useful way to enjoy leftover ham.
Creamy Ham Pasta with a Colourful Twist
Ham, broccoli and radishes bring a mix of savoury flavour and colourful vegetables to this creamy pasta. The sauce coats the noodles and catches in the broccoli florets, tying everything together. Radishes give this comforting combination a little character beyond the usual ham pasta.
Why Ham and Broccoli Work So Well
Savoury ham gives the creamy sauce plenty of flavour, while broccoli adds texture and balances the richness. Cut the florets into manageable pieces so you get a little of everything on your fork. Taste before adding extra salt—the ham may provide all the seasoning you need.
An Inviting Supper for Leftover Ham
Make this creamy ham and broccoli pasta for a relaxed weeknight supper or a casual weekend lunch. It’s also a useful meal to plan after a holiday ham dinner. Serve freshly tossed, with a simple green salad alongside for a crisp contrast to the sauce.
How to Make Creamy Ham, Broccoli and Radish Pasta
Prepare the Ham Pasta Ingredients
Broccoli florets, sliced radishes, diced ham, wide ribbon pasta and shaved cheese are gathered for this creamy ham pasta. Cut the broccoli into similar-sized pieces and slice the radishes evenly so they cook consistently. Keeping the ham in small cubes makes it easy to distribute throughout the noodles. Have the cheese ready before you start cooking, so everything is within reach when it’s time to finish the dish.
Gently Simmer the Creamy Ham Pasta Sauce
Broccoli florets, sliced radishes and diced ham come together in the golden, creamy sauce before the pasta is added. Keep the sauce at a gentle simmer and turn the broccoli occasionally so the stems soften evenly. Check a thicker stem with the tip of a knife—it should be tender with a little resistance. Leave the sauce slightly loose so it can coat the wide pasta ribbons.
Tips for Creamy Ham and Broccoli Pasta
- Slice the radishes evenly: Thin, similar-sized slices soften at roughly the same rate. Thicker pieces keep more bite, so choose a thickness that suits the texture you enjoy.
- Check the broccoli stems: The florets can look ready while the stems are still firm. Test a thicker piece with a knife and avoid cooking until the tops fall apart.
- Separate the pasta ribbons: Stir gently as the pasta begins cooking so the wide noodles don’t stick together. Keep them slightly firm before adding them to the sauce.
- Save some pasta water: Reserve a little before draining. Add small splashes when tossing everything together if the creamy sauce becomes too thick to coat the noodles evenly.
- Season at the end: Ham and cheese both contribute salt. Taste the finished pasta before adding more, and keep the heat gentle as you finish the sauce.
My Kitchen Tip for Creamy Ham Pasta
I prefer to lift and fold wide pasta ribbons through the sauce with tongs rather than stirring them around the pan. It helps separate the noodles without tearing them or breaking up the tender broccoli. For this creamy ham pasta, add the ribbons a little at a time so the sauce can reach between the folds. Keep the heat low while tossing, and stop once everything is coated and warmed through.
Creamy Ham, Broccoli and Radish Pasta
Equipment
- Large pot
- Large skillet
- Colander
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Cheese grater or vegetable peeler
- Fine zester
- Pasta serving tongs
Ingredients
- 340 g egg noodles wide, or pappardelle or tagliatelle
- 3 cups broccoli cut into florets
- 1½ cups ham cooked and cubed
- 1 cup radishes quartered or cut into thick wedges
- 2 tablespoons butter
- 2 cloves garlic finely minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ¾ cup heavy cream or half-and-half
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt plus more for the pasta water
- ½ teaspoon black pepper freshly ground
- ½ cup Parmesan cheese finely grated
- 1 teaspoon lemon zest freshly grated
- 1 teaspoon thyme leaves fresh
- ¼ to ½ cup pasta water reserved, as needed
For Serving
- Parmesan cheese shaved
- Thyme fresh
- Pea shoots or microgreens
- Lemon zest additional
- Edible flowers optional
Instructions
Cook the pasta.
- Bring a large pot of salted water to a boil. Cook the wide noodles according to the package directions until al dente. Reserve ½ cup of pasta water, then drain.
Cook the radishes and ham.
- Melt the butter in a large skillet over medium heat. Add the radishes and cook for 3 to 4 minutes. Stir in the cubed ham and garlic and cook for another 2 minutes.
Make the creamy sauce.
- Sprinkle the flour over the ham and radishes and stir for 1 minute. Slowly pour in the chicken broth and cream. Stir in the Dijon mustard, garlic powder, salt and black pepper.
Add the broccoli.
- Add the broccoli florets directly to the skillet. Cover and simmer gently for 5 to 7 minutes, or until the broccoli is tender but still bright green.
Finish the sauce.
- Stir in the grated Parmesan, lemon zest and fresh thyme. If the sauce is too thick, add a small splash of reserved pasta water.
Serve.
- Divide the cooked noodles among the bowls and spoon the creamy ham, broccoli and radish mixture over the top. Garnish with shaved Parmesan, fresh herbs, pea shoots and edible flowers, if desired.
Notes
- This creamy ham, broccoli and radish pasta is a practical way to use leftover cooked ham for an easy weeknight dinner.
- Cook the wide noodles separately and spoon the creamy ham and broccoli mixture over the pasta when serving.
- Cut the broccoli into similar-sized florets so it cooks evenly in the skillet. Keep it tender-crisp for the best colour and texture.
- Cooked radishes become milder and slightly sweet while still adding a little bite to this easy ham pasta recipe.
- Taste the sauce before adding extra salt. Ham, Parmesan cheese and chicken broth can already be quite salty.
- Keep the heat low after adding the cream and Parmesan. A gentle simmer helps the creamy Parmesan sauce stay smooth.
- The sauce will thicken as it sits. Add a splash of pasta water, chicken broth or cream if it becomes too thick.
- Pappardelle, tagliatelle or wide egg noodles work especially well because they hold the rich sauce beautifully.
- Fresh lemon zest brightens the creamy sauce and balances the savoury ham and Parmesan flavours.
- Garnish the finished pasta with shaved Parmesan, fresh thyme, pea shoots or microgreens for extra colour and freshness.
- Edible flowers are optional, but they make this simple ham and broccoli pasta dinner look a little more special. Only use food-safe flowers that have not been treated with pesticides.
- Store leftover creamy ham pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently with a small splash of milk or broth.