Recipe: Creamy Linguine with Ham and Mushrooms

Creamy Linguine with Ham and Mushrooms
rec.food.recipes/Robin Cowdrey/1996

2 tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 lb mushrooms, sliced
1 tsp dried thyme
1/4 tsp nutmeg
2 tbsp all-purpose flour
2 cups 2% milk
1 lb linguine, cooked per package directions
1 cup cubed black forest ham
1/2 cup chopped fresh parsley
3/4 tsp salt
1/2 tsp pepper

Heat oil over medium heat; cook onion and garlic until softened. Add mushrooms, thyme and nutmeg; cook, uncovered, until mushrooms release their juices. Sprinkle with flour; cook, stirring, for 1 minute. Gradually whisk in milk; cook, stirring, for 12 minutes or until thickened. Toss pasta with sauce, ham and 1/3 of the parsley, salt and pepper. Transfer to platter; garnish with remaining parsley.