This is a super quick and easy meal and with a creamy sauce that whips together as quick as the pasta cooks! My absolute fav.
It’s a great way to stretch your protein which, come to think about it, lots of people are talking about recently with meat being a little scare in the grocery stores right now.
I don’t know about you, but I’m not too concerned about no meat! There are plenty of plant-based proteins out there and I’ve honestly been wanting to eat less meat and more plants for both overall health and environmental reasons.
Now if you don’t have ham, you can make a chicken version of this recipe! You can also use mozzarella in place of cheddar or a half cup of Parmesan cheese.
- Per serving, this recipe packs 47 g of carbs, 18 g of protein, and 9 g of fat, and 1 g of fiber
- Pre-workout: have at least 2 hours before your session to give you enough time to digest. Add extra carbs or have a pre-session carb snack if possible.
- Post-workout: this recipe has the ideal 3-4:1 ratio of carbs to protein! Have post-workout meal within 1-2 hours of your session.
- 1 lb pasta
- 1 teaspoon salt
- Drizzle of oil
- 1 onion, diced
- 1 cup cooked ham, diced
- 1 can of condensed mushroom soup (10.5 oz)
- 1/2 cup milk
- 1 cup shredded cheddar
- Optional: 1 cup frozen peas
- Parmesan cheese
- Cook the pasta according to the package directions, adding 1 tsp of salt to the water
- While the water is boiling, drizzle oil in a large skillet and cook onion covered for a few minutes until soft
- Add ham, mushroom soup, milk and peas if you’re including them and cook until heated through
- Add shredded cheese and cook until melted
- Once the pasta is ready, drain it and add it to the skillet
- Mix, sprinkle with Parmesan, and serve
Did you make it? I’d love to see how it turned out! Tag @bitebetanutrition on instagram.
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