Ham and mushroom pasta - no cream

[MsMarch]

I have leftover ham and the world's largest packet of mushrooms delivered courtesy of Amazon so will do a ham and mushroom pasta. But I don't have cream. Should I

a) create a bit of a white/bechamel sauce by adding some flour and milk and creating a thicker sauce that way

b) simmer milk and perhaps some wine/stock and hope for the best

c) do b) but add a bit of greek yoghurt or cream cream cheese at the end (I have both)

I am leaning towards a but feels like a hassle, or c but not entirely sure about the cream cheese/yoghurt option.

C . It will be good!

(I would use Greek yog)

Cream cheese 😋

Have a tomato based sauce instead (assuming you have some tinned tomatoes)!
?

I would make the bechamel, it doesn't take long and the consistency will be much better, obviously throw some cheese in it as well.

Cream cheese! This was a student staple of mine

any eggs? Could do a carbonara type sauce

Small leaning towards cream cheese on the voting here so that might be the winner. I've used cream cheese before in similar situations, but not quite like this.

Don't want to do tomato - just don't feel like it and we have a lot of tomato based dishes. We had fajitas last night for example and will probably have spaghetti bolognaise tomorrow/Thursday so I'm all tomatoed up.

going to prepare the first part now, will come back to see final "vote" in about 30 minutes!

If it was me, I would bung in a couple of spoons of both the cream cheese and the yoghurt - you’re making me hungry 😋

i fail to see how A is faff: melt butter, chuck in flour, stir. Add milk. It will take 2 minutes.

it’s going to taste much nicer than stock and yogurt.

Cream cheese, milk and stock is going to be runny and soupy. Just make a roux.

Butter and Parmesan with pasta water will make a creamy sauce, you don't need cream cheese or anything like that

Cream cheese with a little stock made with pasta water to loosen it. I make it that way all the time, bloody lovely!

Cream cheese and a dash of the pasta cooking water will do the job just fine. I used to do that quite often.

I use cream cheese any time I want a creamy sauce. I just add a little milk/stock at a time until I get the right consistency. It's amazingly quick and simple and not at all runny.

Pepper into pan for 30 seconds to fragrance Onions in a pan with butter, cook til translucent
Add mushrooms + garlic, cook for 1 minute
Add pasta water
Add Parmesan if you have it.
Let simmer to thicken

Essentially a British carbonara crossed with a cacio e Pepe

Went with wine and cream cheese. was nice.

Do you have creme fresh? That makes a lovely sauce.

Cream cheese or A