Step 1 Cook pasta according to packet instructions. Drain. Return to saucepan.

Step 2 Meanwhile, spray a large frying pan with oil and place over medium-high heat. Add mushrooms and onions. Cook, stirring, for 5–6 minutes, until liquid has evaporated. Add garlic.

Step 3 Combine 1/4 cup evaporated milk with cornflour in a small bowl. Add remaining milk to mushroom mixture and heat through. Add cornflour mixture and cook, stirring, for 4–5 minutes, until sauce boils and thickens. Add sour cream, ham and corn and cook for 1 minute, or until hot.

Step 4 Gently fold mushroom mixture into pasta, with parmesan and parsley. Serve with a salad.