1 Preheat oven to 180C. Place mushrooms on one half of a paper-lined oven tray and lightly spray with oil and season with salt and pepper. Sprinkle with fresh thyme and place in the oven for 15 minutes. Remove from oven, arrange the ham on the other half of the tray and return to the oven for another 15 minutes or until the ham is slightly crisp and golden. Place to one side and keep warm.
2 While the mushrooms and ham are cooking, cook the pasta shapes in a pot of boiling salted water until al dente. Drain and keep warm.
3 Lightly spray a saucepan, add the onion and garlic and saute for 1 minute. Slowly pour over the milk and allow to boil and thicken slightly. Add the chives and season with salt and pepper.
4 Combine pasta, ham, mushrooms and the sauce, and divide over 4 bowls. Garnish with extra ground black pepper and spring onions.