Low-fat pasta boscaiola

Recipe: Low-fat pasta boscaiola

Ingredients

  • 400g fettuccine pasta
  • 3 teaspoons cornflour
  • 1 cup Carnation Light & Creamy Evaporated Milk
  • 1/2 cup salt-reduced chicken stock
  • 125g 97% fat-free bacon, chopped
  • 2 garlic cloves, crushed
  • 1 brown onion, finely chopped
  • olive oil cooking spray
  • 150g button mushrooms, sliced
  • 1/4 cup flat-leaf parsley, chopped

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Blend cornflour and 1 tablespoon of milk to a smooth paste.
  2. Add remaining milk, stock, and salt and pepper. Heat a non-stick frying pan over medium-high heat. Add bacon, garlic and onion. Spray with oil.
  3. Cook, stirring, for 6 minutes or until golden. Add mushrooms. Cover. Cook, stirring every minute, for 4 minutes or until mushrooms are tender.
  4. Drain pasta. Set aside. Return saucepan to stovetop over medium heat. Add milk mixture. Cook, stirring, for 2 minutes or until sauce just comes to the boil.
  5. Add pasta, bacon mixture and parsley. Reduce heat to low. Toss until heated through. Season with pepper.
  6. Serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)