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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe from the Weigh Less Naturally cookbook. We really like this recipe and it is so easy to make. Ingredients:
400 g mushrooms, sliced |
1 large onion, diced |
160 g lean bacon or 200 g pastrami |
250 ml evaporated milk (we use carnation light & creamy) |
8 sun-dried tomatoes or 8 dehydrated tomatoes, diced |
1 tablespoon light sour cream |
4 tablespoons parmesan cheese, grated |
1 pinch black pepper |
4 cups cooked pasta, of your choice |
Directions:
1. Reconstitute the dried tomatoes in boiling water for 5 minutes.
2. Saute the mushrooms in non-stick pn until just tender (they cook in their own juices).
3. Remove and set aside.
4. Add onion and bacon to a pan and sauté until golden brown.
5. Pour evaporated milk over mixture and simmer for 5 minutes.
6. Add the diced tomatoes (drained) and the mushrooms, and heat through.
7. Stir through the sour cream and cheese.
8. Add the pasta and toss, season and serve.
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