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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A firm favourite in our house - creamy and full of flavour. I really like the curly fettuccine but any pasta shape will do. The original recipe in Super Food Ideas magazine called for 97% fat-free bacon, which is hard to get here and quite expensive, so I use shortcut bacon or middle rashers as a second choice with the visible fat removed. Ingredients:
400 g fettuccine pasta |
3 teaspoons cornflour |
250 ml low-fat evaporated milk |
125 ml low sodium chicken broth |
125 g shortcut bacon, lean, chopped |
2 garlic cloves, crushed |
1 brown onion, finely chopped |
olive oil flavored cooking spray |
150 g button mushrooms, sliced |
1/4 cup flat leaf parsley, chopped |
salt and pepper, to taste |
parmesan cheese, to serve |
Directions:
1. Cook pasta in a large saucepan as per packet directions until just tender.
2. Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper.
3. Heat a non-stick frying pan over medium-high heat. Add bacon and onion and spray lightly with oil. Cook, stirring, for 5 minutes or until golden.
4. Add garlic to pan and cook another minute.
5. Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute.
6. Drain pasta and set aside. Place milk mixture in saucepan used for pasta and place over medium heat. Cook, stirring, until sauce just comes to the boil.
7. Reduce heat to low and add pasta, bacon mixture and parsley. Toss until heated through and serve with parmesan cheese.
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