Low-fat Pasta Boscaiola

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.