Ingredients
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400 g fettuccine pasta
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3 teaspoons cornflour
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250 ml low-fat evaporated milk
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125 ml low sodium chicken broth
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125 g shortcut bacon, lean, chopped
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2 garlic cloves, crushed
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1 brown onion, finely chopped
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olive oil flavored cooking spray
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150 g button mushrooms, sliced
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1/4 cup flat leaf parsley, chopped
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salt and pepper, to taste
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parmesan cheese, to serve
Instructions
- Cook pasta in a large saucepan as per packet directions until just tender.
- Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper.
- 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.
- Add garlic to pan and cook another minute.
- Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute.
- 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.
- Reduce heat to low and add pasta, bacon mixture and parsley. Toss until heated through and serve with parmesan cheese.