Low-Fat Pasta Boscaiola

12 ingredients
7 steps

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. 1
    Cook pasta in a large saucepan as per packet directions until just tender.
  2. 2
    Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper.
  3. 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. 4
    Add garlic to pan and cook another minute.
  5. 5
    Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute.
  6. 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. 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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