Low-fat pasta boscaiola recipe (Pasta)


Yield: 4 servings

400 g fettuccine pasta
3 teaspoons cornflour
1 cup Carnation Light & Creamy Evaporated Milk
½ cups salt-reduced chicken stock
125 g 97% fat-free bacon, chopped
2   garlic cloves, crushed
1   brown onion, finely chopped
some   olive oil cooking spray
150 g button mushrooms, sliced
¼ cups flat-leaf parsley, chopped

Posted by Irene on May 9, 2008


Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.

Blend cornflour and 1 tablespoon of milk to a smooth paste. Add remaining milk, stock, and salt and pepper.

Heat a non-stick frying pan over medium-high heat. Add bacon, garlic and onion. Spray with oil. Cook, stirring, for 6 minutes or until golden. Add mushrooms. Cover. Cook, stirring every minute, for 4 minutes or until mushrooms are tender.

Drain pasta. Set aside. Return saucepan to stovetop over medium heat. Add milk mixture. Cook, stirring, for 2 minutes or until sauce just comes to the boil. Add pasta, bacon mixture and parsley. Reduce heat to low. Toss until heated through. Season with pepper. Serve.

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