Low-fat pasta boscaiola recipe (Pasta)

Ingredients

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

Instructions

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.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/low-fat-pasta-boscaiola/