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Low fat pasta boscaiola

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Cooking ~ Low-fat  pasta boscaiola. Fancy a creamy pasta but worried about your waistline? Then this low-fat pasta boscaiola is definitely for you!

    400g fettuccine pasta
    3 teaspoons cornflour
    1 cup Carnation Light & Creamy Evaporated Milk
    1/2 cup salt-reduced chicken stock
    125g 97% fat-free bacon, chopped
    2 garlic cloves, crushed
    1 brown onion, finely chopped
    olive oil cooking spray
    150g button mushrooms, sliced
    1/4 cup flat-leaf parsley, chopped


    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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