Low Fat Pasta Boscaiola Recipes
LOW-FAT PASTA BOSCAIOLA
A firm favourite in our house - creamy and full of flavour. I really like the curly fettuccine but any pasta shape will do. The original recipe in Super Food Ideas magazine called for 97% fat-free bacon, which is hard to get here and quite expensive, so I use shortcut bacon or middle rashers as a second choice with the visible fat removed.
Provided by westivan
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 369.1, Fat 4.9, SaturatedFat 1.1, Cholesterol 88.6, Sodium 480.7, Carbohydrate 61.2, Fiber 1, Sugar 1.8, Protein 19.8
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