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Creamy bacon and mushroom fettuccine
Creamy bacon and mushroom fettuccine
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Irresistible low-fat creamy fettuccine.
Ingredients:
  • 375g fettuccine
  • 1 bunch broccolini, cut into 5cm lengths
  • 2 x 125g pkts Weight Watchers 98% fat free bacon, cut into 1.5cm pieces
  • 500g button mushrooms, halved
  • 5g reduced-fat dairy spread
  • 40g (1/4 cup) plain flour
  • 560ml (2 1/4 cups) skim milk
  • 60ml (1/4 cup) extra light thickened cream
  • 30g (1/3 cup, lightly packed) coarsely grated So-Light Vintage reduced-fat cheddar
  • 40.00 ml shredded parmesan
  • Shaved parmesan, to serve
Instructions:
  • Boil pasta in saucepan of water as per packet instructions until al dente. Add broccolini for final 2 minutes of cooking. Drain well.
  • Heat a non-stick frying pan over medium-high heat. Cook bacon and mushrooms for 5 minutes until tender. Transfer to a plate.
  • In a saucepan over medium heat, melt the spread. Add flour and cook, stirring, for 30 seconds until combined. Remove from heat and gradually whisk in milk and cream until well combined. Return to medium heat and cook, stirring, for 3-5 minutes until mixture boils and thickens. Stir in cheddar and shredded parmesan until melted. Enjoy the creamy and cheesy sauce!
  • Combine the pasta and bacon mixtures in the pan, stirring until well mixed. Serve in individual bowls, season with salt and pepper, and garnish with shaved Parmesan.

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