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Creamy mushroom, bacon and basil spaghetti
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Creamy, low-fat bacon dish - a guilt-free indulgence.
Ingredients:
  • 400g spaghetti
  • 20.00 gm cornflour
  • 20.00 gm water
  • 2 x 125g pkts 98 per cent fat-free bacon (Weight Watchers brand), cut into 2cm pieces
  • 500g cup mushrooms, thickly sliced
  • 2 garlic cloves, crushed
  • 1 x 375ml can light evaporated milk
  • 250ml (1 cup) chicken style liquid stock
  • Freshly ground black pepper
  • 25g (1/4 cup) finely shredded parmesan
  • 125.00 ml shredded fresh basil
Instructions:
  • Boil the spaghetti in a large pot of salted water as per package instructions until al dente. Drain and place back in the pot.
  • Combine cornflour and water in a small bowl. In a medium non-stick frying pan over medium-high heat, cook bacon until golden brown. Add mushroom and garlic, cook until mushroom softens. Pour in evaporated milk and stock, bring to a boil. Add the cornflour mixture and stir until slightly thickened. Season with pepper and remove from heat.
  • Combine the mushroom mixture with the spaghetti and toss until evenly coated. Serve in individual bowls, then top with parmesan and basil before serving promptly.

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