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Healthier boscaiola recipe
Healthier boscaiola recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy and cheesy boscaiola ready in just 35 minutes, perfect for a wholesome dinner that kids will love.
Ingredients:
  • 318.75 gm salt reduced chicken style liquid stock
  • 7.50 gm cornflour
  • 125.00 ml light thickened cream for cooking
  • 2 x 250g packets carrot and pumpkin noodles
  • 200g small button mushrooms, sliced
  • 150g piece triple-smoked ham, cut into 1cm pieces
  • 1 brown onion, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 82.50 ml finely grated extra sharp parmesan
  • 62.50 ml fresh flat-leaf parsley leaves
Instructions:
  • In a medium jug, mix together the stock, cornstarch, and cream. Set aside.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them stand for 6 to 8 minutes until they are almost tender, then drain well.
  • Heat half of the oil in a large deep frying pan over medium-high heat until sizzling. Add mushrooms and ham, cook for 5 minutes until golden, stirring occasionally. Transfer to a heatproof bowl and wipe the pan clean.
  • Heat the remaining oil in the same pan over medium heat. Saute the onion for 4 minutes until just softened. Add garlic and cook for 1 minute until fragrant. Slowly pour in the stock mixture, stirring constantly for 3 minutes until the sauce bubbles and thickens.
  • Lower the heat to medium-low and stir in noodles along with two-thirds of the ham mixture. Cook with the lid on for 2 to 3 minutes until noodles are tender (be careful not to overcook). Mix in 1⁄4 cup parmesan and season with salt and pepper. Stir well until the parmesan is melted. Serve with the remaining ham mixture, parmesan, and parsley sprinkled on top.

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