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Low-fat pasta boscaiola
Low-fat pasta boscaiola
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge guilt-free with this creamy low-fat boscaiola pasta!
Ingredients:
  • 400g fettuccine
  • 7.50 gm cornflour
  • 250.00 ml evaporated milk
  • 127.50 gm salt reduced chicken style liquid stock
  • 125g 97% fat-free bacon, chopped
  • 2 garlic cloves, crushed
  • 1 brown onion, finely chopped
  • olive oil cooking spray
  • 150g button mushrooms, sliced
  • 62.50 ml flat-leaf parsley, chopped
Instructions:
  • Boil pasta in a generous amount of salted water, following package instructions, until al dente.
  • Combine cornflour and 1 tablespoon of evaporated milk until smooth, then mix in the rest of the evaporated milk, stock, salt, and pepper.
  • Preheat a non-stick frying pan over medium-high heat. Add bacon, garlic, and onion, then lightly spray with oil. Sauté and stir for 6 minutes until golden. Add mushrooms, cover, and cook for 4 minutes, stirring occasionally until tender.
  • After draining the pasta, set it aside. Return the saucepan to the stovetop over medium heat and pour in the milk mixture. Cook and stir for 2 minutes until the sauce begins to boil. Add the pasta, bacon mixture, and parsley. Lower the heat to medium-low and toss everything together until heated through. Season with pepper and serve.

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