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Low-fat penne boscaiola with asparagus
Low-fat penne boscaiola with asparagus
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a low-fat pasta dish in no time!
Ingredients:
  • 350g dried wholemeal penne pasta
  • 10.00 gm cornflour
  • 127.50 gm salt reduced chicken style liquid stock
  • 250ml Bulla Cooking Cream
  • 9.20 gm olive oil
  • 125g 98% fat-free rindless shortcut bacon, chopped
  • 250g button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 2 green onions, sliced
  • 1 bunch asparagus, trimmed, cut into 1cm-thick slices
  • 187.50 ml fresh green peas
  • 125.00 ml fresh flat-leaf parsley leaves, chopped
  • 1 tsp finely grated lemon rind
Instructions:
  • Prepare the pasta in a saucepan of boiling water according to the package instructions, until cooked to your desired tenderness. Drain the pasta.
  • In a bowl, combine cornflour with half of the stock until smooth. Mix in cream and the rest of the stock while whisking until smooth. In a large deep frying pan over medium heat, heat oil. Add bacon and cook, stirring, for 4 minutes until golden. Add mushrooms and garlic, cook for 5 minutes until mushrooms are tender. Lastly, stir in onion and asparagus and cook for 2 minutes until onion is tender.
  • Combine the cream mixture and peas in the pan and bring to a boil. Lower the heat to medium-low and stir for 2 to 3 minutes until thickened and the asparagus is tender. Add the pasta, parsley, and lemon zest, and toss well. Season with salt and pepper, then serve.

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