Total 71 smartpoints
11 smartpoints per serve - serves 6
1 onion, finely diced (0sp)
2 tsp minced garlic (0sp)
500g mushrooms, sliced (0sp)
175g shortcut bacon (13sp)
400g pasta, dry (37sp)
375ml Nestlé Carnation Light and Creamy Evaporated Milk (15sp)
1 tsp salt reduced chicken stock powder (1sp)
1/2 tbsp cornflour (1sp)
Salt and pepper, to taste (0sp)
25g Parmesan, grated (4sp)
Over medium heat add onion, mushrooms and bacon (spray pan with a little olive oil if necessary). Cook down until soft stirring occasionally (Let any liquid reduce to nothing).
Meanwhile, add the pasta to a large pan of boiling salted water and cook until al dente.
In a small jug add chicken stock powder and cornflour. Gradually stir through evaporated milk so that there are no lumps in the cornflour.
Once liquid has reduced in mushroom/bacon mix add garlic and cook for a further minute. Stir in evaporated milk mixture and heat until warm and slightly thickened. Stir through drained pasta, season with salt and pepper and serve with parmesan cheese on top.