Thursday, 28 July 2016


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.

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