It may be creamy but this delicious bacon dish is also low in fat.
Ingredients
- 400g spaghetti
- 2 tablespoons cornflour
- 1 tablespoon water
- 2 x 125g pkts 98 per cent fat-free bacon (Weight Watchers brand), cut into 2cm pieces
- 500g cup mushrooms, thickly sliced
- 2 garlic cloves, crushed
- 1 x 375ml can light evaporated milk
- 250ml (1 cup) Massel chicken style liquid stock
- Freshly ground black pepper
- 25g (1/4 cup) finely shredded parmesan
- 1/2 cup shredded fresh basil
Method
- Step 1Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Step 2Meanwhile, combine the cornflour and water in a small bowl. Heat a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 3-5 minutes or until golden brown. Add the mushroom and garlic and cook, stirring occasionally, for 5 minutes or until mushroom softens. Add the evaporated milk and stock. Bring to the boil. Add the cornflour mixture and cook, stirring, for 3-5 minutes or until mixture thickens slightly. Remove from heat. Taste and season with pepper.
- Step 3Add the mushroom mixture to the spaghetti and toss until well combined. Divide the spaghetti among serving bowls. Sprinkle with parmesan and basil, and serve immediately.
Nutrition
2400 kj
Energy
7g
Fat Total
3g
Saturated Fat
8.5g
Fibre
38g
Protein
88g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0