This quick and easy pasta dish is full of crunchy greens for extra nutrition.
Ingredients
- 400g fusilli pasta
- 150g short cut bacon, excess fat trimmed, cut into thin strips
- 250g button mushrooms, sliced
- 2 garlic cloves, crushed
- 375g can lite and creamy evaporated milk
- 1 1/2 cups (230g) frozen baby peas
- 50g snowpea sprouts
- Salt & freshly ground pepper
Method
- Step 1Cook the pasta in a large saucepan of boiling water according to packet instructions or until al dente. Drain and return to the pan.
- Step 2Meanwhile, heat a non-stick frying pan over a high heat. Add the bacon and mushrooms, and cook, stirring for 5 minutes or until golden. Stir in the garlic. Add the evaporated milk and reduce the heat to medium. Simmer for 5-8 minutes or until mixture thickens slightly. Stir in the peas.
- Step 3Toss the cream sauce and snowpea sprouts through the pasta. Season with salt and pepper. Serve immediately.
- High carb
- Low fat
Nutrition
2387 kj
Energy
7g
Fat Total
3g
Saturated Fat
8g
Fibre
32g
Protein
26mg
Cholesterol
638.26mg
Sodium
14g
Carbs (sugar)
90g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Fresh Living
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