Low-Fat Pasta Boscaiola - cooking recipe

Ingredients

400 g fettuccine pasta
3 teaspoons cornflour
250 ml low-fat evaporated milk
125 ml low sodium chicken broth
125 g shortcut bacon, lean, chopped
2 garlic cloves, crushed
1 brown onion, finely chopped
olive oil flavored cooking spray
150 g button mushrooms, sliced
1/4 cup flat leaf parsley, chopped
salt and pepper, to taste
parmesan cheese, to serve

Preparation

Cook pasta in a large saucepan as per packet directions until just tender.
Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper.
Heat a non-stick frying pan over medium-high heat. Add bacon and onion and spray lightly with oil. Cook, stirring, for 5 minutes or until golden.
Add garlic to pan and cook another minute.
Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute.
Drain pasta and set aside. Place milk mixture in saucepan used for pasta and place over medium heat. Cook, stirring, until sauce just comes to the boil.
Reduce heat to low and add pasta, bacon mixture and parsley. Toss until heated through and serve with parmesan cheese.