Creamy Mushroom, Bacon And Spinach Pasta - Low Fat - cooking recipe

Ingredients

olive oil flavored cooking spray or 1 tablespoon olive oil
1 teaspoon minced garlic
1 onion, finely chopped
1/2 red capsicum, finely chopped
3 slices bacon, chopped (WW brand if possible)
7 mushrooms, sliced
185 ml evaporated low-fat milk
1 tablespoon Dijon mustard
100 g baby spinach leaves
200 g pasta (any type - I use penne or fettucine)
chili flakes (optional)
black pepper, to taste

Preparation

Bring a large pot of salted water to the boil.
Spray a pan with olive oil spray and saute finely chopped onion, capsicum, bacon and garlic.
When soft add mushrooms and as much or as little chilli as you like.
Cook until soft.
Put pasta into boiling water and bring back to the boil.
Cook to your liking.
Add dijon mustard and evaporated milk to the onion mix.
Stir to combine and heat very gently until pasta is ready.
If you like a'wetter' sauce add a small amount of the pasta cooking water to the onion/milk mixture.
Place washed spinach leaves into a colander.
When ready drain the pasta over the spinach.
This will wilt the spinach- the only'cooking' it needs.
Add the pasta/spinach mix to the sauce.
Stir to combine.
Serve topped with freshly ground black pepper and parmesan cheese if desired.
**Note: In Australia, on the Weight Watchers points plan, WW bacon is 1/2 a point for 3 slices and the small tin (185ml) of carnation brand light and creamy evaporated milk is 3 points.