Fettuccine boscaiola
10
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A lighter fresh take on the Italian classic!
Ingredients
Dry pasta
240 g, fettucine
Fresh red chilli
1 whole, deseeded, thinly sliced
Shortcut bacon
125 g, chopped
Mushrooms
400 g, button variety, thinly sliced
Garlic
2 clove(s), crushed
Reduced-fat evaporated milk
½ cup(s), (125ml)
Chicken stock cube
1 individual, to make 250ml of stock
Fresh flat-leaf parsley
¼ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions or until just tender. Drain and return to the pan to keep warm.
2
Meanwhile, lightly spray a large non-stick frying pan with oil. Heat over medium-high heat and cook chilli, stirring occasionally, for 2 minutes, or until lightly browned. Transfer to a small bowl.
3
Cook bacon in same pan, stirring, for 3-4 minutes, or until lightly browned. Transfer to a bowl. Add mushroom and garlic to pan and cook, stirring occasionally, for 5 minutes, or until lightly browned. Return bacon to pan. Add milk and stock and bring to the boil. Season with salt and pepper.
4
Add mushroom sauce to pasta and toss to coat. Top with parsley and chilli to serve.
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