Tagliatelle Alfredo
13
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Are you planning a dinner party? With this pasta dish, you can’t go wrong and it’s ready in no time.
Ingredients
Dry pasta
280 g, (tagliatelle)
Brown onion
1 small, finely chopped
Garlic
2 clove(s), crushed
Red capsicum
½ small, coarsely chopped
Mushrooms
400 g, thinly sliced
Cornflour
1 tbs
Light evaporated milk
300 ml
Light cream
⅓ cup(s), (85ml)
Frozen green peas
1 cup(s)
Grated parmesan cheese
⅓ 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. Return to pan.
2
Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, capsicum, mushrooms and 1 tablespoon water. Cook, stirring, for 4–5 minutes or until mushrooms and capsicum are tender.
3
Whisk cornflour and 2 tablespoons evaporated milk in a medium bowl until smooth. Whisk in remaining evaporated milk. Add to mushroom mixture and cook, stirring occasionally, for 5 minutes or until sauce boils and thickens. Add cream and peas and stir until heated through. Season with salt and freshly ground black pepper.
4
Add mushroom mixture to pasta and toss gently to combine. Serve sprinkled with parmesan.
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