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Photo of Tagliatelle with bacon and creamy mushroom sauce by WW

Tagliatelle with bacon and creamy mushroom sauce

14
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Bacon and creamy mushroom pasta means dinner has never smelt so good!

Ingredients

Reduced fat oil spread

2 tsp

Green shallot(s)

3 individual, sliced

Shortcut bacon

125 g, chopped

Mushrooms

400 g, sliced

Garlic

2 clove(s), crushed

Cornflour

1 tbs

Light evaporated milk

1¼ cup(s), (310ml)

Extra light sour cream

½ cup(s), (125g)

Dry pasta

250 g, tagliatelle (dry)

Fresh chives

1 tbs, chopped

Instructions

  1. Cook pasta in a saucepan of boiling water, following packet instructions or until just tender. Drain, reserving ¼ cup liquid.
  2. Meanwhile, heat a saucepan over medium heat. Add canola spread, shallots and bacon. Cook, stirring, for 3–4 minutes. Add mushrooms and garlic and cook, stirring, for 4–5 minutes. Remove from heat.
  3. Combine cornflour and milk, then stir into mushroom mixture. Return saucepan to medium heat and cook, stirring, until sauce boils and thickens. Add sour cream and season. Gently toss pasta and reserved liquid in creamy mushroom sauce. Serve topped with chives.

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