Photo of Fettuccine boscaiola by WW

Fettuccine boscaiola

8
8
8
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
A lighter fresh take on the Italian classic!

Ingredients

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 the chilli, stirring occasionally, for 3 minutes or until lightly browned. Transfer to a small bowl.
  3. Cook the bacon in the same pan, stirring, for 3-4 minutes or until lightly browned. Transfer to a bowl. Add the mushroom and garlic to pan and cook, stirring occasionally, for 5 minutes or until browned. Return bacon to the pan. Add milk and stock and bring to the boil. Season with salt and pepper.
  4. Add the mushroom sauce to the pasta and toss to coat. Top with parsley and the chilli to serve.

Notes

SERVING SUGGESTION: Salad of tomato, cucumber, red onion and basil, drizzled with balsamic vinegar. VARIATION: Add 1/2 cup of grated parmesan cheese with mushroom sauce in step 4.

Start eating better than ever!