Pasta bolognese with mushrooms
8 - 9
PersonalPoints™ per serving
This lighter version of the classic pasta bolognese uses chicken mince and mushrooms instead of beef mince so you still get a rich ‘meaty’ flavour and texture.
1 medium, finely chopped
3 clove(s), crushed
Lean chicken breast mince
375 g, cup variety, coarsely chopped
1 cup(s), (260g)
250 g, fettuccine variety
- Heat oil in a large non-stick frying pan over medium-high heat. Cook onion and garlic for 2-3 minutes, stirring, until lightly golden. Add mince and cook, breaking up lumps with a wooden spoon, for about 3 minutes or until changed in colour.
- Add mushrooms, season with salt and pepper and cook, stirring, for 2-3 minutes, until beginning to soften. Stir in passata and vinegar and bring to a simmer. Simmer uncovered for 10 minutes, or until thickened.
- Meanwhile, cook fettuccine in a large saucepan of boiling salted water following packet instructions, or until tender. Drain, reserving ½ cup (125ml) cooking liquid.
- Add fettucine to mushroom mixture, stir over low heat to combine, adding reserved cooking liquid to moisten, if required.