Tagliatelle with bacon and creamy mushroom sauce
14
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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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