Pasta Boscaiola

I had to whip this up pretty quickly the other night. You see, I got home early but because I've been having stomach cramps in the last few days, I couldn't be bothered doing much when I got home. My husband was at the gym after work and he likes to 'dilly-dally' (e.g. taking his time changing, walking back to the office, packing up his things etc). You may ask why he doesn't just take all his stuff down to the gym with him so he could come home straight after the gym, right? Yes, I've been on his case about this but he says he doesn't want to leave his stuff at the gym so he feels compelled to leave them all in his office. After a long wait, my husband finally gets home at 7:30pm and he wanted dinner. I didn't mind cooking coz I didn't want him to mess up my kitchen and tonight, after feeling crook the entire day, I needed to conjure up a quick meal. With leftover bacon and mushrooms in the fridge, I decided to make him my Pasta Boscaiola.

This pasta is great. It's very tasty and although it's a creamy sauce, the ingredients making up the sauce are not fattening at all. If you want to make a creamy pasta sauce but don't want to pack on the calories, I would encourage you to try using evaporated milk.


Pasta Boscaiola
(serves 2)

200g fettuccine pasta
4 pieces of fat-free bacon, chopped
6 swiss mushrooms, sliced
1 tsp garlic, chopped
1 can Carnation Light & Creamy Evaporated Milk
250ml vegetable stock
3 teaspoons cornflour
handful of flat-leaf parsley, chopped
Parmesan cheese

- Cook pasta until al dente
- While the pasta is cooking, start making the sauce
- Mix cornflour with water, set aside
- Heat up a saucepan and cook garlic with bacon until ready; add mushrooms until they are tender
- Pour in vegetable stock and when this is heated up, add in the evaporated milk & bring it to the boil
- Turn the heat down and let it simmer; then pour in the cornflour mixture. Stirring until the mixture becomes a creamy texture
- Toss the pasta in the creamy sauce until the pasta is well covered
- Serve immediately with parsley, pepper and a handful of parmesan cheese (if desired)