Creamy Mushroom Bacon Basil Spaghetti
Creamy Mushroom Bacon Basil Spaghetti
Ingredients
Pasta & Sauce
- 400g spaghetti
- 2 tbsp cornflour
- 1 tbsp water
- 1 x 375ml can light evaporated milk
- 250ml (1 cup) Chicken stock
- Freshly ground black pepper
Protein & Vegetables
- 2 x 125g pkts 98 per cent fat-free bacon (Weight Watchers brand), cut into 2cm pieces
- 500g cup mushrooms, thickly sliced
- 2 garlic cloves, crushed
Garnish
- 25g (1/4 cup) finely shredded parmesan
- 1/2 cup shredded fresh basil
Instructions
- 1
Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- 2
Meanwhile, combine the cornflour and water in a small bowl. Heat a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 3-5 minutes or until golden brown. Add the mushroom and garlic and cook, stirring occasionally, for 5 minutes or until mushroom softens. Add the evaporated milk and stock. Bring to the boil. Add the cornflour mixture and cook, stirring, for 3-5 minutes or until mixture thickens slightly. Remove from heat. Taste and season with pepper.
8 min - 3
Add the mushroom mixture to the spaghetti and toss until well combined. Divide the spaghetti among serving bowls. Sprinkle with parmesan and basil, and serve immediately.
