Creamy pasta

Creamy pasta

Author: Yvonne Walus - Recipe writer

Photographer: Melanie Jenkins

Serves: 4

Time to make: 25 mins

Ingredients

400g wholemeal pasta
1 teaspoon oil
1 cup diced onion
1 teaspoon minced garlic
1 cup diced capsicum
1 cup diced mushrooms
1 cup sliced carrots
2 cups broccoli florets
1 cup fresh basil leaves
2 cups low-fat evaporated milk
1 teaspoon paprika

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Instructions

Stay Awake

1 Cook pasta following packet directions. Keep an eye on pot.

2 Meanwhile, while keeping an eye on pasta pot, heat oil in a large non-stick frying pan. Add onion and stir for 5 minutes. Add garlic and stir for 1 minute.

3 Add capsicum, mushrooms, carrots, broccoli and basil. Stir and fry for 3-4 minutes. Reduce heat and pour in milk. Sprinkle over paprika and stir through. Cook for 1 minute.

4 Pour over cooked pasta and serve immediately.

Variations

Make it dairy free: Replace evaporated milk with 1 cup reduced-fat coconut milk and 1 cup water.
Make it gluten free: Use gluten-free pasta and check paprika is gluten free.
This recipe also works with other veges such as grated courgette, olives, capers, peas, corn and cauliflower.
To increase protein, add a 425g can tuna in spring water or a 415g can pink salmon.
To increase protein but still keep the dish vegetarian, add 200g silken tofu.

HFG tip

Did you know? Orecchiette is Italian for ‘little ears’ — and orecchiette pasta looks just like that!

Nutrition Info (per serve)

Calories 478 cal

Kilojoules 2000 kJ

Protein 28 g

Total fat 5 g

Saturated fat 2 g

Carbohydrates 80 g

Sugar 22 g

Dietary fibre 18 g

Sodium 140 mg

Calcium 450 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.