Mains

Creamy pasta

Author: Yvonne Walus - Recipe writer

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

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

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 478cal

Kilojoules 2000kJ

Protein 28g

Total fat 5g

–Saturated fat 2g

Carbohydrates 80g

–Sugars 22g

Dietary fibre 18g

Sodium 140mg

Calcium 450mg

Iron 5mg

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.

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