Pasta alfredo

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Ian Wallace

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

300g fresh pasta

olive spray oil

300g button mushrooms, sliced

3 spring onions, sliced

1 clove garlic, finely chopped

375ml can light evaporated milk

1 teaspoon cornflourcornstarchX

¼ cup reduced-fat sour cream

100g lean ham, chopped

400g can no-added-salt corn sweetcornXkernels, drained, rinsed

2 tablespoons freshly grated parmesan cheese

1 tablespoon chopped fresh flat-leaf parsley

Instructions

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1 Cook pasta in a large saucepan following packet directions. Drain. Return to pan.

2 Meanwhile, spray a large frying pan with oil and place over a medium-high heat. Add mushrooms and onions and cook, stirring, for 5-6 minutes until most of the liquid has evaporated. Add garlic and stir.

3 In a small bowl combine 1/4 cup evaporated milk with cornflour. Add the remaining milk to mushroom mixture and heat through. Add cornflour mixture and cook, stirring, for 4-5 minutes until sauce boils and thickens. Add sour cream, ham and corn and cook for 1 minute or until hot.

4 Stir mushroom mixture through pasta and add parmesan and parsley.

Variations

Make it gluten free: Use gluten-free pasta, cornflour and ham.

Nutrition Info (per serve)

Calories 449 cal

Kilojoules 1880 kJ

Protein 27 g

Total fat 99 g

Saturated fat 4 g

Carbohydrates 60 g

Sugar 15 g

Dietary fibre 6 g

Sodium 630 mg

Calcium 360 mg

Iron 1.5 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.

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