Pasta alfredo
Serves: 4
Time to make: 25 mins
Total cost: $16.48 / $4.12 per serve
(at time of publication)
Ingredients
- 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 cornflour
- ¼ cup reduced-fat sour cream
- 100g lean ham, chopped
- 400g can no-added-salt corn kernels, drained, rinsed
- 2 tablespoons freshly grated parmesan cheese
- 1 tablespoon chopped fresh flat-leaf parsley
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Instructions
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 449cal
-
Kilojoules 1880kJ
-
Protein 27g
-
Total fat 99g
-
–Saturated fat 4g
-
Carbohydrates 60g
-
–Sugars 15g
-
Dietary fibre 6g
-
Sodium 630mg
-
Calcium 360mg
-
Iron 1.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
