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 oil spray
- 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
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)
Kilojoules 1880kJ
Calories 449cal
Protein 27g
Total fat 99g
–Saturated fat 4g
Carbohydrates 60g
–Sugars 15g
Dietary fibre 6g
Sodium 630mg
Calcium 360mg
Iron 1.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Ian Wallace
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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