Monthly Recipe July 2015

Creamy Mushroom fettuccine

 

Preparation Time: 10Mins

Cooking Time: 10Mins

Serves 1 (as a main)

 

40g dried fettuccine, or gluten-free pasta

½ tsp extra Virgin Olive Oil

250g mixed mushrooms, thinly sliced

2 cloves garlic, crushed

½ tsp cornflour or gluten-free cornflour

125ml (½ cup) carnation Light & Creamy Evaporated Milk

50g egg, lightly whisked

1 tsp Dijon mustard or gluten-free mustard

1 tsp finely grated lemon zest

5g parmesan, to serve

1 Tbsp chopped flat-leaf parsley, to serve

Freshly ground black pepper, to serve

2 cups mixed garden salad (salad Leaves, cucumber, snow peas), to serve

 

 

1 Cook pasta in a small saucepan of boiling water, following packet instructions. Drain and return to pan.

 

2 Meanwhile, heat oil in a medium non-stick frying pan over a medium-high heat. Add mushroom and garlic. Cook, stirring, often, for 5-6 minutes or until mushroom is very soft and light golden brown. Set aside.

 

3 Put cornflour in a small bowl. Gradually add milk and whisk until smooth. Add egg and mustard and whisk to combine.

 

4 Add mushroom mixture, milk mixture and lemon zest to pan with pasta. Cook over a medium heat, stirring, for 2 minutes or until sauce thickens and is heated through. Put pasta mixture in a serving bowl. Sprinkle over parmesan, parsley and pepper. Serve with salad.

 

 

Recipe from the Better Homes and Gardens Diabetic Living March/April 2015 Issue 56