I thought I would share a simple pasta recipe with you today, it is great if you don't have much time and you want something that isn't too rich. It is a carbonara of sorts but is in no way made in a traditional manner, it is is my lower fat interpretation.
serves 2-4 depending on portion size
- Any dried pasta you want, cook according to packet
- 600ml skimmed milk (2cups)
- 1 tbs corn flour, slaked with a little milk
- handful of mushrooms - I use chestnut - diced
- 4 rashers lean bacon, trimmed and cut in to small pieces
- 2 garlic cloves
- 1 medium red onion, diced
- 60g parmesan cheese, grated, plus extra for serving
Crack 1 of the garlic cloves and place in a pan with the milk over a medium/low heat to warm through, let the garlic infuse the milk with flavour, stirring occasionally to stop it catching.
With a little oil or low fat spray soften the onion and other garlic clove (crushed) in a pan, when they have become translucent add the bacon and cook until it is slightly crisp. Reduce heat and add the mushrooms, cover and let the mushrooms cook gently, stirring occasionally.
Remove the garlic from the infused milk, season and bring to the boil. When at boiling point add the corn flour and whisk until it thickens. When at desired consistency melt in the parmesan and stir in the bacon and mushroom mix.
Toss the cooked pasta in the sauce and serve immediately.