Friday, 23 September 2011
Low-fat Penne Boscaiola
And there is! Super Food Ideas this month is full of low fat meals. They have taken your favourite "naughty" foods and given them a healthy make over. Everything from party treats to chocolate cake!
Personally I have never been a big fan of creamy pasta, I much prefer my tomato based sauces. But when I saw this recipe I knew my sister and I had to give it a go this week as part of our low fat dinners.
I have changed it a little bit. Instead of using Philadelphia cream for cooking, I used light and creamy evaporated milk. Which you can substitute for almost anything that uses cream. You may also notice that the recipe asks for parsley but you there isn't any in the picture. This is purely because I forgot it.
350gm wholemeal penne pasta
1 tbl spoon cornflour
1/2 cup chicken stock
250ml carnation light and creamy evaporated milk
2 tsp olive oil
125gm short cut bacon
250gm button mushrooms, sliced
2 garlic cloves, crushed
2 green onions, sliced
3/4 cup green peas
1/2 cup fresh flat leaf parsley, chopped
1 tsp finely grated lemon rind
1. Cook pasta in a saucepan of boiling water for approx 14 minutes or until tender. Drain.
2. Meanwhile, place the cornflour in a bowl. Add half the chicken stock and stir until smooth. Add cream and remaining stock.Whisk until smooth.
3. Heat the oil in a large deep frying pan over medium heat. Add bacon. Cook for 4 minutes or until golden. Add the mushrooms and garlic. Cook, stirring, for 5 minutes or until mushrooms have softened. Add the green onion. Cook for a further 2 minutes until onion is tender.
4. Add cream mixture and peas to pan. Bring to the boil. Reduce heat to medium-low. Cook, stirring for 2 to 3 minutes or until thickened and peas are cooked through. Add the pasta, parsley and lemon rind. Stir to combine. Season with salt and pepper.
Before low fat make over: Kilojoules 3017kj, Saturated Fat 22.3g, Fat 41.4g
After low ft make over: Kilojoules 2193kj, Saturated Fat 6.3g, Fat 13.2g