A tasty and creamy but healthy pasta dish - great for mid-week!
3 rashers bacon
2 teaspoons olive oil
2 cloves garlic, crushed
1 red onion, chopped
185g mushrooms, sliced
1/3 cup fresh parsley, chopped
1 cup frozen peas
1 1/2 cups (375ml) low-fat light evaporated milk
2 teaspoons cornflour
325g dried fettucini
25g parmesan shavings
Chop bacon roughly and cook in a medium pan with oil, garlic and onion for 5 minutes. Add sliced mushrooms and cook for another 5 minutes, stirring often, until soft.
Add the parsley, peas and milk to the pan. Mix the cornflour with 1 tablespoon of water until smooth, add to mixture and stir over medium heat until slightly thickened.
Meanwhile, cook pasta in a large pan of boiling water for 10 minutes, or under tender. Drain and serve with the sauce and top with parmesan.