Fettucini with Bacon, Mushrooms and Peas

A tasty and creamy but healthy pasta dish - great for mid-week!

Ingredients:

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

Method:

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.