I have avoided pastas with creamy sauces for years, living in fear of the calories and the fat, plus for some reason I really do just prefer a pasta with a good tomato sauce. But anyway, I found this recipe for a low fat version of Pasta Boscaiola, roughly translated means pasta with mushrooms, and it sounded delicious plus I had a hankering for pasta with a lovely creamy sauce that wasn't too rich so I had my fingers crossed that this might be it!
All you need is:
250g pasta
1 x onion (diced)
2 tspns crushed garlic
125g 98% fat free short crust bacon diced (rind removed)
200g button mushrooms (sliced)
1/4 cup dry white wine
250ml tub of light cooking cream (I used the Philadelphia one)
Cook the pasta as per packet directions, I used spaghetti and just chucked it in a big pot of boiling water while I made the sauce.
Spray a large fry pan with non stick oil and add the onion, garic and bacon. Cook for 3-4 mins or until onion has softened.
Add mushrooms and cook for another 2-3 mins.
Add the wine and bring to the boil. Stir in the cooking cream and make sure everything is well combined.
Allow the mix to simmer for 5-6 mins, season with salt and pepper if desired.
Check your pasta, if it's ready, then drain and return to the pot. Pour the sauce into the pot and stir well to combine.
This dish serves 4 and it is spot on. It's not too rich or too creamy, but just a lovely light meal that both OH and I really enjoyed (and it's rare that a full fat meat loving man will agree with this little calorie conscious vegetarian girl!)
Hope you all enjoy as much as we did!
Em x
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