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CREAMY VEGIE PASTA
A great tasting lower-fat version of cream-based pasta sauce.
10 minutes preparation + 10 minutes cooking
10 serves of vegies in this recipe
350g penne pasta
1 onion, diced
2 cloves garlic, chopped
150g lean leg ham, sliced
250g mushrooms, sliced
1 bunch English spinach, thoroughly washed, drained and chopped
1 red capsicum, seeded and sliced
375mL can low-fat evaporated milk
2 teaspoons cornflour
2 tablespoons parsley, chopped
50g grated Parmesan cheese
Cook pasta according to packet directions and drain. Saute onion and garlic in a non-stick pan with a little water until onion is soft.
Add ham and mushrooms and cook until mushrooms are golden brown, adding a little water if necessary.
A great tasting lower-fat version of cream-based pasta sauce.
10 minutes preparation + 10 minutes cooking
10 serves of vegies in this recipe
350g penne pasta
1 onion, diced
2 cloves garlic, chopped
150g lean leg ham, sliced
250g mushrooms, sliced
1 bunch English spinach, thoroughly washed, drained and chopped
1 red capsicum, seeded and sliced
375mL can low-fat evaporated milk
2 teaspoons cornflour
2 tablespoons parsley, chopped
50g grated Parmesan cheese
Cook pasta according to packet directions and drain. Saute onion and garlic in a non-stick pan with a little water until onion is soft.
Add ham and mushrooms and cook until mushrooms are golden brown, adding a little water if necessary.
Add spinach and capsicum, cooking until spinach is wilted. Add milk to vegetables and heat through.
In a small bowl mix cornflour with a little water to a smooth paste. Add to vegetable mixture. Place pasta in a large serving bowl.
Pour over vegetable mixture, add parsley and cheese and toss well.
Serve immediately.
Serves 4.
Hint
For a vegetarian meal, substitute extra mushrooms for ham.
Serving suggestion
Serve with a green salad.
Serve immediately.
Serves 4.
Hint
For a vegetarian meal, substitute extra mushrooms for ham.
Serving suggestion
Serve with a green salad.
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NUTRITION INFORMATION
Serves in this recipe: 4
Serve size: 482 g
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| Quantity per serving | Quantity per 100g | |
| Energy | 1891.55 kJ | 392.65 kJ |
| Protein |
31.50 g |
6.54 g |
| Fat -saturated |
8.35 g 3.82 g |
1.73 g 0.79 g |
| Carbohydrate -sugars |
59.16 g 13.64 g |
12.28 g 2.83 g |
| Fibre | 8.51 g | 1.77 g |
| Sodium | 980.45 mg | 203.52 mg |
© Healthy Food Fast, State of Western Australia, 2009. Permission is required to reproduce this recipe.