2 cups (300g) macaroni
2 Tablespoons parsley, finely chopped
2 Tablespoons finely grated Parmesan cheese
2 teaspoons olive oil
1 medium onion, thinly sliced
1 clove garlic, crushed
1 teaspoons Dijon mustard
2 Tablespoons tomato paste
1 x 375ml can evaporated skim milk
¼ cup grated low fat cheddar cheese
½ cup chopped green shallots
freshly ground black pepper
Boil pasta in a pan of boiling water for 10 mins, drain.
In a non-stick frying pan heat the oil. Add the onions, garlic and mushrooms, and cook for 5 minutes.
Mix the paprika, mustard, tomato paste and milk in a jug. Add to fry pan with cheese and stir slowly for 5 minutes.
Add shallots and pepper to taste.
Pour sauce over pasta and serve with the parsley and parmesan cheese.