We have included ¼ chorizo which gives it a really great smokey flavour, but if you dont have access to chorizo, just include a little more bacon.
This recipe is low in saturated fat, sodium and a good source of protein.
- 200g Fettuccine
- 1 onion, sliced
- 1 tbsp. olive oil
- 3 cloves garlic, crushed
- 3 short cut bacon slices, all fat removed
- ¼ chorizo
- 200g Mushrooms
- 1 can evaporative milk, light n creamy
- 2 tbsp. fresh parsley, chopped
- 2 tbsp. fresh dill, chopped
- ½ Small Lemon Zest
- S & P to taste
- Boil a large pot of water for your pasta, keep simmering until ready.
- In a large pan sauté onion in the olive oil on med heat for 5 mins, keep stirring.
- Add diced bacon and chorizo, cook a further 5 mins, stirring.
- Add pasta to boiling water.
- Back to pan, add sliced mushrooms, stirring a further 5 mins.
- Add garlic, stir 30 seconds.
- Add water, scrapping pan for anything stuck. Simmer a further 3 mins then add the Evaporative milk. Season with lots of cracked pepper and if required some salt. Simmer until pasta is ready.
- Once pasta ready add to pan, incorporate with all ingredients, and add fresh dill and parsley.
- Add zest of lemon and if needed some more cracked pepper.
- Serve immediately.
Servings: 3 Serving size:416g
|Average Serve||Average 100g|
|Energy||2240 kJ||539 kJ|
|535 Cal||129 Cal|
|Protein||28.7 g||6.9 g|
|Fat, total||14.1 g||3.4 g|
|- Saturated||4.7 g||1.1 g|
|Carbohydrate||69.1 g||16.6 g|
|- Sugars||21.6 g||5.2 g|
|Sodium||480 mg||116 mg|
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