
Fettuccine Boscaiola
CAL P/SERVE
535
kJ P/SERVE
2240
FAT P/SERVE
14.1g
SODIUM P/SERVE
480g
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.
Ingredients
- 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
Method
- 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.
Nutrition Table
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 |