Fettuccine Carbonara

Difficulty | Serves 6 | Book 2

healthy Fettuccine Carbonara
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300g fettuccine pasta
1 teaspoon crushed garlic (in jar)
1 small onion diced
cooking spray
100g 97% fat-free ham diced
3 cups mushrooms sliced
1 tablespoon (15g) Flora® Light margarine
2 tablespoons plain flour
¾ cup skim milk warmed in microwave
1 x 375ml can evaporated light milk
2 sachets Cream of Mushroom Cup a Soup
1 teaspoon salt-reduced vegetable stock powder
2 tablespoons finely grated parmesan cheese (Kraft®)
pepper

Per serve
FatTotal6.5g
Saturated2.5g
Fibre3.5g
Protein20.2g
Carbs50.1g
Sugar10.9g
Sodium681mg
Kilojoules1437 (cals 343)
GI RatingLow

Method

  1. Cook fettuccine as instructed on packet. Leave to one side.
  2. Sauté garlic and onion in a large non-stick saucepan that has been coated with cooking spray for 2 minutes Add ham and cook 2 minutes more.
  3. Add sliced mushrooms and cook a further 2-3 minutes. Remove from pan and set to one side.
  4. Melt margarine in same saucepan, add flour, mixing well. Slowly add warmed skim milk, then evaporated milk whisking continually until smooth.
  5. Stir in dry soup mix, stock powder and parmesan cheese.
  6. Return mushroom mixture to pot, combine well, add pepper to taste.
  7. Divide fettuccine into 6 serves then pour equal amounts of sauce over pasta.

Variation: For a lower carb option replace fettuccine with glass noodles.

Suitable to be frozen for 2-3 weeks.

Dietitian's tip

97% fat free ham can be used in all recipes to lower the amount of saturated fat and make it suitable for people with diabetes.

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