Difficulty | Serves 4 | Book 4
Method
- Follow cooking instructions on pasta packet, leave to one side.
- Sauté onion, garlic and bacon in a large saucepan that has been coated with cooking spray, until browned
- Place all milks, parmesan cheese, soup sachet and cornflour in a small bowl, whisk together. Add to saucepan, stirring continuously until boiled.
- Fold cooked pasta gently through sauce until heated through. Pepper to taste.
Suitable to be frozen for 2-3 weeks.
Dietitian's tip
The creamy taste in this recipe is not due to high fat sauces but evaporated light milk. You may like to use this product instead of cream in other recipes.