Summary: This is such an easy weeknight meal that’s packed with flavour and low on fat (yes you can have tasty, creamy low fat sauces). I prep everything while the pasta water comes to the boil and throw the sauce together while the pasta cooks. It’s even quicker if you use pre sliced mushrooms.
Ingredients
- 250g dried pasta
- 1-2 cloves garlic,minced
- 30g butter
- 250g mushrooms, sliced
- 1 (375g) can low fat evaporated milk
- 1 tblsp cornflour
- 1 tsp dried thyme
- Salt (or even chicken stock powder)
- Pepper
- 1 handful parsley, chopped
- 1 bunch chives, chopped
Instructions
- Cook the pasta to packet directions.
- While that’s happening add the butter to a large fry pan. Once the butter is melty add the garlic and mushrooms and fry until the mushrooms are golden brown.
- Whisk the cornflour into the evaporated milk so there’s no lumps and add to the mushroom mix. Add in the thyme and season with salt and pepper to taste.
- Stir the sauce occasionally until it is thickened and creamy, then turn off the heat. Straight away, add in the fresh herbs and cooked pasta and toss to coat.
- Serve with crusty bread.
- Serves 2 greedy adults.
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