A great tasting lower-fat version of cream-based pasta sauce.
10 minutes preparation + 10 minutes cooking
10 serves of vegies in this recipe
350g penne pasta
1 onion, diced
2 cloves garlic, chopped
150g lean leg ham, sliced
250g mushrooms, sliced
1 bunch English spinach, thoroughly washed, drained and chopped
1 red capsicum, seeded and sliced
375mL can low-fat evaporated milk
2 teaspoons cornflour
2 tablespoons parsley, chopped
50g grated Parmesan cheese
Cook pasta according to packet directions and drain. Saute onion and garlic in a non-stick pan with a little water until onion is soft. Add ham and mushrooms and cook until mushrooms are golden brown, adding a little water if necessary. Add spinach and capsicum, cooking until spinach is wilted. Add milk to vegetables and heat through. In a small bowl mix cornflour with a little water to a smooth paste. Add to vegetable mixture. Place pasta in a large serving bowl. Pour over vegetable mixture, add parsley and cheese and toss well. Serve immediately.
For a vegetarian meal, substitute extra mushrooms for ham.
Serve with a green salad.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 4
Serve size: 482 g