Low-Fat Pasta Boscaiola Recipe

Name: Low-Fat Pasta Boscaiola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g fettuccine pasta; 3 teaspoons cornflour; 250 ml low-fat evaporated milk; 125 ml low sodium chicken broth; 125 g shortcut bacon, lean, chopped; 2 garlic cloves, crushed; 1 brown onion, finely chopped; olive oil flavored cooking spray; 150 g button mushrooms, sliced; 1/4 cup flat leaf parsley, chopped; salt and pepper, to taste; parmesan cheese, to serve

Servings: persons

400 g fettuccine pasta
3 teaspoons cornflour
250 ml low-fat evaporated milk
125 ml low sodium chicken broth
125 g shortcut bacon, lean, chopped
2 garlic cloves, crushed
1 brown onion, finely chopped
olive oil flavored cooking spray
150 g button mushrooms, sliced
1/4 cup flat leaf parsley, chopped
salt and pepper, to taste
parmesan cheese, to serve

1
Cook pasta in a large saucepan as per packet directions until just tender.
2
Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper.
3
Heat a non-stick frying pan over medium-high heat. Add bacon and onion and spray lightly with oil. Cook, stirring, for 5 minutes or until golden.
4
Add garlic to pan and cook another minute.
5
Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute.
6
Drain pasta and set aside. Place milk mixture in saucepan used for pasta and place over medium heat. Cook, stirring, until sauce just comes to the boil.
7
Reduce heat to low and add pasta, bacon mixture and parsley. Toss until heated through and serve with parmesan cheese.

742

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 400 g fettuccine pasta, 3 teaspoons cornflour, 250 ml low-fat evaporated milk, 125 ml low sodium chicken broth, and more.

Yes, Low-Fat Pasta Boscaiola falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low-Fat Pasta Boscaiola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions