Creamy Bacon and Mushroom Sauce for Pasta

Serves 4

Using reduced fat evaporated milk and lean bacon results in a much lower fat sauce. This is a low fat "creamy sauce". Use gluten free cornflour and serve with gluten free pasta for a gluten free meal.

2 teaspoons olive oil
1 onion, finely chopped
150 grams mushroom, chopped
2 cloves garlic, crushed
1 tablespoon cornflour
500 ml low fat evaporated milk
200 grams lean bacon (shortcut), cut into strips
2 tablespoons chopped parsley


1. Heat oil in a non stick pan.
2. Trim bacon of any visible fat.
3. Brown onions, bacon and mushroom until soft.
4. Add garlic and saute´ for a minute, then add 400 ml of the evaporated milk.
5. Make a smooth paste with the remaining milk and cornflour. Add this to the mixture, stirring continuously. Allow the sauce to thicken.

Serve over pasta and sprinkled liberally with parsley accompanied by a green salad.

Nutritional Composition per serve: Nutrtional composition with pasta (83 grams raw weight) per serve:
Energy: 850kJ   Calories: 200Calories Energy: 2030kJ   Calories: 480Calories
Protein: 21 grams Protein: 31 grams
Fat: 5 grams   Saturated fat: 2.5 grams Fat: 6 grams   Saturated fat: 2.5 grams
Carbohydrate: 18 grams Carbohydrate: 75 grams