Serves 1 @ 6.5 points each

Ingredients

4.5 100g tagliatelle or fettuccine
0.0 75 g buttom mushrooms, sliced
0.0 1 small clove garlic, finely chopped
0.0 1/4 tsp chopped red chilli
1.5 1/2 cup light evaporated milk
0.0 2 tsp cornflour
0.0 1/2 tsp water
0.0 1 tbs chopped parsley
0.5 2 tsp grated parmesan

Method

Cook pasta until al denta.
Meanwhile, lightly coat a non-stick frypan with cooking spray and add mushroom. Cook until soft. Add garlic and chilli and cook for 1 minute. Add milk and heat until it bubbles. Combine cornflour with water and add to mushroom mixture. Bring to the boil and stir until thickened.

Stir through parsley and season with salt and black pepper. Drain pasta and toss with sauce. Sprinkle with parmesan and serve with salad.

My comments

I added a bit too much chilli and completely left out the parsley (oops). It was still yummo. I used a whole packet of pasta (500g) so upped the whole recipe to cook for 5. Then proceeded to eat nothing else for 2 days.

A photo

I have one but cannot load it..

Original post by M