Creamy Fettucini with Spring Vegetables

  • cooking time
    10 m
  • calories per serve
    459 cal
  • serves
    4
300 g
fettucine
spray oil for cooking
1 clove
garlic crushed
4 rashers
shortcut bacon cut into strips (240g)
1 cup
sliced mushrooms (70g)
1 small
zucchini cut into strips (90g)
1 small
carrot cut into strips (70g)
1 small
red capsicum sliced (150g)
2 tsp
dijon mustard
375 ml
can NESTLÉ CARNATION soy creamy evaporated milk
1 tbsp
cornflour
1 cup
baby spinach leaves (20g)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
299 g
2270
23
20.3
6.3
64.7
2.8
714
4.1
-
Average Quantity
per:
100 g
759
8
7
2
22
1
239
1
-

Method

  1. cook fettuccine according to directions on packet, drain, keep warm.

  2. heat a frying pan over medium heat; spray with oil; add garlic, bacon and mushrooms, cook 2 minutes, add remaining vegetables, cook further 2 minutes. blend mustard, 2 tablespoons of NESTLÉ CARNATION soy creamy evaporated milk and cornflour; add to frying pan with remaining milk; bring to the boil, stirring constantly.

  3. add fettucine; cook just until heated through.