Sundried Tomato And Salami Pasta
-
cooking time15 m
-
calories per serve658 cal
-
serves4
500
g
Penne pasta
1
tbsp
Oil
1
medium (150g)
Onion sliced
2
tsp
Cornflour
1
375ml can
NESTLÉ CARNATION Light & Creamy Cooking Milk
1/2
cup (125ml)
Water
1/2
cup (75g)
Sun dried tomatoes sliced
6
slices (120g)
Danish salami sliced
1/2
cup (20g)
Basil leaves chopped
1
tsp
Maggi original seasoning
ENERGY
(kl)
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
(g)
SUGARS
(g)
(g)
SODIUM
(mg)
(mg)
DIETARY FIBRE
(g)
(g)
CALCIUM
(mg)
(mg)
Average Quantity
per Serving:
per Serving:
g
2750
25.9
11.6
2.8
107
19.6
218
7.9
Average Quantity
per:
per:
g
Method
-
Cook pasta according to directions on packet, drain; keep warm.
-
Meanwhile, heat oil in a medium frying pan over medium heat; add onion, cook 2 minutes; blend cornflour with 1 tablespoon of NESTLÉ CARNATION light & creamy cooking milk. Add to onion with remaining milk and water; bring to the boil, stirring continuously, until sauce thickens.
-
Add sundried tomatoes, salami, basil and maggi original seasoning; simmer 1 minute; toss through pasta and heat through.