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Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Pasta

Creamy vegie pasta

INGREDIENTS

350g penne pasta
1 onion, diced
2 cloves garlic, chopped
150g lean leg ham, sliced
250g mushrooms, sliced
1 bunch English spinach, thoroughly washed, drained and chopped
1 red capsicum, seeded and sliced
375ml can low-fat evaporated milk
2 teaspoons cornflour
2 tablespoons parsley, chopped
50g grated Parmesan cheese

METHOD

Cook pasta according to packet directions and drain. Saute onion and garlic in a non-stick pan with a little water until onion is soft. Add ham and mushrooms and cook until mushrooms are golden brown, adding a little water if necessary. Add spinach and capsicum, cooking until spinach is wilted. Add milk to vegetables and heat through.

In a small bowl mix cornflour with a little water to a smooth paste. Add to vegetable mixture. Place pasta in a large serving bowl. Pour over vegetable mixture, add parsley and cheese and toss well. Serve immediately.

Hint: For a vegetarian meal, substitute extra mushrooms for ham.

Serving suggestion: Serve with a green salad.



Recipe from Healthy Food Fast © State of Western Australia 2009, reproduced with permission.