Ingredients
• 250g Barilla dried fusilli pasta
• Olive oil cooking spray
• 1 medium brown onion, finely chopped
• 2 garlic cloves, crushed
• 125g 98% fat-free bacon, rind removed, chopped
• 150g button mushrooms, sliced
• 1/4 cup dry white wine
• 250ml tub 60%-less-fat cooking cream
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• Shaved parmesan cheese, to serve
Method
Step 1
Cook pasta in a large saucepan of boiling water, following packet directions, until just tender.
Step 2
Meanwhile, spray a large, non-stick frying pan with oil. Heat over medium heat. Add onion, garlic and bacon. Cook for 3 to 4 minutes or until onion has softened. Add mushroom. Cook for 2 to 3 minutes or until just tender. Add wine. Bring to the boil. Reduce heat to medium-low. Add cream. Stir until smooth. Simmer for 2 to 3 minutes or until heated through.
Step 3
Drain pasta. Return to saucepan over low heat. Add mushroom mixture and parsley. Cook, stirring, for 1 to 2 minutes or until heated through. Spoon into bowls. Top with parmesan. Serve.
