Creamy mushroom and spinach fettuccine
Nutrition Info.(per serve)
- 400g fresh fettuccine
- oil spray
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 400g mushrooms, thinly sliced
- 1/2 cup reduced-fat sour cream
- 4 cups baby spinach
- 1 1/4 cups frozen peas
Total fat 9g
Saturated fat 3g
Dietary fibre 9g
1 Cook pasta in a large saucepan following packet directions. Drain. Return to pan.
2 Meanwhile, spray a large frying pan with oil and place over a medium-high heat. Cook onion and garlic, stirring, for 5 minutes until softened. Add mushrooms. Cook, stirring, for 5-7 minutes until most liquid has evaporated.
3 Add sour cream, spinach and peas to pan. Stir over a low heat until warmed through. Add sauce to pasta and toss to coat.
Make it gluten free: Use gluten-free fettuccine and sour cream.
Fibre is the ideal weight-loss nutrient – it helps keep you full for minimum kilojoules. With 9g fibre on every plate, this dinner has around one-third of your daily fibre requirement. Mushrooms provide great flavour for a kilojoule bargain.