Creamy Vegie Pasta

A great tasting lower-fat version of cream-based pasta sauce.

10 minutes preparation + 10 minutes cooking
10 serves of vegies in this recipe

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

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.
Serves 4.

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

Serving suggestion
Serve with a green salad.

NUTRITION INFORMATION
Serves in this recipe: 4
Serve size: 482 g

	Quantity per serving	Quantity per 100g
Energy	1891.55 kJ	392.65 kJ
Protein	31.50 g	6.54 g
Fat -saturated	8.35 g 3.82 g	1.73 g 0.79 g
Carbohydrate -sugars	59.16 g 13.64 g	12.28 g 2.83 g
Fibre	8.51 g	1.77 g
Sodium	980.45 mg	203.52 mg