Little Leakers
Creamy Ham and Pea Fettuccine
300g fettuccine
1 TBSPN MCT Oil
1 small onion finely diced
1 cup sliced button mushrooms
1 clove garlic crushed
1/2 cup dry white wine
300g sliced ham cut into strips (use low fat or weight watchers)
1 cup frozen peas rinsed
3 tspns corn flour
375ml can fat reduced evaporated milk
1/4 cup chopped flat leaf parsley
Cook pasta in plenty of boiling water for 8-10 minutes until tender, but still firm to the bite. Drain.
Meanwhile heat oil in a large saucepan over moderate heat. Cook onion and mushrooms,
stirring for 3 minutes. Add garlic and wine; simmer until liquid almost evaporates. Stir through
ham and peas. Dissolve cornflour in 1/2 cup cold water; add milk and mix to combine. Pour into
pan. Cook, stirring, until sauce boils and thickens slightly. Add parsley, season with salt and
black pepper. Stir sauce through pasta. Serve at once.
1 TBSPN MCT Oil
1 small onion finely diced
1 cup sliced button mushrooms
1 clove garlic crushed
1/2 cup dry white wine
300g sliced ham cut into strips (use low fat or weight watchers)
1 cup frozen peas rinsed
3 tspns corn flour
375ml can fat reduced evaporated milk
1/4 cup chopped flat leaf parsley
Cook pasta in plenty of boiling water for 8-10 minutes until tender, but still firm to the bite. Drain.
Meanwhile heat oil in a large saucepan over moderate heat. Cook onion and mushrooms,
stirring for 3 minutes. Add garlic and wine; simmer until liquid almost evaporates. Stir through
ham and peas. Dissolve cornflour in 1/2 cup cold water; add milk and mix to combine. Pour into
pan. Cook, stirring, until sauce boils and thickens slightly. Add parsley, season with salt and
black pepper. Stir sauce through pasta. Serve at once.
