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Hot Herb & Mushroom Fettuccine
- 250 g fettuccine
- 10 sun-dried tomatoes* (not in oil)
- 1 teaspoon crushed garlic
- 2 teaspoons dried sage
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried chives
- ½ teaspoon freshly ground black pepper
- 1 cup sliced mushrooms
- pinch of sugar (optional)
- 1 cup non-fat plain yoghurt
- 2/3 cup Iow-fat cottage cheese
- 2 teaspoons cornfiour
- ½ cup skim milk
Cook fettuccine according to directions on packet. Drain and return to pot to keep warm.
Meanwhile soak sun-dried tomatoes in 1 cup hot water for 10 minutes. Drain and reserve liquid. Combine ½ cup reserved liquid, garlic, sage, basil, oregano, chives and pepper in a heated pan and cook for 1 minute
over medium heat.
Add tomatoes, mushrooms, 2 tablespoons reserved tomato liquid and sugar. Stir and continue to cook for 2 minutes. Add mixture to pasta and mix through.
Combine yoghurt, cottage cheese, cornfiour and milk and add to pasta. Mix through and gently reheat. Do not boil.
Serves 6
Per serve: Kilo/oules: 686 Ca/or/es: 164
Fat: 0.7 g Saturated fat: 0.3 g Fibre: 2.3 g
Carbohydrate: 28.9 g Protein: 9.6 g
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