Looking for a special weekend dinner? then look no further! This delicate creamy pasta dish flavoured with delicious bacon pieces & soft mushrooms feels like a naughty treat but it’s as healthy as can be thanks to the light cooking cream & lowfat parmesan that gives it a distinctly decadent feel without any damage to your waistline. I conjured up this recipe to serve 4 hungry people at just 11 propoints a serving & just 4 propoints per serving if you’re following the filling & healthy plan and use wholewheat pasta. The Garlic Bread comes on at an extra 3 propoints on plan but hey it’s the weekend, it’s worth a dip into your weeklies! The garlic bread won’t cost you a thing on the filling & healthy plan.
220g dry/880g cooked linguine
1 tub (250ml) avonmore cooking cream
8 bacon medallions diced into small pieces
250g mushrooms peeled & sliced
2 shallots finely diced
1 clove garlic crushed
40g parmesan grated finely
A handful of fresh basil
Salt & black pepper
4 weightwatchers petit pain rolls
Prepare the linguine according to packet instructions in a large pot of boiling salted water. Lightly fry the shallots in a saucepan over a medium heat for a few minutes until slightly softened. Add the bacon pieces & continue to cook for 2 to 3 minutes. Add the mushrooms & cook until the bacon & mushrooms are browning. Add in the garlic clove for a further minute (I don’t add garlic sooner because it will burn if cooked too long & become bitter) Add the cream to the pot & simmer gently over a low heat until the cream thickens into a sauce. Season well with salt & black pepper & add a few tablespoons of the cooking water from the pasta intp the cream to loosen it, the starch from the pasta water makes the sauce silky. Bake the Weightwatchers roll according to packet instructions & allow to cool for 5 to 10 minutes. Split it in half lengthwise & spray the roll with sprayoil & rub the bread side with the centre part of 2 garlic cloves you have halved the garlic will impart it’s flavour into the bread (you could put crushed garlic directly on the bread but I find that too garlicky for me) sprinkle with dried parsley & place cut sides down on a hot griddle pan for 4 or 5 minutes until charred. Just before serving the pasta add in about half the grated parmesan to the cream sauce reserving some for the top. Finely slice your basil leaves & add the pasta & basil into the sauce stirring very well to coat all the pasta. Serve the pasta topped with the remaining parmesan and garlic bread & Enjoy!