Description
A very tasty and satisfying dish
Syns: 1.5 per portion
Ingredients
Scale
- 2 shallots (finely chopped)
- 3 cloves garlic (finely chopped)
- 4 rashers bacon (fat removed and chopped small)
- 150 g mushrooms (roughly chopped)
- 50 ml chicken stock
- 35 g light cream cheese (double check syns- Philadelphia Light is 2 syns per 25g)
- 10 asparagus spears
- 6 pieces tenderstem broccoli
- 1 tsp chilli powder
- salt and pepper
- Frylight
Instructions
- Put the bacon into a preheated frying pan sprayed with frylight, and sizzle for 1 minute
- Add the shallots, and stir fry for 3 minutes
- Add the garlic, stir fry for a further minute and then add the mushrooms
- Stir fry the mixture for 2 more minutes and then add in the chicken stock, and season with salt and pepper. Leave on a low heat, at no more than a gentle simmer.
- Put the spaghetti on to cook.
- In a seperate pan, put the asparagus and broccoli on to simmer for 3 minutes, then transfer to a griddle or frying pan sprayed with frylight, sprinkle with chilli powder, season, and griddle/fry for about 5 minutes, keep turning, and do not allow to burn. Set to the side when done
- Just before your spaghetti is ready, stir the cream cheese through the mushroom and bacon sauce, keep stirring on the heat for a minute or so You can add a little extra stock if it seems too dry.
- When the spaghetti is cooked, stir it through the sauce and serve with the griddled veg.
- Additional Info
Notes
This is lovely with some fresh parsley sprinkled over the top
- Prep Time: 10 minutes
- Cook Time: 20 minutes