Creamy mushroom and bacon linguine
Comfort food at its best!
Syns: 1 per portion
fat removed and chopped small
half-fat creme fraiche
large handful parsley
freshly ground salt and pepper
low calorie cooking spray
Put the bacon into a preheated frying pan sprayed with low calorie cooking spray, and sizzle for a couple of minutes
Add the crushed garlic, and stir fry for 1 minute
add the mushrooms and stir fry for another couple of minutes
Put the linguine on to cook (usually takes around 8 minutes)
Stir fry the mushroom 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.
Just before your linguine is ready, stir the creme fraiche 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 linguine is cooked, stir it through the sauce and serve, sprinkled with the fresh, chopped parsley and extra pepper
Parmesan over the top of this is lovely!
Tried this recipe?
The Slimming Foodie