Fusilli with Bacon and Mushrooms Recipe

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Fusilli with Bacon and Mushrooms Recipe

(Healthy Pasta Recipe)

Ingredients:  Serves 4

2 oz (60 g) grated Parmesan cheese

2 tablespoons freshly chopped parsley

6 oz (175 g) Greek yoghurt

Freshly ground black pepper

1 tablespoon olive oil

4 oz (115 g) unsmoked back bacon with fat removed, cut into thin strips

6 oz (175 g) mushrooms, wiped and thinly sliced

1 mediuim onion, peeled and chopped

2 cloves garlic, peeled and finely chopped

10 oz (275 g) fusilli

4 tablespoons dry white wine

Chopped fresh parsley or basil to garnish

 

Method:

Mix the Parmesan and parsley into the yoghurt and season with pepper.  Cover and put in the refrigerator.  Heat the oil in a small saucepan and toss the bacon in it over a moderate heat for 2-3 minutes until lightly browned.  Add the mushrooms, onion and garlic and cook, stirring occasionally, for about 5 minutes, or until the onion softens.  Meanwhile, cook the fusilli.  Pour the wine onto the bacon and mushrooms and cook for 2-3 minutes, or until it has almost evaporated.  Stir in the yoghurt mixture and reheat the sauce without boiling.  When the fusilli are cooked 'al dente', drain and spread on a warmed serving dish.  Pour on the sauce and garnish with the parsley or basil.  A dish of sweet fresh garden peas or a crisp fennel and cabbage salad would give a pleasing contrast to the flavors of the pasta sauce.

 

Note:  It is quicker to snip parsley than to chop it.  Bunch the parsley sprigs together, hold them near the tips and snip them finely with kitchen scissors, gradually moving your grip down the stems as you snip.  The creamy bacon and mushroom sauce with its added tang of wine is easy to make, and turns the pasta spirals called fusilli into a satisfyingly savory dish.

 

Nutrient Value Per Serving:

450 calories

15 g total fat (6 g saturated fat)

58 g carbohydrates

0 added sugar

3 g fiber

810 mg sodium

 

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