For a quick and easy way to create a classic Italian dish, this recipe uses creamy mushroom canned soup as a ‘canny’ way to make a fuss-free and delicious pasta sauce. Add to whole wheat pasta, grab a fork and tuck in!
Ingredients
2 tbsp vegetable oil
1 onion, finely diced
2 cloves of garlic, finely chopped
100g bacon lardons (optional – leave out for a veggie version)
Glug of white wine (optional – leave out for kids if you prefer)
1 x 400g can of cream of mushroom soup
1 x 285g can of mushrooms, drained
1x 410g can of garden peas, drained
400g dried tagliatelle
A handful of chopped parsley
Good grind of fresh black pepper
25g grated parmesan
Method
1. Grab a large shallow pan and place it on a medium heat. Add the oil and soften the onions and garlic until they start to look glassy
2. Now turn up the heat, add the bacon lardons and cook until they have some colour to them, then add the white wine, pepper and the mushroom soup and leave to simmer for five minutes
3. Next, add the canned peas and mushrooms and a good pinch of your grated parmesan, then stir together and simmer while you cook your tagliatelle
4. Once the tagliatelle is cooked to the packet instructions, stir it into the sauce and sprinkle on the parsley and remaining parmesan. Serve in bowls with some crusty garlic bread to mop up the sauce
Nutritional information
| Energy (kcals) | 643 |
| Fat (g) | 19 |
| Saturated Fat (g) | 5 |
| Protein (g) | 25 |
| Carbohydrate (g) | 85 |
| Sugar (g) | 7.5 |
| Fibre (g) | 10 |
| Salt (g) | 2.1 |