This healthy pasta is quick to whip up and packed full of flavour.
Heat oil in a frying pan over a medium heat. Add onion and cook, stirring occasionally until soft. Add garlic, bacon, mushrooms and thyme and cook 7 minutes. Add half the spinach and stir until just wilted. Set aside and keep warm.
Cook fettuccini as directed on pack. Meanwhile, place cornflour in a saucepan and slowly blend in milk. Stir over a medium heat until simmering, then simmer, stirring, for 1 minute. Remove from heat. Add eggs and whisk to combine, then add cheese and whisk until smooth.
Add fettuccini, sauce and peas to bacon mixture and stir to combine. Season with pepper. Serve topped with remaining spinach leaves and grated Parmesan cheese.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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From Maureen Partridge’s Meal & Exercise Plan for Healthy Bones
Created with Pauls PhysiCAL
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