a rich pasta with fabulous flavours


  • 375g Fettuccini

  • 300ml light cream

  • 2 cans light evaporated milk

  • 200g salami sliced

  • ½ cup pitted kalamata olives

  • ½ cup sun dried tomatoes

  • ¼ cup parmesan cheese

  • ½ pkt French onion soup mix

  • Cornflour to thicken


  • 1.

    Fry off salami till crispy, add cream, evaporated milk, olives, sun dried tomatoes and parmesan cheese. Bring to a low simmer. Mix soup mix with enough water to stir into other ingredients (about 3-4 tablespoons). Let simmer slowly for about 15 mins stirring every few minutes until sauce thickens. you may need to add a little cornflour to thicken further. Add cooked pasta and serve with extra parmesan on top.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 847kj
  • Fat Total 44g
  • Saturated Fat 23g
  • Protein 35g
  • Carbohydrate 77g
  • Sugar 19g
  • Sodium 1614mg

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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