300gm button mushrooms, sliced
1 clove garlic, crushed
1 small onion, sliced
1 red chilli, finely chopped
1 x ±340ml can ‘lite’ evaporated milk
2 Tblsp maizena mixed to a paste with a little water
2 Tblsp chopped parsley
400gm ribbon pasta
Method
Put the pasta on to cook in lightly salted boiling water.
Drain, once cooked, and keep warm.
Meanwhile, spray a saucepan with non-stick cooking spray.
Dry fry the onions and garlic for 2 minutes.
Add the mushrooms and chilli.
Continue cooking for another 3 to 4 minutes.
Pour in the milk and heat until it starts to bubble.
Gradually add the maizena paste, stirring all the time.
Once the sauce has thickened, stir through the parsley.
Serve the mushroom sauce over the pasta, with a mixed salad on the side
