Creamy Mushroom Pasta with Peppercorns

This tastes so good, you would never tell it is low in saturated fat. It’s also a breeze to make. You can use any type of pasta, but for this recipe we recommend using one that contains phytoestrogens—such as soy pasta.

Ingredients

• 375 g soy pasta twists
• 2 TBSP extra virgin olive oil
• 400 g mixed mushrooms (e.g. Swiss brown, button), wiped and sliced
• 2 cloves garlic, crushed
• ½ tsp salt
• 1 tsp green peppercorns
• ½ cup white wine
• 1 tsp cornflour
• 1 cup low-fat evaporated milk
• 2 TBSP parsley, finely chopped 

Method

1. Bring 2.5 litres water to a rolling boil in a deep pot. Add the soy pasta and cook until al dente. Drain and set aside in a low temperature oven to keep warm while preparing the sauce.
2. Heat the oil in a non-stick frypan. Add the mushrooms and sauté for about 5 minutes, until soft. By briefly covering the frypan with a lid, the mushrooms will often and release their juice.
3. Mix in the garlic, salt and peppercorns and sauté for a few minutes without the lid.
4. Add the white wine and cook for a further few minutes, allowing the alcohol to evaporate.
5. Mix the cornflour into the evaporated milk and add this mixture to the mushroom sauce. Bring to the boil and boil for 1 minute. Toss in the parsley. Serve the mushroom sauce on top of the cooked pasta. Sprinkle with parmesan cheese if desired. This dish tastes great with a green salad drizzled with balsamic vinegar and extra virgin olive oil.

Serves 4

Per serve: calories 518; fat 9 g (16 per cent of calories from fat); saturated fat 1 g; carbohydrate 83 g; fibre 4 g; cholesterol 2 mg; calcium 217 mg.