Ingredients
4 rashers back bacon, fat removed
1 large onion, peeled and sliced
180gm brown mushrooms, wiped and sliced
1 cup broad beans (fava beans)
2 cups low fat/skim milk
2 Tblsp chopped parsley
1 Tblsp maizena (corn flour)
250gm (dry) linguine
grated parmesan
Method
Cook the linguine (or pasta of your choice) in plenty of boiling, salted water.
Drain when al dente. Keep warm.
Spray a pan with cooking spray.
Add the onion, mushrooms and bacon.
Cook, on medium heat, until the onion and bacon are softened.
Add in the parsley and milk.
Mix the maizena to a loose paste with a little water.
Gradually add the maizena paste to the pan, stirring continually, until the sauce thickens.
Serve the linguine with the sauce, and grated parmesan.
For a vegetarian version, leave out the bacon.
Broad beans are very difficult to find in South Africa. Last year I managed to find some at the Chinese market. This year, they only had the dried variety – and those were full of some kind of bug, so I had to chuck them. If you can’t find/don’t like broad beans you can use frozen peas instead, but it is more filling with pulses, so try butter beans or kidney beans.
