240gm pasta twirls
1 small onion, thinly sliced
½ punnet button mushrooms, sliced
100gm x-lean bacon, chopped
80gm sugar snap peas, sliced
80gm baby corn, sliced
125gm fat free smooth cottage cheese
125ml skim milk
1 Tblsp cornflour
Handful fresh basil leaves, chopped
Method
Cook the pasta, in plenty of lightly salted boiling water, until al dente.
Drain and set aside.
In a jug, mix the cornflour, milk and cottage cheese.
Set aside.
Spray a large pan with non-stick cooking spray, and place over medium-high heat.
Dry fry the bacon, onion and mushrooms until the onion starts to soften.
Add the sugar snaps and baby corn.
Cover with a lid and simmer for 5 minutes.
Pour the milky mix into the saucepan with the bacon and veg.
Raise the heat and cook, while stirring, until the sauce thickens.
Check the seasoning – you may want to add a little salt and some black pepper.
Tip the pasta and the basil into the sauce and stir well to combine.
Serve with a mixed green salad, if desired.
