Ingredients

375 g (12 oz) green and white tagliatelle 1 tablespoon olive oil
1 yellow pepper, cored, deseeded and chopped 2 teaspoons garlic purée, or crushed garlic
125 g (4 oz) button mushrooms, sliced 125 g (4 oz) rindless lean back bacon, grilled and cut into thin strips
1 tablespoon chopped parsley 500 g (1 lb) natural fromage frais or yogurt
25 g (1 oz) pine nuts, toasted freshly ground black pepper
Skimmed milk products, natural yogurt and fromage frais can be used to replace soured cream, crème fraiche and double, whipping and single cream in most recipes. You can use whichever you prefer; yogurt is tangier and fromage frais slightly richer, sweeter and smoother. They are both very low in fat at less than ig fat...

Instructions

1.Cook the tagliatelle according to the packet instructions
2.Meanwhile, heat the oil in a nonstick frying pan, add the pepper and cook for 2-3 minutes. Stir in the garlic, mushrooms, bacon, parsley and pepper to taste.
3. Reduce the heat and stir in the fromage frais or yogurt. Heat through very gently.
4. Drain the pasta and toss with the sauce. Sprinkle with the pine nuts before serving. Serve with an Italian-style salad and fresh ciabatta bread.

Skimmed milk products, natural yogurt and fromage frais
can be used to replace soured cream, crème fraiche and
double, whipping and single cream in most recipes. You can
use whichever you prefer; yogurt is tangier and fromage
frais slightly richer, sweeter and smoother. They are both
very low in fat at less than ig fat per 100 g (3/02). To
prevent yogurt and fromage frais from separating during
cooking mix a teaspoon of smooth mustard into them
before you start to cook.

Leave a Reply

Your email address will not be published.