Veggie Packed Carbonara With Mushrooms & Fresh Spinach

The latest Australian Health Survey has revealed that just one in fourteen women meet their recommended number of serves of dairy compared to one in eight males. Dairy is an important source of calcium which is essential for strong and healthy bones.


1 teaspoon olive oil

1 small brown onion, finely chopped

1 clove garlic, crushed

80g lean bacon shortcuts, trimmed and cut into strips

150g button mushrooms, sliced

2 teaspoons fresh thyme leaves

1 cup packed baby spinach

150g fettuccine

3 teaspoons cornflour

1 cup Pauls PhysiCAL low fat milk

2 egg yolks, lightly beaten

1/2 cup frozen peas, cooked

1/4 cup finely grated Parmesan cheese, plus extra, to serve

Freshly ground black pepper


Heat oil in a frying pan over a medium heat. Add onion and cook, stirring occasionally until soft. Add garlic, bacon, mushrooms and thyme and cook 7 minutes. Add half the spinach and stir until just wilted. Set aside and keep warm.

Cook fettuccini as directed on pack. Meanwhile, place cornflour in a saucepan and slowly blend in milk. Stir over a medium heat until simmering, then simmer, stirring, for 1 minute. Remove from heat. Add eggs and whisk to combine, then add cheese and whisk until smooth.

Add fettuccini, sauce and peas to bacon mixture and stir to combine. Season with pepper. Serve topped with remaining spinach leaves and grated Parmesan cheese.


This recipe was provided my Maureen Partridge on behalf of Pauls PhysiCAL Milk.

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