Creamy Mushroom Bacon and Basil Spaghetti

Ingredients (serves 4)

• 400g dried spaghetti
• 2 tbs cornflour
• 1 tbs water
• 2 x 125g pkts 98 per cent fat-free bacon (Weight Watchers brand), cut into 2cm pieces
• 500g cup mushrooms, thickly sliced
• 2 garlic cloves, crushed
• 1 x 375ml can light evaporated milk
• 250ml (1 cup) chicken stock
• Freshly ground black pepper
• 25g (1/4 cup) finely shredded parmesan
• 1/2 cup shredded fresh basil

Method

1. Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
2. Meanwhile, combine the cornflour and water in a small bowl. Heat a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 3-5 minutes or until golden brown. Add the mushroom and garlic and cook, stirring occasionally, for 5 minutes or until mushroom softens. Add the evaporated milk and stock. Bring to the boil. Add the cornflour mixture and cook, stirring, for 3-5 minutes or until mixture thickens slightly. Remove from heat. Taste and season with pepper.
3. Add the mushroom mixture to the spaghetti and toss until well combined. Divide the spaghetti among serving bowls. Sprinkle with parmesan and basil, and serve immediately.