Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 04/01/2025. See terms.
Join now
Photo of Tagliatelle Alfredo by WW

Tagliatelle Alfredo

13
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Are you planning a dinner party? With this pasta dish, you can’t go wrong and it’s ready in no time.

Ingredients

Dry pasta

280 g, (tagliatelle)

Brown onion

1 small, finely chopped

Garlic

2 clove(s), crushed

Red capsicum

½ small, coarsely chopped

Mushrooms

400 g, thinly sliced

Cornflour

1 tbs

Light evaporated milk

300 ml

Light cream

⅓ cup(s), (85ml)

Frozen green peas

1 cup(s)

Grated parmesan cheese

⅓ cup(s)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
  2. Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, capsicum, mushrooms and 1 tablespoon water. Cook, stirring, for 4–5 minutes or until mushrooms and capsicum are tender.
  3. Whisk cornflour and 2 tablespoons evaporated milk in a medium bowl until smooth. Whisk in remaining evaporated milk. Add to mushroom mixture and cook, stirring occasionally, for 5 minutes or until sauce boils and thickens. Add cream and peas and stir until heated through. Season with salt and freshly ground black pepper.
  4. Add mushroom mixture to pasta and toss gently to combine. Serve sprinkled with parmesan.

Notes

SERVING SUGGESTION: Salad made with butter lettuce, cucumber and cherry tomatoes, drizzled with balsamic vinegar.TIP: You can sprinkle the pasta with 2 tablespoons pine nuts (toasted).

You might like

You might like