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Creamy artichoke and rocket pasta topped with crispy breadcrumbs
|375||g||angel hair pasta|
|1/3||cup (80ml)||extra virgin olive oil|
|¾||cup (100g)||fresh sourdough breadcrumbs|
|2||x 280g jar||free artichokes, rinsed and drained|
|1/3||cup||chopped fresh parsley|
|½||cup (125ml)||vegetable or chicken stock|
|300||ml||Carnation Lite Cooking Cream|
|Sea salt & freshly ground black pepper, to taste|
|½||cup (40g)||grated parmesan|
Cook pasta in a large pan of salted boiling water until tender. Drain well and keep warm.
Meanwhile, heat half the oil in a large frypan over medium heat, add breadcrumbs and fry until golden; tossing occasionally to brown evenly, remove from pan and drain on absorbent paper.
Heat remaining oil in a large frypan over medium heat. Add garlic; cook 1 minute, being careful not to burn; add artichokes, parsley, stock, Carnation Lite Cooking Cream and cook for 3-5 minutes or until sauce is reduced slightly. Stir through pasta, rocket and parmesan. Serve immediately topped with breadcrumbs.
|ENERGY (kJ)||ENERGY (cal)||PROTEIN TOTAL (g)||FAT TOTAL (g)||SATURATED FATS (g)||CARBOHYDRATE (g)||SUGARS (g)||SODIUM (mg)||DIETARY FIBRE (g)||CALCIUM (mg)|
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