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How to make Diabetes friendly pork stroganoff with fettuccine

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 250g fettuccine
  • 3 teaspoons olive oil
  • 400g pork fillet, thinly sliced
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 200g cup mushrooms, thinly sliced
  • 500g jar tomato pasta sauce
  • 185ml can reduced-fat evaporated milk
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • Steamed green beans, to serve

Method

  • Step 1 Cook pasta in a large saucepan of boiling water following packet directions until tender. Drain.
  • Step 2 Meanwhile, heat 1 teaspoon oil in a large frying pan over medium-high heat. Cook pork, stirring, for 2 minutes or until browned. Transfer to a bowl.
  • Step 3 Heat remaining oil over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until softened. Add mushrooms. Cook, stirring, for 2 to 3 minutes or until mushrooms are tender. Add pasta sauce. Simmer, stirring occasionally, for 5 minutes or until slightly thickened. Add milk. Stir to combine. Cook, stirring, for 2 minutes or until combined. Return pork to pan. Cook, stirring, for 1 minute or until pork is heated through. Stir through parsley. Serve with pasta and beans.