350g dried wholemeal penne pasta
1 tablespoon cornflour
1/2 cup salt-reduced chicken stock
250ml tub Philadelphia 60% less fat cream for cooking
2 teaspoons olive oil
125g 98% fat-free rindless shortcut bacon, chopped
250g button mushrooms, sliced
2 garlic cloves, crushed
2 green onions, sliced
1 bunch asparagus, trimmed, cut into 1cm-thick slices
3/4 cup fresh green peas
1/2 cup fresh flat-leaf parsley leaves, chopped
1 teaspoon finely grated lemon rind
Step 1 Cook pasta in a saucepan of boiling water, following packet directions, until tender. Drain.
Step 2 Meanwhile, place cornflour in a bowl. Add half the stock. Stir until smooth. Add cream and remaining stock. Whisk until smooth. Heat oil in a large, deep frying pan over medium heat. Add bacon. Cook, stirring, for 4 minutes or until golden. Add mushrooms and garlic. Cook, stirring, for 5 minutes or until mushrooms are tender. Add onion and asparagus. Cook, stirring, for 2 minutes or until onion is tender.
Step 3 Add cream mixture and peas to pan. Bring to boil. Reduce heat to medium-low. Cook, stirring for 2 to 3 minutes or until thickened and asparagus is tender. Add pasta, parsley and lemon rind. Toss to combine. Season with salt and pepper. Serve.