A delicious pasta recipe from the Bikini Promise - creamy Spaghetti with Brussels sprouts and mushrooms

Originally, I made this dish using wholewheat fettuccine, but as it is hard to find on the high street, I’ve adapted it to use spaghetti. But if you do find some wholewheat fettuccine, give it a try. Whichever pasta shape you use, this dish is a healthy alternative to the usual creamy pasta.

Serves 4 

Ingredients: 
350g wholewheat spaghetti
1 tbsp olive oil
200g mixed mushrooms, sliced
200g Brussels sprouts, thinly sliced
200g mangetout, thinly sliced
1 garlic clove, peeled and crushed
2 tbsp sherry vinegar or red wine vinegar
4 tbsp low-fat crème fraîche
50g low-fat mature Cheddar cheese, grated finely
Freshly ground black pepper
Curly parsley, chopped

Method:

1. Cook the pasta according the packet instructions. Drain, return to the pot and set aside
2. Meanwhile, heat the olive oil in a large frying pan set over a medium heat. Add the mushrooms, Brussels sprouts and mangetout and cook, stirring often, for about 8 minutes, by which time the mushrooms will have released their liquid. Then, add the crushed garlic and cook for 1 minute
3. Add the vinegar, scraping up any tasty bits that have stuck to the pan. Bring to a boil on a high heat, then immediately take the pan off the heat
4. Finally, stir in the low-fat crème fraîche, most of the cheese and a good sprinkling of black pepper
5. Serve straight away, topped with the remaining cheese and with the parsley sprinkled over