Creamy Beef Carbonara with Mushrooms & Cherry Tomatoes
- 2 tsp olive oil
- 400 g lean beef, trimmed and sliced
- 2 cups sliced mushrooms
- 1 value pk Continental Creamy Bacon Carbonara Pasta & Sauce
- 1 cup (250mL) reduced fat milk
- 10 cherry tomatoes, sliced in half
- 2 tbsp chopped parsley
Heat olive oil in a large saucepan or fry pan and brown beef and mushrooms.
Add Pasta & Sauce, milk and 1¼ cups (310mL) hot water water and bring to the boil. Simmer for 10 minutes, stirring regularly.
Stir through tomatoes at the end of cooking. Sprinkle with parsley to serve.
Hint: Serve with a crisp green salad.