This dish is made with ingredients most people keep on hand in the refrigerator and pantry. Evaporated milk gives the sauce a creamy consistency without all the added fat of whipping cream.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Method
In Dutch oven or large saucepan, melt butter over medium-high heat; cook onion, stirring occasionally, until beginning to soften, about 2 minutes. Add garlic; cook for 1 minute.Add beef; brown, breaking up with back of spoon, about 4 minutes. Stir in flour; cook, stirring, for 2 minutes.
Stir in broth and evaporated milk; bring to boil. Reduce heat to medium; stir in peas, Cheddar cheese, parsley, mustard, salt and pepper.
Meanwhile, in pot of boiling salted water, cook pasta according to package directions. Drain, reserving 1/3 cup of the cooking liquid. Add pasta to sauce, tossing to coat and adding enough of the reserved cooking liquid for desired consistency.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 897 mg
- Sugars 14 g
- Protein 41 g
- Calories 663.0
- Total fat 27 g
- Potassium 737 mg
- Cholesterol 96 mg
- Saturated fat 14 g
- Total carbohydrate 62 g
%RDI
- Iron 36.0
- Folate 73.0
- Calcium 48.0
- Vitamin A 27.0
- Vitamin C 72.0
