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Creamy Summer Fettucine

Serves 6


  • 250g egg fettucine
  • 250g spinach fettucine
  • 4 spring onions, chopped
  • 2 rashers lean bacon, sliced
  • 1 punnet cherry tomatoes, halved
  • 1 avocado, diced
  • 3/4 cup Australian reduced cream
  • 1/4 cup grated Australian parmesan cheese
  • 2 teaspoons tomato paste
Download Recipe (PDF)


  1. Cook the fettucine in a saucepan of boiling water for 10-15 minutes or until al dente. Drain and keep warm. Saute spring onions and bacon for 2-3 minutes. Add the remaining ingredients and heat gently without boiling. Add the fettucine and toss until well combined. Serve immediately sprinkled with extra parmesan cheese and crusty bread.

Tips / Handy Hints

For the sauce: Cook spring onions and bacon in a covered dish and cook on High(100%) for 3 minutes. Add remaining ingredients and cook on High(100%) for 3 minutes until heated through. Add the cooked fettucine and toss until well combined. Serve sprinkled with extra parmesan cheese.

Nutritional Information

Nutrients per serve:
Energy (kj) 1349
Protein (g) 10
Fat, Total (g) 20
Carbohydrates (g) 25
Sodium (mg) 0
Calcium (mg) 111
Iron (mg) 0


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