Healthier boscaiola

Ready in 35 minutes, this boscaiola is still creamy and cheesy but is way better for you. It makes a great dinner for the kids, too.

INGREDIENTS
1 1/4 cups salt-reduced chicken stock
3 teaspoons cornflour
1/2 cup light thickened cream for cooking
2 x 250g packets carrot and pumpkin noodles
1 tablespoon extra virgin olive oil
200g small button mushrooms, sliced
150g piece triple-smoked ham, cut into 1cm pieces
1 brown onion, halved, thinly sliced
3 garlic cloves, crushed
1/3 cup finely grated extra sharp parmesan
1/4 cup fresh flat-leaf parsley leaves

METHOD

1. Combine stock, corn our and cream in a medium jug. Set aside.
2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 6 to 8 minutes or until almost tender. Drain well.
3. Meanwhile, heat half the oil in a large deep frying pan over medium-high heat. Add mushroom and ham. Cook, stirring occasionally, for 5 minutes or until golden. Transfer to a heatproof bowl. Wipe pan clean.
4. Heat remaining oil in same pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until just softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Gradually add stock mixture. Cook, stirring constantly, for 3 minutes or until mixture bubbles and thickens.
5. Reduce heat to medium-low. Add noodles and two-thirds of the ham mixture. Cook, covered, for 2 to 3 minutes or until noodles are tender (do not overcook). Add 1⁄4 cup parmesan. Season with salt and pepper. Stir until parmesan is melted. Serve sprinkled with remaining ham mixture, parmesan and parsley.

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