Melanie Marino is an accredited practicing dietitian based in Melbourne, Australia. 


Preparation time: 15 minutes

Cooking time: 25 minutes

Serves 4-6


375-500g fettuccine

400g rump steak

Olive or canola oil spray

50g lean bacon, chopped

1onion, chopped

1 small carrot, peeled and finely sliced

1 stick celery, finely sliced

2 tsp minced garlic

200g button mushrooms, halved

1 tbs plain flour

375ml can CARNATION Light & Creamy Evaporated Milk

2 tsp French mustard

1 tsp soy sauce

1/4 cup tomato paste

Freshly ground black pepper

Fresh flat-leaf parsley leaves, to garnish green salad, to serve

½ pkt Vetta high fibre pasta spirals


Cook pasta according to packet instructions. Meanwhile, cook steak in a large non-stick frypan over medium-high heat for 3-5 minutes each side or until cooked to your liking. Remove from heat and allow to rest. Reduce heat to medium, spray frypan with oil and cook bacon, onion, carrot, celery, garlic and mushrooms until onion is soft. Add flour and cook, stirring, for 1 minute. Gradually add evaporated milk, then mustard, soy sauce and tomato paste. Bring to the boil, then reduce heat to low and simmer, stirring, until thick. Slice steak into strips, add to pan and heat through. To serve, ladle beef mixture over pasta, sprinkle with pepper and garnish with parsley. Serve with a green salad.

Nutritional Information

Energy kJ (Cal) :  2735 (653)

Carbohydrate (g) :  84

Protein (g) :   39

Fat (g) : 18

Calcium, Iron, Zinc :