Lamb & Sundried Tomatoes Pasta

• 480g lean lamb fillets
• 1 cup sun-dried tomatoes
• 2 spring onions
• 240g fettuccine or pasta of your choice
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme finely chopped
• 1 cup evaporated low fat milk
• 2 teaspoons cornflour, blend with 1 teaspoon of water
• 2 teaspoons grated parmesan cheese

Boil pasta until it is al dente.  Drain and set aside.

Soak sun-dried tomatoes in hot water until plump

Heat nonstick pan coated with cooking spray and cook lamb for 3-4 minutes

Remove from pan

Add spring onions, sun-dried tomatoes, mustard and thyme to pan and cook for 1-2 minutes.

Add evaporated milk to pan and bring to the boil and remove from heat.

Add the cornflour blend and stir until mixture thickens.

Return to the heat and add the lamb and fettuccine to pan.

Serve and sprinkle with parmesan cheese if required.