Bacon and Wild Mushroom Creamy Pasta Bake

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4 people
Meal course
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1 medium
Courgette - grated
125 grams
Wild mushrooms - sliced
1 medium
Leek - finely chopped
3 Rashes
Smoked bacon - roughly chopped
1 tbsp
400 ml
Semi-skimmed milk
2 tbsp
Corn flour - mixed into a paste with a splash of water
1 whole
Vegetable stock cube
2 tbsp
Cream cheese
1 tsp
Wholegrain mustard
1 handful
1 handful
350 grams
Penne pasta - cooked to pack instructions
1 tbsp
Parmesan cheese - finely grated
1 Twist
Black Pepper
Bacon and Wild Mushroom Creamy Pasta Bake
  1. Preheat the oven to 180’C
  2. Heat the oil in a frying pan and fry the bacon until coloured. Add the courgette, leek and mushrooms and simmer for 10-15 minutes until there is no more excess liquid
  3. In the meantime, heat the milk in a saucepan until it is steaming and then crumble in the stock cube. Stir in the flour paste and continue to stir until the sauce has thickened. Once thickened stir in the soft cheese and the mustard and season to taste.
  4. Combine the cooked pasta, sauce and the cooked bacon and veg, along with the peas and sweetcorn and give the mixture a good stir. Transfer to a baking dish and top with the parmesan cheese and a twist of black pepper
  5. Bake in the oven for 40 minutes and then serve with heaps of salad.

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