Bacon and Wild Mushroom Creamy Pasta Bake

Preheat the oven to 180’C

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

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.

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

Bake in the oven for 40 minutes and then serve with heaps of salad.