CREAMY BACON, LEEK AND MUSHROOM PASTA

CREAMY BACON, LEEK AND MUSHROOM PASTA  

 

Serves 2

3 to 5 Syns per serving, depending on whether you use regular cream or reduced-fat cream

100g dried pasta shapes
Half a leek, thoroughly washed and finely sliced
6 rashers of bacon, all visible fat removed
150g mushrooms, thinly sliced
100ml single cream - regular=10 Syns, reduced-fat=6 Syns

Cook the pasta according to pack instructions. Drain.
Meanwhile, spray a large, non-stick pan with Frylight and cook the bacon until beginning to brown.
Add the leek slices and continue to cook until they have softened.
Add the mushrooms, with a little water if the pan appears too dry, and cook until softened.
Add the cream and lots of black pepper. Heat through gently and when it is hot, but not boiling, stir through the drained pasta.
Serve immediately on warmed plates/bowls.

Lovely with HEX fresh Parmesan grated over and also good with a handful of spinach added during the last couple of minutes, giving it time to wilt.