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One-Pot Bacon, Courgette and Mushroom Pasta

This is a simple weeknight dinner that everyone will love.

4 people
30 min
Nutrition per serving
  • kcal
    531 kcal
  • protein
    22g
  • iron
    1.9mg
  • carbs
    58g

Ingredients

    • 200g bacon cut into 2cm pieces/bacon lardons or 8 streaky rashers, chopped
    • 1 tablesp. rapeseed or olive oil
    • 1 onion, peeled and chopped finely
    • 3 garlic cloves, peeled and chopped
    • 200g mushrooms, sliced
    • 1 teasp. fresh thyme leaves
    • Salt and freshly ground black pepper
    • 600mls chicken stock
    • 300g farfalle
    • 1 small courgette, approximately 100g, sliced into thin strips
    • 60g cheese, hard cheese
    • 20g pecans, walnuts or cashew nuts, chopped

Main

    • 200g bacon cut into 2cm pieces/bacon lardons or 8 streaky rashers, chopped
    • 1 tablesp. rapeseed or olive oil
    • 1 onion, peeled and chopped finely
    • 3 garlic cloves, peeled and chopped
    • 200g mushrooms, sliced
    • 1 teasp. fresh thyme leaves
    • Salt and freshly ground black pepper
    • 600mls chicken stock
    • 300g farfalle
    • 1 small courgette, approximately 100g, sliced into thin strips
    • 60g cheese, hard cheese
    • 20g pecans, walnuts or cashew nuts, chopped

Method

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Heat the oil in a large saucepan. Add the bacon and cook for 5 minutes, over a medium heat, stirring from time to time until the bacon is crispy.

Add the onion and garlic and cook until the onion begins to soften, about 5 minutes. Then add the mushrooms and thyme and cook for 1 minute. Stir in the stock and bring to the boil.

Add in the pasta and cook for 8-10 minutes or until the pasta is cooked. Stir frequently.

Stir through the cheese and allow to cook for another couple of minutes. The cheese will help to thicken the sauce.

Taste and season. Just before serving add in the courgettes.

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Method

Copy Text

Heat the oil in a large saucepan. Add the bacon and cook for 5 minutes, over a medium heat, stirring from time to time until the bacon is crispy.

Add the onion and garlic and cook until the onion begins to soften, about 5 minutes. Then add the mushrooms and thyme and cook for 1 minute. Stir in the stock and bring to the boil.

Add in the pasta and cook for 8-10 minutes or until the pasta is cooked. Stir frequently.

Stir through the cheese and allow to cook for another couple of minutes. The cheese will help to thicken the sauce.

Taste and season. Just before serving add in the courgettes.

Serving Suggestions

Divide into four bowls and sprinkle over the nuts. Serve with a green salad.

One-Pot Bacon, Courgette and Mushroom Pasta