Bacon, leek & mushroom pasta
- 3 leeks, trimmed
- 2 tbsp olive oil
- 400g mushrooms sliced
- 1 clove garlic, chopped
- 350g penne pasta
- 4 rashers Asda Back Bacon
- 200g pot Asda 50% Less Fat Soft Cheese
- Dash of Tabasco (optional)
- Garlic bread to serve
Halve the leeks lengthways and rinse under cold water. Pat dry with kitchen paper then slice thinly.
Heat the oil in a large frying pan; add the leeks and stir to coat in oil. Cover and cook over a low heat for 5 minutes, stirring occasionally.
Add the mushrooms and garlic. Cook uncovered for 10-12 minutes stirring until the mushrooms are cooked and the liquid has evaporated.
Meanwhile, add the pasta to a pan of boiling water. Bring back to the boil, stir once and then boil gently uncovered for 10-12 minutes. Drain.
Grill the bacon until the fat is crisp, and then chop roughly.
Stir in the soft cheese into the vegetables. Add Tabasco (optional). Heat through, stirring gently. Add the pasta, toss to mix and sprinkle with the bacon. Serve with garlic bread.