Bacon, leek & mushroom pasta

Bacon, leek & mushroom pasta

If you’re short of time, you could use a pack of our fresh Sliced Leeks and frozen Sliced Mushrooms.

By , 21 September 2015
Bacon, leek & mushroom pasta
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.26 per serving
Nutritional Info
Each 415g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt med
  • Energy 2198KJ 525KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 530kJ/127kcal.
  • 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.