Pasta with Bacon and Mushroom Sauce

This pasta dish is great for rustling up for an easy midweek dinner.

Serves 4

Ingredients

• 3-4 tbsp littleseed extra virgin British rapeseed oil

• 2 onions, peeled and sliced

• 8 rashers of back bacon, cut into 1cm strips

• 250g mushrooms, sliced

• 2 tbsp plain flour

• 400ml milk

• Salt & pepper to taste

• 300g  spaghetti or pasta of your choice

• Grated parmesan cheese to serve

Method

1. Cook the spaghetti according to the instructions on the packet and keep warm.

2. Meanwhile, in a large non-stick pan or wok, fry the onions in 2 tbsp of the oil until soft, then add the bacon and fry until it's beginning to crisp. Now add the mushrooms and 1-2tbsp more of oil as required, the mushrooms will absorb quite a lot and you need some moisture in the mixture to make the sauce. Fry for a few more minutes until the mushrooms are cooked through.

3. Add the flour and stir in well, then take off the heat and gradually add the milk, stirring constantly to ensure there are no lumps. Put back on the heat, stir continuously until the sauce thickens. Season to taste.

4. Mix the spaghetti into the sauce and serve with grated parmesan cheese.

Prep Time

5 minutes

Cooking Time

25 minutes