Bacon & Leek Pasta Bake

A quick and easy recipe which will make people think differently about the way they eat and focuses on one or more of the following:

Achieving ‘five a day’; Using seasonal local ingredients; Trying something ordinarily not considered; Low in calories; Low in fat; High in energy; Substituting something which is ordinarily high calorie/fat with something healthier.

Good for:

 High energy plus something different for your pasta

Cooking time:

 40 minutes

Portions:

 4

Cost per person:

 £1.20

Ingredients:

• 2 large leeks, washed and sliced into 2" pieces
• 250g bacon with fat trimmed, cut into pieces
• 1 medium onion, peeled and roughly chopped
• 1 dollop of  mustard
• 1 tbsp balsamic vinegar
• 1 glass white wine or stock
• 1 tbsp olive oil
• 250g pasta twists or shells
• mixed herb
• 1 tin of sweetcorn
• 50g grated cheese

Method:

Pre heat oven to 200c.

Cook the pasta as per the packet instructions until just tender.
Fry the  bacon pieces with the onion and  leeks until soft and starting to colour.

Add the mustard, vinegar and wine/stock.
Add mixed herbs. Stir, cover pan and allow to cook on a very low heat.

Drain the pasta, add the vegetable mix and tin of drained sweetcorn  to the pasta and mix together well. 
Put mixture into ovenproof dish and cover with grated cheese.  Bake for about 30 minutes or until cheese has browned.

Serve with a crisp salad.
 

Supplied by:
Mary Dawe
Community Worker, Eatsome, Health Promotion

www.eatsomegoodfood.org