Bacon, Mushroom and Sun-Dried Tomato Pasta


Serves 2

Extra Easy –  0.5 syns and 1 HEa per serving

Green – 0.5 syns and 1 HEa per serving (omit the bacon)


350g of cooked pasta (any type)

28g of Sun-Dried Tomatoes (not in oil)

2 slices of lean back bacon or Canadian bacon

1 small onion, chopped

2 cloves of garlic, crushed

120g of mushrooms, sliced

120ml of chicken stock

56g  of parmesan cheese

fresh basil

salt and black pepper

Frylight or Pam Spray


Place the sundried tomatoes into a bowl, cover with boiling hot water and allow to blanch for approx 2 mins.

Spray a frying pan with Frylight or Pam spray.

Add the onion and garlic and stir fry for 1-2mins.

Add the bacon and mushrooms and a little of the stock, keep adding the stock a little bit at a time, when that bit has reduces add some more, until it is all gone and the bacon and mushrooms are caramelised.

Remove the sundried tomatoes from the water, and chop with some fresh basil. Add this into the bacon and mushroom mixture.

Add the cooked pasta and stir thoroughly. Season with salt and pepper.

Divide the pasta between two plates and top each plate with 28g of parmesan cheese and some fresh chopped basil.

Serve with a side salad of mixed leaves.

Print Friendly