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
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.