Creamy Bacon Fusilli
SERVES 2 // READY IN 20 MINS // 590 CALS
For a comforting, indulgent meal that comes together in just 20 minutes, this Creamy Bacon Fusilli is a real weeknight winner. The crispy bacon lardons, sautéed courgette, and mushrooms are coated in a rich crème fraîche sauce, balanced with garlic and herbs. Tossed with perfectly cooked fusilli and finished with a sprinkle of parmesan, it’s a creamy, satisfying bowl of goodness that’s perfect for when you’re after a fuss-free, flavourful dinner.
Creamy Bacon Fusilli
SERVES 2 // READY IN 20 MINS // 590 CALS
INGREDIENTS
1 medium courgette (zucchini)
150g (5oz) chestnut mushrooms, washed and sliced
80g (3oz) bacon lardons
160g (6oz) fusilli pasta
1 heaped tsp garlic paste
2 tsp vegetarian stock powder
1 tsp dried mixed herbs
100g (3oz) half fat creme fraiche
40g (1 1/2 oz) parmesan
DIRECTIONS
STEP 1
Boil a full kettle.
Trim the courgette and cut into quarters lengthways. Chop into small pieces.
Wash the mushrooms and slice.
STEP 2
Heat a large frying pan on a med-high heat.
Once hot, add the bacon lardons and cook until golden, 3-4 mins. Add the courgette and mushrooms, fry for 5 more minutes.
STEP 3
Meanwhile, heat the boiled water in a large saucepan with a pinch of salt and a drizzle of oil. Add the fusilli and bring back to the boil. Cook until tender, 12 mins.
STEP 4
Turn the heat under the bacon pan down to low. Add the garlic paste and stir-fry for 30 secs.
Add approx 100ml (3 fl oz) water, plus the stock powder and dried mixed herbs. Simmer for 3-4 mins.
STEP 5
Stir in the crème fraiche and half the parmesan. Cook gently for 1 min.
Add the cooked fusilli to the sauce. Toss to coat.
STEP 6
Serve the bacon fusilli in bowls. Sprinkle over the remaining parmesan and freshly ground black pepper.
NUTRITIONAL INFO (PER SERVING)
590 CALS // 25G PROTEIN // 23G FAT // 60G CARBS