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Penne with bacon and mushroom sauce

This delicious sauce can easily be prepared in the time it takes the pasta to cook. Simply add a salad for a really easy meal.

For 2 to 3 servings:

• 250g penne or other pasta
• 150g lean bacon
• 1 Tbsp olive oil
• 1 medium onion, diced
• 150g button mushrooms, sliced
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• Black pepper
• 1/4 cup vegetable stock or white wine
• 1/2 cup light evaporated milk
• Fresh thyme, parsley, and/or Parmesan to garnish

Put on a large pot of water for the pasta. Prepare the sauce while waiting for the water to boil and the pasta to cook.

Cut the bacon crossways into 1cm strips. Heat the oil in a large pan, then cook the bacon until it is browned and turning crispy. Remove the bacon from the pan and set it aside to drain on paper towels. Add the diced onion to the pan and saute until soft and clear, then add the sliced mushrooms and cook, stirring frequently until these soften.

Add the seasonings and the stock or wine. Simmer over a moderate heat for 2 minutes, then add the light evaporated milk. Increase the heat so the sauce is boiling vigorously and cook for another two minutes, stirring frequently. Allow the sauce to reduce down and thicken a little.

Drain the pasta as soon as it is cooked, then return it to the pot and add the sauce. Stir to mix thoroughly. Leave to stand for one to two minutes, then serve topped with a little fresh thyme, parsley and/or some grated Parmesan.

For the easiest of salads to serve alongside, just buy a few handfuls of mesclun (mixed baby greens) from the supermarket. Store in the fridge until required, then immediately before serving simply drizzle with a little lemon juice and some good quality olive oil. Add a grind of black pepper then toss and serve.

Approx nutritional analysis per serve, when serving 3
Energy 1370 KJ, 326 kcals, Fat 8g, Carbohydrate 30g

From Simon Holsts Pasta Cookbook, New Holland Publishing

Updated recipe section funded by the Diabetes Foundation.