Baby Veg & Bacon Pasta Bake
Over a year ago
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Ingredients
- 200g smoked bacon lardons
- 150g baby carrots, chopped
- 125g broad beans, fresh or frozen
- 100g baby leeks, chopped
- 150g baby fennel, chopped
- 200ml single cream
- 1tbsp olive oil
- 1tbsp Dijon mustard
- 100ml milk
- 300g dried pasta, any shape
- 75g gruyere cheese, grated
- 40g parmesan, finely grated
Accompaniment
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Method
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1. Heat the oven to Mark 6/200c. Heat the oil in a large saucepan and cook the bacon for 3-4mins, until it releases some fat. Add the vegetables and cook for 2mins. Add 2tbsp water, cover with a lid, and cook over a medium heat for 6-8mins until tender.
2. Stir in the mustard, cream and milk to the veg, season well and simmer for 3mins. Meanwhile, boil the pasta for 2mins less then pack instructions, drain and mix with the sauce. Stir in half the cheeses and pour into a large oven-proof dish. Scatter over the remaining cheese, and bake for 15mins.
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