Serves:
6-8
Prep time:
15 mins
Cook time:
45 mins
Ingredients:
500g penne (or other small pasta shape)
1 small pack of mushrooms, diced large or small
½ small pack bacon lardons or a few rashers of bacon thinly sliced
2 minced or grated garlic cloves, optional
200g creme fraiche
2 medium eggs
200ml water, stock or milk
A few handfuls of chopped kale or spinach, optional
Grated cheese like Cheddar, parmesan, mozzarella or a combination (2-3 handfuls)
Carbonara flavours meets pasta bake with extra veg – this simple meal has it all! Watch the recipe video here if you are more of a visual learner.
Method:
Preheat the oven to 190C/gas 5. Cook the pasta according to packet instructions, but stop cooking 1-2 mins before it’s fully cooked. Drain.
Meanwhile, fry the mushrooms and bacon in a little oil for about 5-10 mins, until going slightly golden. Add the garlic (if using) and fry another 30 secs, then take off the heat.
In a bowl, whisk together the creme fraiche and eggs, then whisk in the water (or stock or milk) and some black pepper. Pour the cooked pasta and the creme fraiche mixture over the veg along with the kale into an ovenproof dish and mix together.
Scatter over some cheese and bake for 30 mins, until the cheese is golden and the filling is bubbling.